Erbazzone Reggiano (savoury pie)

Type of recipe: Appetizers

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Preparation method:

Boil the spinach and Swiss chard, squeeze to remove any excess water, chop and sauté in a pan with some chopped lard, garlic and parsley, salt and pepper. When lightly sautéed, remove from the heat and add the cheese. Knead the flour with the lard and a pinch of salt and roll out 2 discs of the size of the baking tray (approximately 30 cm diameter), ensuring one of the 2 is slightly wider. Use the latter to line a greased baking tray, spread the filling over it and cover with the other pastry disc, joining the edges well so that they do not open during cooking. Bake in the oven at a moderate heat (200°C) for about 40 minutes. When cooked halfway through, grease the surface with some chopped lard and finish cooking.

Preparation method:

Boil the spinach and Swiss chard, squeeze to remove any excess water, chop and sauté in a pan with some chopped lard, garlic and parsley, salt and pepper. When lightly sautéed, remove from the heat and add the cheese. Knead the flour with the lard and a pinch of salt and roll out 2 discs of the size of the baking tray (approximately 30 cm diameter), ensuring one of the 2 is slightly wider. Use the latter to line a greased baking tray, spread the filling over it and cover with the other pastry disc, joining the edges well so that they do not open during cooking. Bake in the oven at a moderate heat (200°C) for about 40 minutes. When cooked halfway through, grease the surface with some chopped lard and finish cooking. <<<