Best Easy Erbazzone Recipe

Preheat the oven to 375°F. Prepare a 9x13-inch baking pan with a light coating of olive oil.

For the crust, combine 2 cups of flour, 0.5 cup olive oil, 0.5 cup warm water, and 0.5 tsp salt. Mix until a soft, pliable dough forms. Divide in half, wrap, and rest for 30 minutes.

While the dough rests, wash and finely chop the chard. Heat 2 tbsp olive oil in a large skillet over medium heat and sauté the sliced onion for 5 minutes until translucent.

Add the chard to the skillet with a pinch of salt and cook, stirring often, until wilted and most moisture has evaporated (about 8-10 minutes). Cool slightly.

In a bowl, combine the cooked chard mixture with grated Parmigiano, ricotta, 1 tsp salt, black pepper, and nutmeg. Mix well.

Roll out one dough half into a thin rectangle to fit the pan. Lay it in the pan, stretching to cover the base and slightly up the sides.

Spread the filling evenly over the crust. Cover with the second dough half, rolled thin. Trim and crimp edges, and prick the top with a fork.

Brush the top crust lightly with olive oil. Bake for 35-40 minutes, or until golden brown and crisp.

Cool erbazzone in the pan for at least 20 minutes before slicing and serving warm or at room temperature.