Erbazzone
(Spinach and Swiss Chard Savoury Pie)
from Italian Traditional Food

Erbazzone is a simple but delicious snack

Erbazzone (also known as "Scarpazzone") is a savoury pie filled with a rich and extremely tasty spinach and Swiss chard greens mixture. Erbazzone is a northern Italian speciality and is sold in most coffee bars, bakers as well as being part of your hotel breakfast buffet. Erbazzone is a year-round savoury snack.

Serves: 8

Cooking Time: 90 minutes

Oven Setting: Preheat to 200C (400F) or Gas Mark 6

Ingredients:

Dough:

2 1/2 cups plain flour
pinch of salt
5 tablespoons lard (chilled)
3 tablespoons olive oil
10 tablespoons cold water
1 tablespoon olive oil (to grease the pie dish)

Filling:

5 ounces thinly sliced pancetta (minced)
3 large cloves garlic (minced)
3 large onions (finely chopped)
freshly ground black pepper (to taste)
2 tablespoons olive oil
2 1/2 lb fresh spinach or Swiss chard leaves, or a blend of both
2 cups Parmigiano Reggiano (freshly grated)
salt (to taste)
2 eggs (beaten)
2 tablespoons of quality lard or olive oil
1 clove garlic (minced)

Method:

1. Sift the flour into a bowl.

2. Add salt.

3. Make a well in the center and add the cold lard and olive oil.

4. Working with your fingertips, blend the fat and flour until the mixture resembles coarse crumbs.

5. Sprinkle with 7 tablespoons of the water, and toss with a fork until the dough begins to form clumps.

6. If it is dry, add more water.

7. Gather the bits of dough into a ball, wrap, and chill at least 30 minutes.

8. Grease the pie dish with the 1 tablespoon of olive oil.

9. When ready to assemble, halve dough and roll into 2 rounds a little larger than the pie dish.

10. Fit 1 round into the pie dish.

11. Cook spinach and/or Swiss chard leaves until barely wilted.

12. Drain spinach and/or Swiss chard leaves and squeeze dry.

13. Finely chop the spinach and/or Swiss chard leaves.

14. Heat the pancetta with the olive oil in a large frying pan over medium heat.

15. Cook for about 5 minutes.

16. Add the onion and garlic.

17. Cover and cook until softened.

18. Uncover, raise the heat to high, and further cook until a rich golden brown.

19. Lower the heat to a medium setting.

20. Add the spinach and/or Swiss chard, and cook for about 3 to 5 minutes.

21. Turn the spinach and/or Swiss chard mixture into a bowl and allow to cool.

22. Once cool, blend in 2 cups of the Parmesan cheese.

23. Taste for seasoning.

24. Blend in the beaten eggs.

25. Spread the filling mixture over the pastry-lined pie dish, leaving a 2-inch border.

26. Dampen the edges with water.

27. Top with the remaining second round of dough.

28. Pinch the edges together.

29. Fold the edges over toward the center of the tart, and crimp.

30. Make slashes in the top of the crust.

31. Preheat the oven to 400F (200C) or Gas Mark 6.

32. Set the oven rack as close to the bottom of the oven as possible.

33. Bake pie for 20 minutes.

34. Meanwhile, combine the lard and garlic in a small pan and heat over medium heat until the lard has melted.

35. Brush the pie crust with the melted lard and garlic mixture.

36. Bake for another 20 minutes, or until a pale golden colour and very crisp.

37. Cut into small pieces and serve.

Tip:

1. Erbazzone or spinach and chard pie can be made in either a round:

or rectangular pie dish.

2. Erbazzone can be served hot or cold.

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