Originating in the center of Emilia-Romagna, Italy, Erbazzone di Primavera is a savory pie that is both rustic and elegant. This classic meal, which has a golden crust saturated with olive oil, is bursting with springtime freshness thanks to its soft Swiss chard or spinach that has been sautéed with garlic, onion, and a touch of nutmeg. The filling, which is flecked with Parmigiano Reggiano and optional pancetta for a little more richness, embodies the essence of the Italian countryside with each bite. Erbazzone di Primavera is baked to golden perfection and tastes great warm or cold. It's a great antipasto to dazzle your visitors or for a springtime meal or picnic. Seasonal greens, basic ingredients, and classic Italian comfort are all celebrated in this recipe.
Erbazzone di Primavera
Rated 1.0 stars by 2 users
Servings
6-8 slices
Prep Time
30 minutes
Cook Time
40 minutes
Calories
300
Originating in the center of Emilia-Romagna, Italy, Erbazzone di Primavera is a savory pie that is both rustic and elegant. This classic meal, which has a golden crust saturated with olive oil, is bursting with springtime freshness thanks to its soft Swiss chard or spinach that has been sautéed with garlic, onion, and a touch of nutmeg. The filling, which is flecked with Parmigiano Reggiano and optional pancetta for a little more richness, embodies the essence of the Italian countryside with each bite. Erbazzone di Primavera is baked to golden perfection and tastes great warm or cold. It's a great antipasto to dazzle your visitors or for a springtime meal or picnic. Seasonal greens, basic ingredients, and classic Italian comfort are all celebrated in this recipe.
Ingredients
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2 cups (250g) all-purpose flour
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4 tbsp olive oil
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½ tsp salt
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About ½ cup (120ml) lukewarm water
2 lbs (900g) Swiss chard or spinach (or a mix), washed and chopped
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1 small onion, finely chopped
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2–3 cloves garlic, minced
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3–4 tbsp olive oil (plus more for brushing)
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½ cup pancetta or bacon, diced (optional)
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½ cup Parmigiano Reggiano, finely grated
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Salt and pepper, to taste
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A pinch of nutmeg (optional)
For the Dough
For the Filling
Directions
Prepare the Dough
In a mixing bowl, combine the flour and salt.
Add olive oil and slowly mix in lukewarm water, stirring until a dough forms.
Knead for 5–10 minutes until smooth and elastic. Cover and let rest for 30 minutes.
Prepare the Filling
In a large pan, heat olive oil over medium heat. Add pancetta (if using) and cook until lightly browned.
Add chopped onion and cook until translucent. Add garlic and cook 1 more minute.
Add the greens and sauté until wilted and tender, about 10–15 minutes. Season with salt, pepper, and nutmeg.
Remove from heat, drain excess liquid, and let cool slightly.
Stir in grated Parmigiano Reggiano.
Assemble the Erbazzone
Preheat oven to 375°F (190°C).
Divide the dough into two portions: one slightly larger than the other.
Roll out the larger piece and line a greased 9–10 inch (23–25cm) pie dish or shallow pan.
Fill with the greens mixture, spreading it evenly.
Roll out the second piece of dough and cover the filling. Pinch or fold the edges to seal.
Prick the top with a fork and brush with olive oil. Optionally sprinkle with more Parmigiano or breadcrumbs.
Bake
Bake for 35–40 minutes or until golden brown and crisp
Let cool slightly before slicing.