Erbazzone Reggiano

This recipe comes from Alicia Lini via Food and Wine. She writes, “Flavorful and filling with a light, almost cracker-like crust, this rustic spinach pie relies on simple ingredients for an impressive finish. Because the spinach gently steams within the crust, it retains its fresh, verdant flavor even after cooking.”

So how is this different from spanakopita you might ask? Well, mostly because the dough is a short-crust variety, and not phyllo. Plus, well, it’s Italian! Originally from Emilia-Romagna.

What I liked, besides the great flavor, is that it really held together well, so the slices were almost like spinach hand pies.

Erbazzone Reggiano
Emilian Spinach and Cheese Pie

2 cups Italian-style 00 flour (about 8 ounces), plus more for kneading
1 teaspoon fine sea salt
1/2 cup water
1 tablespoon extra-virgin olive oil, plus more for drizzling

Spinach Filling:
3 (10-ounce) packages frozen chopped spinach, thawed
1/4 cup extra-virgin olive oil
3 large garlic cloves, smashed
4 ounces Parmigiano-Reggiano cheese, finely shredded (about 1 1/2 cups)
1 cup whole-milk ricotta cheese
2 large eggs, beaten
1 teaspoon fine sea salt

Stir together flour and salt in a medium bowl. Pour in 1/2 cup water and oil; stir together using a fork until shaggy pieces of dough form. Turn out dough and any remaining flour in bowl onto a clean work surface, and press into a shaggy ball. Knead until mostly smooth and elastic, 5 to 8 minutes. Dough should be slightly tacky; lightly dust with flour as needed if sticking to hands. Wrap in plastic wrap; let rest at room temperature at least 1 hour or up to 2 hours.

Preheat oven to 450°F with rack about 6 inches from heat source. Place spinach on a clean kitchen towel, and firmly squeeze over sink to remove as much liquid as possible; transfer spinach to a large bowl.

Cook oil and garlic in a large skillet over medium-low, swirling skillet occasionally, until garlic is sizzling and light golden on 1 side, about 6 minutes. Because I don’t like browned garlic, I used a good, garlic-infused olive oil, and continued with the recipe.

Add spinach; cook, pulling apart spinach with tongs, until coated in oil mixture and warmed through, about 1 to 2 minutes. Return spinach mixture to large bowl. Remove and discard garlic. Stir Parmigiano-Reggiano, ricotta, eggs, and salt into spinach mixture until thoroughly combined; set aside.

Line a large rimmed baking sheet with parchment paper. Unwrap dough, and divide evenly into 2 portions. Roll 1 portion out on a floured work surface into a 14- x 10-inch rectangle about 1/8 inch thick. Trim and discard excess dough. Gently roll dough rectangle around rolling pin, and unroll onto prepared baking sheet. Spoon spinach filling onto rectangle and spread in an even layer, leaving a 1-inch border. Roll remaining dough portion out into a 13- x 9-inch rectangle about 1/8 inch thick. Trim and discard excess dough. Gently roll dough around rolling pin, and unroll to drape over spinach filling. Using your fingers, lightly moisten edges of dough with water. Fold edges of bottom dough over top edges, and press to seal. Prick top of dough all over using a fork. Drizzle evenly with olive oil.

Bake in preheated oven until crust is light golden, about 30 minutes. Increase oven temperature to broil; do not remove pie from oven. Broil, watching carefully, until charred in spots, 1 to 2 minutes. (I thought mine was browned enough after 30 minutes.)

Let cool 15 minutes. Cut pie lengthwise into 4 even strips. Cut each strip crosswise into 6 pieces.

This is so good as an appetizer, served warm.

I also served it as a light lunch, with a simple tomato salad on the side.

By Published On: March 10th, 202344 Comments on Erbazzone Reggiano

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. Chef Mimi March 10, 2023 at 7:13 AM - Reply

    The crust is really really good!

  2. Chef Mimi March 10, 2023 at 7:14 AM - Reply

    Oh yum. That must be great lasagna!

  3. Chef Mimi March 10, 2023 at 7:14 AM - Reply

    It was very good. A unique crust.

  4. Dorothy's New Vintage Kitchen March 10, 2023 at 7:27 AM - Reply

    This looks and sounds really tasty! I can see this happily serving as the star of a buffet table.
    I like the olive oils from the California company, but I haven’t seen the garlic infused one around here. I’m a fan of their Arbequina variety from California.

    • Chef Mimi March 10, 2023 at 8:35 AM - Reply

      They grow those in California? I first had them in Spain! Interesting. I need to check the other options out. Thanks!

  5. Chef Mimi March 10, 2023 at 8:36 AM - Reply

    Well, I guess it kinda is a big pop tart! Savory, though… And actually good!

    • Chef Mimi March 13, 2023 at 8:55 AM - Reply

      It really is!

  6. Charlie DeSando March 10, 2023 at 12:34 PM - Reply

    This is a new one on me, but it looks great!

    • Chef Mimi March 10, 2023 at 3:36 PM - Reply

      Me, too! And it’s wonderful!

  7. David Scott Allen March 10, 2023 at 4:44 PM - Reply

    My cousin, who lives half the year in Bologna, makes this for us whenever we visit her in San Francisco. It’s a wonderful dish, and yours looks beautiful!

    • Chef Mimi March 11, 2023 at 9:22 AM - Reply

      Oh thanks! I can’t believe I’ve never heard of it! Of course, you can’t know everything!

