Erbazzone (Spinach Pie)
If you're ready for a challenge, give this a try. Erbazzone is something I may spend my life trying to make perfect, but it's so delicious I cannot resist the urge to try. This heavenly spinach creation is typical of the Emilia-Romagna region of Italy, and is truly a staple to a good aperitivo. There has not been a single day during my travels throughout the region that we have not indulged in this divine antipasto.
What You'll Need:
1 kg spinach, washed & chopped
1 bunch of scallions, minced with stems
75 g butter (or 50 g lard)
6/7 tbsp freshly grated Parmigiano Reggiano
300 g bread flour (farina, tipo "00")
4 tbsp extra virgin olive oil
lukewarm water (you must "read" your dough)
Preparation: First prepare the dough. Combine the flour, salt and water until the dough is smooth and not very sticky. Wrap in plastic and refrigerate for two hours. In a large (laaaarge) pot, cook the spinach, garlic, and scallions until the water is removed. Add salt and pepper. In a separate bowl, combine the egg and cheese. Once all the water is removed from the spinach, add the egg mixture and stir together. Your filling is not ready! Line your baking vessel with half the dough. Place the filling in the center, and cover the filling with the other half of the dough. Stick with a fork a few times and place in a preheated 350°F oven for 20 minutes. After 20 minutes, generously drizzle the top of the erbazzone with olive oil and bake for another 10-15 minutes, or until brown and crispy. Pat yourself on the back for at least 5 minutes straight, and endulge.