Erbazzone Reggiano con Spinaci e Parmigiano

Ingredients

• For the pastry
• 300 g plain flour
• 80 g lard (strutto), cold, cut into small pieces
• 1 tsp fine salt
• 80 ml cold water, approximately
• For the filling
• 800 g spinach or chard, trimmed weight; or a mixture of both
• 1 medium onion, finely sliced
• 2 garlic cloves, finely chopped
• 50 g lard (strutto), divided: for frying and folding into the filling
• 3 eggs, beaten
• 100 g Parmigiano Reggiano, freshly grated, plus extra for the top layer

Method

1. 1
   Make the pastry. Rub the cold lard into the flour and salt until the mixture resembles coarse breadcrumbs. Add cold water a little at a time, bringing the dough together until it is smooth and not sticky. Divide into two equal pieces, flatten each into a disc, wrap and rest at room temperature for at least 30 minutes. The dough is ready when it yields to gentle pressure without springing back.
2. 2
   Blanch the greens in a large pot of well-salted boiling water until fully wilted and tender. Drain immediately and cool under cold running water. Gather the greens into a clean cloth and wring with force — then wring again. The mass should be hard and almost dry to the touch; any residual moisture will steam the base from the inside and prevent crisping.
3. 3
   This is where the dish lives or dies. In a wide pan, melt 30 g of the lard over medium heat and fry the onion and garlic until deeply golden — not pale, not softened, but richly coloured and sweet-smelling throughout. The fat should run golden and the onion edges should be just beginning to catch. Only at this stage is the flavour fully integrated; raw or under-cooked onion gives a harsh, unresolved filling.
4. 4
   Chop the squeezed greens finely and combine in a bowl with the fried onion and garlic, the beaten eggs, the grated Parmigiano, and the remaining 20 g of lard cut into very small pieces. Mix until evenly combined. The mixture should be cohesive and just moist — not wet and not crumbling.
5. 5
   Heat the oven to 200 °C. On a lightly floured surface, roll the first disc of pastry to 1.5–2 mm — it should be almost translucently thin. Lay it into a lightly greased round baking tray or tin (approximately 30 cm), allowing the edges to overhang. The pastry should drape easily without tearing; if it resists, allow it to rest a further five minutes.
6. 6
   Spread the filling evenly over the base, leaving a 1 cm border. Scatter a generous additional grating of Parmigiano over the surface of the filling. Roll the second disc equally thin and lay it over the top. Fold the overhanging base pastry up and over the edge of the lid, pressing firmly to seal. Score the entire surface with a fork in a regular grid pattern — this prevents puffing and allows steam to escape.
7. 7
   Bake at 200 °C until the crust is golden, crisp and pulling slightly from the sides of the tin. The surface should be dry to the touch with no soft or pale patches remaining. Serve warm or at room temperature. If resting overnight, reheat in a 180 °C oven for five minutes before serving.