Erbazzone is a typical Reggio Emilia region savory pie made with chard and cured ham. It is the main dish, sometimes served for breakfast, as when prepared like the following recipe. There are numerous versions of this recipe, like using a puff or shortcrust dough, replacing chard with spinach or other leafy greens according to the seasonal produce, etc. Try our version of this nutritious dish, and you won’t regret it.
Erbazzone Recipe
A luxurious erbazzone recipe which pairs spinach and chard with a flaky dough.
Ingredients
- 1 tablespoon extra virgin olive oil
- 5 oz. spinach
- 5 oz. chard
- 1/3 teaspoon garlic powder
- 1/3 onion powder
- salt, to taste
- black pepper, to taste
- 1 cup Parmigiano Reggiano cheese, grated
- 1 package frozen pie dough
- 2 egg yolks
Instructions
- Preheat the oven to 400˚F. Line a baking sheet with parchment paper.
- Heat the extra virgin olive oil in a skillet over medium heat.
- Add the spinach and chard leaves. Season with garlic powder, onion powder, salt, and black pepper. Cook for 8 to 10 minutes, stirring frequently.
- Transfer the spinach and chard into the strainer and press through to drain them well.
- Place the pie dough on a floured surface and roll it until you form a ¼-inch thick rectangular.
- Cut it into 4 x ½ inch rectangles. Top the center of the rectangle with the spinach and chard mixture and sprinkle with grated Parmigiano. Leave a 1/3-inch border around the edges.
- Brush the edges with water and cover with another dough rectangle.
- Press the edges with a fork.
- Make three cuts on the top of each erbazzone with a sharp knife.
- Transfer them to a baking sheet and brush with egg yolks.
- Bake for 15 to 17 minutes.
- Serve and enjoy.
Notes
- You can add a slice of cured ham and ricotta cheese to enrich the flavors. These two ingredients make part of the traditional erbazzone recipe.
- Serve as an appetizer with homemade cheese sauce.
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If you like this post, then we definitely recommend checking out our Crostata di Frutta post.