Erbazzone - Swiss chard and Parmesan Pie

Erbazzone is an Italian pie, traditionally made with seasonal greens, flavoured with spring onions and garlic, and bound with eggs and cheese. As simple as that. A true dish from the 'cucina povera', which comes in many variations. 

My recipe is from Reggio Emilia, where Parmesan cheese and butter are the most popular ingredients. Here Swiss chard and spring onions, with their stems included, are sauté in little butter with garlic, and combined with egg and plenty of Parmesan.

As for the pastry, I make my own one, which is a sort of brisé, enriched with two yolks.

Erbazzone - Swiss chard and Parmesan Pie

Short crust pastry
300 g white flour 00
150 g cold butter, chopped
2 yolks
A pinch of salt
50 ml very cold water
Filling
1 kg Swiss chard, stems included, washed and finely chopped
250 g large spring onions, trimmed and finely sliced, greens included
1 garlic clove, peeled and chopped
1 large egg, lightly beaten
1 yolk to brush the pastry
100 g freshly grated Parmesan
Sea salt and black pepper
1 teaspoon nut meg
Extra virgin oil

Serves 8
Preparation time: 60 minutes
Cooking time: 60 minutes

1. If using a food processor, insert flour, butter and salt in the bowl and pulse until the fat is rubbed into the flour. Add the yolks, one at a time, and pulse to combine. With the motor running, pour in the water until the dough comes together and then stop. Wrap the dough in cling film and put in the fridge for 30 minutes.

2. If you making by hands, in a large bowl, place flour, salt and butter and with your fingertips quickly rub the butter into the flour. Add yolks, one at a time, and mix to combine. Add the water and rapidly knead to smooth dough. Wrap with cling film and chill for 30 minutes.

3. In a large frying pan, heat 1 tablespoon of oil and soften the onions with a pinch of salt on low heat for 5 minutes, stirring occasionally, until translucent. Add garlic and sauté on high heat for 1 minute.

4. Stir in the chard stalks and cook covered for 5 minutes. Remove the lid, add the chard leaves and sauté for another 5 minutes until the leaves have wilted and the stalks have softened. Adjust the seasoning. Increase the heat and cook, stirring frequently, until the water has completely evaporated. You want the mixture to be dry. Remove from the heat and set aside to cool a bit.
In a large bowl, place the chard, add the Parmesan and the beaten egg, with a grind of pepper and the nutmeg. Mix together.

5. Preheat the oven to 180°C. On a floured work surface, roll out 2/3 of the pastry into a circle (35 cm diameter). Transfer to a round (22 cm) cake tin with high sides. Spoon in the filling. Roll out the remaining pastry to a smaller circle (22 cm) and lay on top. Twist the edges to seal, brush with the yolk and prick a few times with a fork.

6. Bake for 45 to 50 minutes until cooked and golden. Serve warm, with a green salad.