About this Recipe
Erbazzone, also known as scarpazzone, is a vegetable pie from the Apennine regions of Emilia-Romagna and Liguria commonly made with chard leaves and stalks. Feel free to use a mixture of whatever greens are growing near you, whether wild or domestic, and celebrate the combination that your time and place provide. The crust, sometimes called fuiada, is traditionally made with lard, but olive oil and butter are acceptable substitutes. It cooks equally well in a round pie plate or a rectangular baking sheet — the latter is conducive to cutting into squares for an amazing sandwich alternative in a packed lunch or picnic.
Chard is high in several potent antioxidants, notably beta carotene, quercetin, and kaempferol. Because the greens are cooked down for the filling, a pie like this is an excellent way to get a lot of greens into a meal in a form that’s sure to be a crowd-pleaser.
For the Dough
- 2 cups (250 g) all-purpose flour
- 1 tsp (6 g) salt
- 1 Tbsp (14 g) olive oil
- 1 Tbsp (14 g) butter
- 3/4 cup (180 ml) water (or milk for a richer dough)
For the Filling
- 2 Tbsp (30 ml) olive oil
- 1 small onion, diced
- 2 garlic cloves, sliced
- 2 lbs (about 1 kg) swiss chard leaves and stalks (or a mixture of greens like spinach, chicory, and/or mustard), leaves coarsely chopped, stalks diced
- ¼ cup (9 g) chopped parsley
- ½ cup (50 g) Parmesan, freshly grated
- 1 egg, beaten
Step 1: For the DoughFor the dough: Mix the flour and salt together in a bowl. Add the oil and butter and use your fingers to mix them into the flour, working the butter between your fingers to break it up and integrate it into the dough. (Alternatively, you could pulse this all together in a food processor for a few seconds.) Add the water or milk, mix well, and knead the dough for about 5 minutes until smooth and soft. Wrap the dough and rest it in the fridge for 30 minutes, or up to overnight.
Step 2: Make the FillingPut the olive oil in a pot or deep pan that’s big enough to hold all the greens and set it over medium heat. When the oil shimmers, add the onion and cook until it begins to turn translucent, 3 to 5 minutes. Add the garlic, let it cook for a minute, then add the chard leaves and stalks and stir them around. As the greens wilt, they will lose a fair amount of liquid; cook until that evaporates, about 25 minutes, so your filling won’t be wet and make the crust soggy. Stir periodically so that everything cooks evenly. When the bottom of the pan begins to dry out, keep an eye on it so the greens don’t stick and burn. Turn the heat off and set aside to cool. Once the filling has cooled some, add the parsley, cheese, and egg to it and stir thoroughly to combine.
Step 3Heat your oven to 375˚F/190˚C.
Step 4Divide the dough in half, form each half into a ball, and roll out two circles (or rectangles) large enough to fit the pan you’re using. Put the first piece of dough in the pan and spread the filling out evenly. Top with the second piece of dough, crimp the edges, and use a fork to poke holes in the top layer. Brush the top with olive oil and bake it for 30 to 40 minutes until golden brown. Remove and serve hot or let it cool and slice it up for lunch the next day.
Substitutions: All kinds of greens and herbs work in the filling
Zero Waste: Chop the parsley stems along with the leaves and use it all
Explore Recipe Ingredients
About the author
More from Peter Barrett
This simple salad is almost a quick pickle, using a bright vinaigrette to balance the beets’ earthy sweetness. A bowl of these enhances just about any meal.
Belizean Pickled Onions
This tangy, crunchy, and fiery red onion condiment from Belize brightens up sandwiches or salads
Try this antioxidant-rich recipe of braised artichokes in white wine sauce and dressed in olive oil