Crispy Herb Erbazzone
A golden, crispy-bottomed Italian herb pie loaded with sautéed greens and ricotta, ready in 20 minutes. Skip the traditional long braise — this version lets the phyllo get shatteringly crisp while the filling stays fresh and bright.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 12g
Ingredients
- 6 sheets phyllo sheets
- 6 cups mixed greens (spinach, chard, or kale), chopped
- 1 cup ricotta cheese
- ½ cup Parmigiano-Reggiano, grated
- ½ cup fresh herbs (parsley, dill, or mint), chopped
- 3 tbsp olive oil for brushing
Instructions
- 1
Heat 1 tbsp olive oil in a 10-inch nonstick skillet over medium-high heat. Sauté greens, stirring, until wilted and any liquid evaporates, about 3 minutes.
- 2
Transfer greens to a bowl. Stir in ricotta, Parmigiano, fresh herbs, salt, and pepper until combined.
- 3
Wipe the skillet clean. Brush the inside with 0.5 tbsp olive oil, then lay 3 phyllo sheets inside, letting edges overlap the rim.
- 4
Spread the ricotta mixture evenly over the phyllo. Layer the remaining 3 sheets on top, tucking edges down into the pan.
- 5
Brush the top with remaining 1.5 tbsp olive oil. Cook over medium heat until the bottom is golden and crisp, about 6 minutes (listen for gentle sizzle).
- 6
Slide onto a plate, cut into wedges, and serve hot.
Tools you’ll need
- 10-inch nonstick skillet
- cutting board
- knife
- large bowl
- spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
