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Erbazzone it´s a savory pie that hails from Emilia Romagna. A crisp, simple pastry casing encloses a beautiful filling of summer greens, pancetta and Parmesan, best eaten as a snack or light lunch.
DOUGH
300g of plain flour
1 pinch of sea salt
170 ml warm water
2 tbsp of extra virgin olive oil, (or lard) plus more for brushing
FILLING
900 gr spinach, chard or a mix, washed and trimmed
3 tbsp of extra virgin olive oil
100g of pancetta, minced
1 onion and 3 spring onions, finely chopped
100g of Parmesan, grated
1 egg
salt, freshly ground black pepper and nutmeg to taste