  8. Debra March 10, 2023 at 7:04 PM - Reply

    This definitely has my name on it! I can’t wait to make this delicious dish. I’ll make one for me, and one for everyone else! :-)

    • Chef Mimi March 11, 2023 at 9:24 AM - Reply

      Ha! That’s smart thinking!

  9. Pauline Mcnee March 11, 2023 at 1:29 AM - Reply

    I adore a rustic spinach pie, and your pastry looks amazing.

    • Chef Mimi March 11, 2023 at 9:25 AM - Reply

      This was very different, and very very good!

  10. Sherry M March 11, 2023 at 2:42 AM - Reply

    that looks so delicious mimi. I could definitely have some for dinner. Hubby is currently grilling some sausages so I’ll have to make do :=)

    • Chef Mimi March 11, 2023 at 9:25 AM - Reply

      It would be great with sausages!!!!

  11. Ronit March 11, 2023 at 9:51 AM - Reply

    This looks so tasty. Definitely my kind of dish!
    I like the simple crust, which is less fussy than filo.

    • Chef Mimi March 12, 2023 at 9:54 AM - Reply

      And it didn’t get soggy at all, surprisingly. Very cracker-like!

  12. Healthy World Cuisine March 11, 2023 at 3:35 PM - Reply

    Love everything about this delicious recipe except for the fact we are not there helping you eat it! This is the kind of dish that you could eat anytime of the day or even as an appetizer. Must give this one a go soon.

    • Chef Mimi March 12, 2023 at 9:53 AM - Reply

      It would be a great appetizer. A hearty one, but great and fulfilling.

  13. Liz March 11, 2023 at 8:00 PM - Reply

    We are big fans of spinach recipes around here—even my picky daughter has decided it’s a vegetable worth eating. I can’t wait to give this Italian dish a try!!

    • Chef Mimi March 12, 2023 at 9:52 AM - Reply

      Interesting! I’m happy for her – I wouldn’t personally think it’s one to be embraced at a young age!

  14. Frank Fariello March 12, 2023 at 7:11 AM - Reply

    Ah yes, erbazzone! Haven’t made it for quite some time but it’s wonderful! Simple but delicious like so much Italian cookery.

    If you’re just discovering it now, I guess my 2018 post pre-dated our virtual acquaintance?

    • Chef Mimi March 12, 2023 at 9:51 AM - Reply

      Huh. I don’t think so. I was maybe on vacation? I’ll check it out of course!

  15. Chef Mimi March 12, 2023 at 9:53 AM - Reply

    One could really eat this any time of the day. A great snack. Good with soup!

  16. Cynthia M Woodman March 12, 2023 at 11:16 AM - Reply

    this sounds wonderful Mimi! i’d never heard of it! Must try!

    • Chef Mimi March 13, 2023 at 8:55 AM - Reply

      I hope you do. It’s fabulous!

  17. Tandy | Lavender and Lime March 13, 2023 at 2:43 AM - Reply

    This looks so good, and would be perfect for work lunches :)

    • Chef Mimi March 13, 2023 at 8:56 AM - Reply

      It really would.

  18. Gerlinde March 13, 2023 at 9:40 PM - Reply

    I love the way the dough looks. I would make it right away but my husband will not eat spinach,

    • Chef Mimi March 14, 2023 at 7:42 AM - Reply

      It’s always something with these guys, isn’t it?!!!

  19. Chef Mimi March 14, 2023 at 7:42 AM - Reply

    The filling isn’t exceptional, but the crust definitely is!

  20. Jeff the Chef March 14, 2023 at 8:28 AM - Reply

    I love it! I’ll bet you could fill that crust will all sorts of things.

    • Chef Mimi March 14, 2023 at 8:45 AM - Reply

      Definitely! The crust is really good.

  21. David @ Spiced March 15, 2023 at 6:50 AM - Reply

    Wow – an Italian version of spanakopita!? You’ve got my attention now, Mimi! I’ve never heard of this before, but it sounds (and looks) fantastic. (Oh, and on a side note, I ordered Laura a copy of that Asian sauces cookbook you mentioned in the last post…thanks for that!)

    • Chef Mimi March 15, 2023 at 8:10 AM - Reply

      Oh, that’s a great book! You’ll love it! Yes, this is very good – a unique crust that I’m surprised I liked so much!

  22. Chef Mimi March 15, 2023 at 8:11 AM - Reply

    Yes, it is intriguing and it’s fabulous! Hope you get a chance to try it.

  23. Chef Mimi March 16, 2023 at 7:37 AM - Reply

    Yes, it turned out almost like a cracker. Not sure I would like that, but it worked really well!

  24. Jean March 17, 2023 at 3:14 PM - Reply

    This looks like something I would really enjoy and I always have frozen spinach in the kitchen. Love that garlic-infused oil, too, but I haven’t seen it in my stores in a while.

    • Chef Mimi March 18, 2023 at 8:47 AM - Reply

      I have to order my oils online! Amazon always steps up for me.

  25. Raymund March 21, 2023 at 4:10 PM - Reply

    Thank you for sharing this delicious-sounding recipe for Erbazzone Reggiano! I love how the short-crust dough and simple ingredients make for a unique twist on spinach pie. The detailed instructions and pictures also make it seem achievable for someone like me who isn’t the most confident in the kitchen. I can’t wait to try it out and maybe even serve it as an appetizer or light lunch like you did. Thanks again for sharing!

    • Chef Mimi March 21, 2023 at 4:45 PM - Reply

      You are so welcome! Don’t cut yourself short! Most people don’t even know how to do the simplest of things in the kitchen!

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