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Ingredients for 4 people
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- 2 pounds spinach or Swiss chard leaves
- 4 tablespoons butter
- 3 ½ ounces salted lardo (optional)
- ¾ cup onion
- 1 clove garlic
- 2 ¼ cups grated Parmigiano Reggiano
- 3 tablespoons olive oil
- salt and pepper to taste
- 1 ¼ cups flour
- 6 ½ tablespoons lard or butter
- ¾ teaspoon salt
- 1/3 cup warm water
Le Ricette
Erbazzone (Spinach Pie)
di Academia Barilla
PREPARATION TIME
65 min
65 min
DIFFICULTY
Easy
Easy
TYPE
Bread, focaccia and pizza
Bread, focaccia and pizza
ITALIAN REGION
Emilia Romagna
Emilia Romagna
Tags
Ingredients for 4 people
2 pounds spinach or Swiss chard leaves
4 tablespoons butter
3 ½ ounces salted lardo (optional)
¾ cup onion
1 clove garlic
2 ¼ cups grated Parmigiano Reggiano
3 tablespoons olive oil
salt and pepper to taste
1 ¼ cups flour
6 ½ tablespoons lard or butter
¾ teaspoon salt
1/3 cup warm water
Ingredients
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Swiss chard leaves
Preparation 40 minutes preparation + 25 minutes cooking
Boil spinach in salted water, drain, squeeze out excess water and chop coarsely. Set aside to cool.
Heat butter in a pan over medium heat and sauté chopped lardo and onion.
Add garlic clove and cook for 5 more minutes.
Mix spinach or chard leaves with grated Parmigiano Reggiano, olive oil, cooked onions, salt and black pepper.
On a work surface, knead flour, lard (or butter), a pinch of salt and warm water until smooth. Cover and set aside to rest for about 20 minutes.
Cut in half and roll out two rounds with a rolling pin.
Press one round into a buttered baking dish and spoon in spinach filling up to about 3/4 inch.
Loosely cover with the second sheet of dough, leaving a few folds.
Crimp edges and prick surface with a fork.
Cook in a preheated 350°F oven until the dough is golden brown. Serve hot or warm.
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