Herb & Cheese Skillet Pie
Erbazzone reimagined as a fast stovetop skillet pie: tender greens, ricotta, and Parmigiano-Reggiano in buttery pastry. Ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 1 sheet puff pastry sheet (thawed)
- 4 cups fresh spinach and chard, roughly chopped
- ¾ cup ricotta cheese
- ½ cup Parmigiano-Reggiano, grated
- 3 tbsp butter
- 3 tbsp fresh parsley and chives, chopped
- ¼ tsp nutmeg, freshly grated
Instructions
- 1
Melt 2 tbsp butter in a 10-inch nonstick skillet over medium heat, then add greens.
- 2
Cook greens, stirring occasionally, until wilted and any liquid evaporates, ~4 minutes.
- 3
Stir in ricotta, Parm, herbs, nutmeg, salt, and pepper until combined. Remove from heat.
- 4
Lay puff pastry sheet directly over the greens mixture, tucking edges down into the pan.
- 5
Dot pastry top with remaining 1 tbsp butter, then return pan to medium heat.
- 6
Cook until pastry edges are golden and crispy and you hear a gentle sizzle, ~8 minutes.
Tools you’ll need
- 10-inch nonstick skillet
- wooden spoon or spatula
- grater (for Parm and nutmeg)
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