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.