Erbazzone (Italian Swiss Chard Savory Pie)

Quick answer

A savory pie from Emilia-Romagna, Italy, featuring a thin, unleavened crust stuffed with a rich filling of Swiss chard and Parmigiano-Reggiano.

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Knead flour, 30ml olive oil, warm water, and a pinch of salt into a smooth dough, wrap in plastic, and let it rest for 30 minutes.
2

Heat

Wash the Swiss chard, blanch in boiling water, squeeze out all excess moisture thoroughly, and chop finely.
3

Heat

Sauté pancetta and minced garlic in a pan until fragrant, add the chopped Swiss chard, and cook for 3 minutes.
4

Season

Allow the cooked mixture to cool down, then stir in grated Parmigiano-Reggiano cheese and salt to complete the filling.
5

Control

Divide the dough into two portions and roll each out thinly.

Place one sheet in the pie dish, spread the filling, and cover with the second sheet.
6

Heat

Prick the top dough with a fork, brush with the remaining oil, and bake in a preheated oven at 200C (390F) for 30 minutes until golden.

The cues that matter most while cooking.

Key technique: Golden thin crispy crust
Finish cue: Prick the top dough with a fork, brush with the remaining oil, and bake in a preheated oven at 200C (390F) for 30 minutes until golden.
Avoid this: Thoroughly dry the blanched Swiss chard to ensure the crust remains crispy and not soggy.