Erbazzone (spinach pie)

Name: Erbazzone (spinach pie)
Yield: 6
Ingredients: 4 slices at pancetta, chopped; 2 eschalots, sliced; 2 garlic cloves, roughly chopped; 1 bunch silverbeet, stems removed, shredded; 1/2 bunch flat-leaf parsley leaves; 100g parmesan; 400g firm ricotta; 2 x 445g sheets frozen Sour Cream Shortcrust Pastry, thawed; 1 egg, lightly beaten with 1 tbs water; Lemon wedges, to serve

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by Phoebe Wood

Jun 05, 2017

Everybody loves and pizza pie and this quick and easy spinach pie is perfect served with lemon.

4 slices at pancetta, chopped
2 eschalots, sliced
2 garlic cloves, roughly chopped
1 bunch silverbeet, stems removed, shredded
1/2 bunch flat-leaf parsley leaves
1 1/4 cups (100g) grated parmesan, plus extra finely grated to scatter
400g firm ricotta
2 x 445g sheets frozen Careme Sour Cream Shortcrust Pastry, thawed
1 egg, lightly beaten with 1 tbs water
Lemon wedges, to serve

Method

1.

Preheat oven to 200°C. Place the pancetta, eschalot and garlic in a large frypan over medium heat. Cook, stirring, for 5 minutes or until soft. Add silverbeet and parsley, and cook, stirring, for 5 minutes or until wilted. Season.
2.

Fold through the cheeses, then remove from heat.
3.

Place one pastry sheet on a baking tray lined with baking paper. Spread the filling over the top, leaving a 6cm border. Top with the second pastry sheet.
4.

Trim corners to make them rounded, then pleat edges of pastry to seal. Brush with egg and scatter with extra parmesan.
5.

Bake for 35 minutes or until golden and cooked. Serve pie warm with lemon wedges.