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Emilian Swiss Chard and Pancetta Pie (Erbazzone)

Appetizer 🧄Side Dish 🥗Dinner 🍽️Lunch 🥪Snack 🍿 Italian 🇮🇹

Emilian Swiss Chard and Pancetta Pie (Erbazzone) offers a thin, flaky crust wrapped around tender greens, sweet onion, and salty pancetta, all enriched with nutty Parmesan. The balance of earthy Swiss chard and rich cured pork creates a comforting, robust flavor ideal for lunch, picnics, or a light dinner with a crisp salad. Serve warm or at room temperature for maximum enjoyment.

  • Prep20 mins
  • Cook40 mins
  • Serves12
  • DifficultyMedium
Emilian Swiss Chard and Pancetta Pie (Erbazzone)
  1. 1

    For the dough, combine the flour and salt in a large mixing bowl. Add the olive oil and gradually pour in the water, mixing and kneading until the dough is smooth, elastic, and not sticky. Adjust with a little extra flour or water if needed. Wrap the dough in plastic wrap and let it rest in the refrigerator for about 1 hour.

  2. 2

    For the filling, heat the olive oil in a large skillet over medium heat. Add the pancetta and cook until the fat renders. Stir in the chopped onion and cook until soft and translucent. Add the greens, stir to combine, and cover. Let the greens wilt for about 2 minutes. Remove the lid, season with salt and pepper, and cook until all the liquid has evaporated. Set aside to cool completely.

  3. 3

    Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Divide the dough in half. Roll out one piece as thin as possible, ideally to the size of your baking sheet. Transfer it onto the sheet.

  4. 4

    Stir the Parmesan cheese into the cooled greens, then spread the filling evenly over the dough. Roll out the second piece of dough and place it over the filling. Fold the edges inward to seal. Prick the surface with a fork and brush lightly with olive oil.

  5. 5

    Bake in the preheated oven until golden and crisp, about 30 minutes. Serve warm or at room temperature.