Apicius' Erbazzone Recipe

Name: Apicius' Erbazzone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 kg raw spinach; salt; 25 g butter; 50 g lard, chopped; 1 garlic clove, chopped; 6 spring onions, chopped (or 1 onion of out of season); 300 g flour; 30 g butter; 2 eggs; 100 g olive oil; parmesan cheese

Servings: persons

2 kg raw spinach
salt
25 g butter
50 g lard, chopped
1 garlic clove, chopped
6 spring onions, chopped (or 1 onion of out of season)
300 g flour
30 g butter
2 eggs
100 g olive oil
parmesan cheese

1
Clean and rinse the spinach well, cook them slowly in a pan covered with a lid without adding water; squeeze and chop finely.
2
Brown chopped lard in butter, add smashed garlic and the spring onions.
3
As they are golden (med fire) add the spinach.
4
Regulate salt.
5
Make a dough kneading the flour with the butter, a pinch of sald and as much water as enough (about 150cc + olive oil).
6
Line a round baking pan with the dough; fill it with the spinach mixture.
7
Beat the eggs (yolk first and white as needed) with parmesan and pour over the spinach, without mixing.
8
Cover with a disk of dough, pierce it with fork, seal the borders.
9
Bake at 180C for about 30 mins.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 kg raw spinach, salt, 25 g butter, 50 g lard, chopped, and more.

Yes, Apicius' Erbazzone falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apicius' Erbazzone

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