Spinach pie is a delicious savory pie rich in greens. Also called Scarpazzone—from the language Scarpazoun—this dish originated in Emilia Romagna as a simple dish consisting of seasonal greens enclosed in a flaky pie crust with herbs that delivered even more flavor. It also used a good deal of lard because according to the Emilian dialect, “Nothing from pork could be thrown away.”
My grandma always made it with the vegetables she grew in her vegetable garden. She then baked it in a copper baking pan in the wood oven in the courtyard of her farm, which also served the whole neighborhood. So, as you can imagine, there was always a friendly competition for the best erbazzone.
My grandma’s recipe consists of spinach or chard, Parmigiano Reggiano cheese, and smoked bacon. Everything is enclosed in a pie crust similar to a short crust pastry. I like this recipe because it is both easy to prepare and always turns out right, a guaranteed success. Are you ready for a healthy, delicious recipe? Here you are!
When is the right time for spinach pie?
Prepare it for a picnic or a lunch break along with some crisp green salad because erbazzone is very nutritious but doesn’t fill you up completely. Or you can cut it into small squares and serve it as an appetizer along with some refreshing drinks. It’s the perfect finger food to make your cocktails more enjoyable.
Time-saving advice
You could have really delicious results in less time with this advice:
- Use a decent store-bought pie crust
- Replace fresh spinach or chard with frozen greens (you need about 750g).
How can you store it?
To store spinach pie properly, it is important to first allow it to cool completely at room temperature. Once cooled, cover the pie tightly with plastic wrap or aluminum foil to prevent air exposure and keep it fresh for longer. Store the covered spinach pie in the refrigerator for up to 3-4 days. If you need to store it for a longer period, consider freezing the pie instead. Wrap individual portions or the whole pie tightly with plastic wrap and aluminum foil before placing it in an airtight container or freezer bag. Frozen spinach pie can last for up to 2-3 months in the freezer without compromising its taste and texture. When ready to eat, thaw the frozen pie overnight in the refrigerator before reheating it in an oven until warmed through.
Spinach Pie
Ingredients
Dough
- 3 cups of all-purpose flour (if you like a more rustic texture and taste, use wholegrain flour) 3 tbsp of lard or butter (30g)¼ cup + 3 tbsp of milk (100ml)2 tbsp of olive oil (25g)Salt and pepper Lukewarm water
- 3 cups all-purpose flour
- 3 tbsp butter
- ¼ cup milk
- 2 tbsp olive oil
- water
- Salt and Pepper
For Filling
- 3 lbs spinach, chard, or a mix of greens
- 1 yellow onion
- 7 strips diced bacon and ham
- ¼ cup olive oil
- 4 tbsp butter
- ⅔ cups Parmesan cheese
- Salt and Pepper
Instructions
- In a big mixing bowl combine the softened butter, flour, a pinch of salt, and milk.
- Mix well and then knead until a smooth, elastic dough forms; add a few teaspoons of water if the dough doesn’t come together.
- If the dough gets too stiff, add some more milk.
- When smooth, make a ball and wrap it in plastic wrap; let it rest in the fridge for at least 30 minutes.
- Wash and cook the spinach in salted boiling water; then drain it and squeeze out all the liquid.
- Finely chop your onion.
- In a pan, melt the butter, add the diced onion, and stir in the spinach.
- Season it with salt and pepper, sauté it for 5-6 minutes, remove it from the heat, and sprinkle with chopped parsley.
- Let it cool down completely and add grated Parmigiano Reggiano.
- Divide the dough into two halves.
- Roll out the first half and place it in a greased baking pan; prick the first layer with a fork and put in the spinach filling.
- Roll out the second ball of dough, thinner than the first, on the floured board with the rolling pin and place it on the top of the pie. Crimp the edges and prick the top layer with a fork.
- Pre-heat the oven to 400°F (200°C). When ready, bake it for 30 minutes.
- A few minutes before the end, brush the surface of the pie with a piece of butter.
- Put it back in the oven and bake for a few more minutes. Your erbazzone is ready.
This is a must try!
This spinach pie recipe is a total winner. I highly recommend giving it a try. 10 out of 10!
The perfect recipe for a balanced yet incredibly gourmand meal!!