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erbazzone reggiano spinach pie

Erbazzone Reggiano (Spinach and Greens Savory Pie)

Erbazzone is a traditional savory pie from the Emilia-Romagna region of Italy. It features a thin, flaky pastry filled with greens like spinach or Swiss chard, onions, cheese, and often pancetta. It’s a hearty and portable dish perfect for lunches, picnics, or snacks.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 people
Course: Main Dish, Picnic Food, Snack
Cuisine: Italian (Emilia-Romagna)
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 lb Swiss chard or spinach or a mix of greens like beet or turnip greens
  • 1 medium onion finely chopped
  • 2-3 cloves garlic optional
  • 2 oz pancetta diced (optional for a non-vegetarian version)
  • 1 cup Parmigiano Reggiano cheese grated
  • 2 cups flour
  • 1/2 cup olive oil or lard, if following traditional recipe
  • 1/2 cup water
  • 1/2 tsp salt for dough
  • 1 tsp salt for the filling
  • Olive oil for brushing the top

Method
 

Prepare the Dough:
  1. In a bowl, combine the flour, olive oil (or lard), water, and 1/2 tsp salt.
  2. Mix until a dough ball forms, then knead briefly to develop structure.
  3. Let the dough rest for 30 minutes to relax the gluten.
Make the Filling:
  1. Wilt the greens in boiling water for a few minutes, drain thoroughly, and chop finely.
  2. Sauté the onion in olive oil until soft and sweet. Add garlic (if using) and cook for 1 minute.
  3. Add diced pancetta (if using) and cook until slightly crispy.
  4. Mix the wilted greens, sautéed onions, pancetta, Parmigiano Reggiano cheese, and salt. The filling should be moist but not watery.
Assemble the Pie:
  1. Roll out the dough into two thin sheets.
  2. Line a baking pan with the first sheet of dough, then spread the filling evenly over the base.
  3. Cover with the second sheet of dough and crimp the edges to seal.
  4. Brush the top with olive oil and dot with small pieces of pancetta (if using).
Bake:
  1. Preheat the oven to 375°F (190°C).
  2. Bake the pie for 35-40 minutes or until the crust is golden and the filling is set.
Serve:
  1. Let it cool slightly before slicing. Serve warm or at room temperature.

Notes

  • If you don’t have Swiss chard, spinach works as a great substitute.
  • For a vegetarian version, simply omit the pancetta.
  • The open-faced mountain-style variation uses rice in the filling and bakes without a top pastry sheet.