Erbazzone: Emilia-Romagna Herb and Cheese Pie

Ingredients

• 2 cups all-purpose flour
• ¾ cup butter, cold, cubed
• 1 tsp salt
• 5 tbsp ice water
• 1.5 lb mixed greens (Swiss chard, spinach, beet greens)
• 2 cloves garlic, minced
• 1 cup Parmigiano-Reggiano, grated

Instructions

1. 1

   Pulse flour, cold butter, and salt in a food processor until mixture resembles coarse sand.

2. 2

   Add ice water 1 tbsp at a time, pulsing until dough just comes together.

3. 3

   Flatten dough into a disk, wrap in plastic, and chill 20 minutes.

4. 4

   Slice greens into 1-inch ribbons, discarding tough stems. Roughly chop any very large pieces.

5. 5

   Heat 2 tbsp olive oil in a large skillet over medium-high. Add garlic and cook 30 seconds.

6. 6

   Add greens in batches, stirring and pressing down until completely wilted, ~4 minutes total.

7. 7

   Transfer to a colander and squeeze out excess liquid. Cool slightly, then stir in Parmigiano.

8. 8

   Preheat oven to 400°F. Divide dough in half. Roll one half to fit a 10-inch pie dish.

9. 9

   Spread cooled greens filling evenly over dough. Top with second dough round, seal edges.

10. 10

    Cut small slits in top crust. Brush with 1 tbsp melted butter.

11. 11

    Bake until golden brown on top and edges, ~20 minutes. Cool 5 minutes before slicing.

Tools you’ll need

• food processor
• plastic wrap
• large skillet
• colander
• 10-inch pie dish
• rolling pin
• small pastry brush
• oven

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