Spinach Pie

5 from 3 votes

Two round layers of pastry enclose a filling of spinach, cheese, and bacon.

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Servings: people

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

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.

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