Erbazzone – Spinach and Egg Easter Pie
Preparation time: 30 minutes
Baking time: 40-45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 8
Erbazzone is a traditional pie from Emilia-Romagna, Italy, full of flavor and taste. This simple recipe for erbazzone with spinach and eggs is perfect for a festive meal or a picnic. Here’s how to prepare it step by step.
Ingredients:
For the dough:
- 250 g all-purpose flour
- 100 ml warm water
- 70 ml extra virgin olive oil
- A pinch of salt
For the filling:
- 400 g fresh spinach (or frozen)
- 4 large eggs
- 100 g telemea or feta cheese
- 2 cloves of garlic
- 50 ml olive oil
- Salt and pepper to taste
- A handful of nuts (optional, for added texture)
Preparation:
1. Start by preparing the dough. In a large bowl, combine the flour with the salt. Add the olive oil and warm water, mixing with a spatula or wooden spoon. It’s important not to over-knead the dough; it should become elastic and smooth, but not sticky. Once done, form a ball of dough, cover it with plastic wrap or a clean cloth, and let it rest for 15 minutes.
2. Meanwhile, prepare the filling. If using fresh spinach, wash it well and boil it in salted water for 2-3 minutes, then drain and chop finely. If using frozen spinach, thawing and squeezing out excess water is essential. In a skillet, heat the olive oil and add the chopped garlic cloves. Sauté until golden, then add the spinach and let it cook for 5 minutes. Season with salt and pepper.
3. In a separate bowl, beat the 4 eggs and mix them with the crumbled cheese and sautéed spinach. Add the chopped nuts if you choose to use them for added crunch.
4. Preheat the oven to 180 degrees Celsius. Dividing the dough into two parts, roll one part out on a floured surface until you have a thin sheet large enough to cover a tart pan (about 24 cm in diameter). Place the dough sheet in the pan, trimming the excess from the edges.
5. Pour the spinach and egg filling into the pan, smoothing it out with a spatula. Roll out the other part of the dough and cover the tart, sealing the edges with a fork. You can make a few cuts on the top surface of the tart to allow steam to escape.
6. Bake the tart in the preheated oven for 40-45 minutes, or until golden and crispy.
7. Let the tart cool for 10 minutes before slicing. You can serve erbazzone warm or cold, making it an excellent choice for an appetizer or main course.
Practical tips:
- If you want a richer flavor, you can add some herbs like dill or basil to the filling.
- You can experiment with other types of cheese, such as ricotta or mozzarella, depending on your preferences.
- The tart keeps well in the refrigerator and can be enjoyed even the next day.
In conclusion, erbazzone is a versatile pie, ideal for any occasion. So enjoy this simple and delicious recipe for spinach and egg tart that promises to impress all taste buds!
Preparation time: 30 minutes
Baking time: 40-45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 8
Erbazzone is a traditional pie from Emilia-Romagna, Italy, full of flavor and taste. This simple recipe for erbazzone with spinach and eggs is perfect for a festive meal or a picnic. Here’s how to prepare it step by step.
Ingredients:
For the dough:
- 250 g all-purpose flour
- 100 ml warm water
- 70 ml extra virgin olive oil
- A pinch of salt
For the filling:
- 400 g fresh spinach (or frozen)
- 4 large eggs
- 100 g telemea or feta cheese
- 2 cloves of garlic
- 50 ml olive oil
- Salt and pepper to taste
- A handful of nuts (optional, for added texture)
Preparation:
1. Start by preparing the dough. In a large bowl, combine the flour with the salt. Add the olive oil and warm water, mixing with a spatula or wooden spoon. It’s important not to over-knead the dough; it should become elastic and smooth, but not sticky. Once done, form a ball of dough, cover it with plastic wrap or a clean cloth, and let it rest for 15 minutes.
2. Meanwhile, prepare the filling. If using fresh spinach, wash it well and boil it in salted water for 2-3 minutes, then drain and chop finely. If using frozen spinach, thawing and squeezing out excess water is essential. In a skillet, heat the olive oil and add the chopped garlic cloves. Sauté until golden, then add the spinach and let it cook for 5 minutes. Season with salt and pepper.
3. In a separate bowl, beat the 4 eggs and mix them with the crumbled cheese and sautéed spinach. Add the chopped nuts if you choose to use them for added crunch.
4. Preheat the oven to 180 degrees Celsius. Dividing the dough into two parts, roll one part out on a floured surface until you have a thin sheet large enough to cover a tart pan (about 24 cm in diameter). Place the dough sheet in the pan, trimming the excess from the edges.
5. Pour the spinach and egg filling into the pan, smoothing it out with a spatula. Roll out the other part of the dough and cover the tart, sealing the edges with a fork. You can make a few cuts on the top surface of the tart to allow steam to escape.
6. Bake the tart in the preheated oven for 40-45 minutes, or until golden and crispy.
7. Let the tart cool for 10 minutes before slicing. You can serve erbazzone warm or cold, making it an excellent choice for an appetizer or main course.
Practical tips:
- If you want a richer flavor, you can add some herbs like dill or basil to the filling.
- You can experiment with other types of cheese, such as ricotta or mozzarella, depending on your preferences.
- The tart keeps well in the refrigerator and can be enjoyed even the next day.
In conclusion, erbazzone is a versatile pie, ideal for any occasion. So enjoy this simple and delicious recipe for spinach and egg tart that promises to impress all taste buds!