Erbazzone

Erbazzone (Reggiano Spinach Pie)

A traditional savoury pie from Reggio Emilia made by encasing a filling of spinach, pancetta, Parmigiano and herbs between two thin layers of oil-enriched dough. Served at room temperature as an antipasto or snack, it is at its best the day it is baked.

Prep

40 min

Cook

45 min

Total

85 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •300 g (10½ oz) plain flour, Italian '00' if possible
• •90 ml (⅓ cup + 1 tbsp) extra-virgin olive oil, plus extra for greasing and drizzling
• •100 ml (scant ½ cup) water, lukewarm
• •1 tsp fine sea salt
• •900 g (2 lb) spinach, fresh, mature leaves preferred; mature spinach has the deeper flavour traditional to erbazzone
• •100 g (3½ oz) pancetta, finely diced; substitute guanciale or salt pork for closer authenticity
• •1 small onion, finely chopped, about 80 g
• •1 clove garlic, crushed, optional
• •60 g (½ cup grated) Parmigiano-Reggiano, freshly grated
• •30 g (¼ cup grated) Grana Padano or aged pecorino, optional, for sharper note
• •1 tbsp chopped parsley
• •black pepper, ½, freshly ground
• •grated nutmeg, ¼

Steps

1. 1 Make the dough: mound the flour on the work surface or in a bowl, add the salt, then the 90 ml olive oil and the water. Mix to a shaggy mass, knead for about 8 minutes until smooth and elastic. Wrap and rest at room temperature for 30 minutes.
2. 2 Prepare the spinach: wash the leaves in several changes of water, then wilt them in a wide pan with only the water clinging to the leaves, 2 to 3 minutes. Drain in a colander, cool slightly, then squeeze out as much liquid as possible by handfuls - this is essential to avoid a soggy pie. Chop the spinach coarsely.
3. 3 Cook the soffritto: in a small pan over medium heat, render the pancetta with the onion and garlic until the onion is soft and translucent, about 8 minutes. Discard the garlic if you prefer a more traditional result. Cool slightly.
4. 4 Combine the filling: in a bowl, mix the chopped spinach with the pancetta and onion, both grated cheeses, parsley, pepper and nutmeg. Taste and adjust salt - pancetta and Parmigiano are already salty, so you may need none.
5. 5 Divide the rested dough in half. Roll each piece into a thin round, about 35 cm (14 in) across, on a floured surface. The traditional erbazzone is rolled paper-thin.
6. 6 Oil a 30 cm (12 in) round baking tin or oven tray. Lift the first dough round onto it and let it drape over the edges.
7. 7 Spread the filling evenly over the base, leaving a 3 cm (1¼ in) border.
8. 8 Cover with the second dough round. Trim the overhang to about 2 cm (¾ in), then tuck and crimp the edges to seal. Prick the surface all over with a fork.
9. 9 Drizzle the top generously with extra-virgin olive oil (the traditional finish) and sprinkle with a pinch of salt.
10. 10 Bake in a preheated 200 °C (400 °F / gas 6) oven for 40 to 45 minutes, until the top is deeply golden and crisp.
11. 11 Cool on a rack for at least 20 minutes before slicing - erbazzone is eaten at room temperature, not hot. Serve with a small bowl of local red Lambrusco.