Erbazzone - Traditional Italian Spinach and Cheese Pie

Ingredients

• For the pastry crust: For the pastry crust:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• For the filling: For the filling:
• 1.5 pounds (700g) fresh spinach, washed and chopped 1.5 pounds (700g) fresh spinach, washed and chopped
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 2 large eggs, lightly beaten 2 large eggs, lightly beaten

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 20g (12g saturated)
• Carbohydrates: 24g (2g sugars)
• Protein: 12g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pastry crust. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water, a little at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
4. 4.
   Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let it cool slightly.
5. 5.
   In a separate bowl, combine the ricotta cheese, grated Parmesan cheese, salt, black pepper, nutmeg, and beaten eggs. Mix well.
6. 6.
   Preheat the oven to 375°F (190°C).
7. 7.
   On a lightly floured surface, roll out the chilled pastry dough into a circle large enough to line a 9-inch (23cm) pie dish.
8. 8.
   Carefully transfer the rolled-out dough to the pie dish, pressing it gently against the bottom and sides.
9. 9.
   Spread the spinach mixture evenly over the pastry crust.
10. 10.
    Pour the ricotta and Parmesan cheese mixture over the spinach, spreading it out evenly.
11. 11.
    Fold the excess pastry over the filling, creating a rustic edge.
12. 12.
    Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is set.
13. 13.
    Allow the Erbazzone to cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves to remove any dirt or grit. Pat them dry before chopping.
• Ricotta cheese — If the ricotta is too watery, drain it in a fine-mesh sieve for a few minutes to remove excess moisture.

Tips & Tricks

• For a more pronounced flavor, add a pinch of red pepper flakes to the spinach mixture.
• Serve the Erbazzone warm or at room temperature for the best taste and texture.
• This pie can be made ahead of time and reheated before serving. It also freezes well, so you can enjoy it later.

Serving advice

Erbazzone is delicious on its own as a main course, but it can also be served as a side dish or as part of a buffet spread. Pair it with a fresh green salad to balance the richness of the pie.

Presentation advice

To enhance the presentation, sprinkle some extra grated Parmesan cheese on top of the pie before baking. The golden-brown crust and vibrant green filling will make for an inviting and appetizing dish.