Erbazzone (Emilian Spinach and Parmesan Pie)
A thin, crisp olive oil pastry packed with greens, pancetta and parmesan. A savoury pie from Reggio Emilia that is nothing like the usual.
- Time1 hr 30
- LevelMedium
- Costabout £0.97 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour and salt, then add the 60 ml oil and the water. Knead for 5 minutes into a smooth dough. Wrap and rest for 30 minutes.
30 min - 2
Wash the spinach and wilt it in a large pan for 2 minutes, then drain, cool and squeeze out as much water as you can. Chop roughly.
- 3
Fry the pancetta in a dry pan for 5 minutes until golden, then add the onion and garlic and cook for 5 minutes. Mix with the spinach, parmesan and breadcrumbs. Season with black pepper.
10 min - 4
Heat the oven to 200°C (180°C fan). Roll out two thirds of the dough very thin and line a lightly oiled 26 cm tart tin or shallow dish, letting the edges hang over.
- 5
Spread in the filling. Roll out the rest of the dough and cover. Fold the edges over and crimp, then prick the top all over and brush with oil.
- 6
Bake for 35 minutes until crisp and golden. Cool for 10 minutes and serve warm or at room temperature.
35 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.