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1
To make the filling: Cut off the stems at the base of each chard leaf, and if the central rib is thick and tough, cut it out.
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2
(Save all the stems and ribs for stockI do!)
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3
Pile up the trimmed leaves, and slice them crosswise into ribbons, about 1 inch thick.
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4
Bring 5 quarts of water to the boil in the big pot, heap all the chard into the pot, and stir, gradually submerging the strips.
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5
When the water boils again, adjust the heat to keep it gently bubbling, and simmer the chard until tender, about 10 minutes.
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6
Drain and cool off, then squeeze the leaves by handfuls, pressing out as much vegetable water as possible.
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7
Pour the olive oil into the skillet, and set it over medium heat.
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8
Stir in the chopped garlic, and cook until sizzling and fragrant, then scatter the chard in the pan, loosening the compressed ribbons.
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9
Add 1 1/4 teaspoons salt, and stir and toss for a couple of minutes, until the chard strips are coated with olive oil and starting to cook.
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10
Transfer them to a large bowl to cool briefly.
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11
Beat the eggs with the remaining 1/2 teaspoon salt, and stir them into the warm chard; then thoroughly blend in the grated cheese, bread crumbs, and chopped rosemary.
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12
When youre ready to bake the erbazzone, set a rack in the bottom half of the ovenwith a baking stone on it, if you have oneand heat the oven to 375.
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13
Roll out the dough on a lightly floured work surface, gradually stretching it into a rectangle thats 5 inches longer and wider than the jelly-roll pan.
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14
Drape the sheet of dough over the pan, then gently press it flat against the bottom and rims, leaving even flaps of overhanging dough on all sides.
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15
Spread the filling into the dough-lined pan in an even layer over the entire bottom.
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16
Fold the dough flaps over the filling, making pleats at the corners, to form a top crust that looks like a picture frame, with the filling exposed in the middle.
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17
Bake in the oven (on the heated stone) about 45 minutes, or until the crust is golden brown and the filling is crisp on top.
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18
Cool the erbazzone on a wire rack for at least 30 minutes to set the filling before slicing.
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19
The erbazzone can be served warm or at room temperature, cut into bite-sized, appetizer, or large pieces, in any shape you like.
