Green vegetable pie (Erbazzone) from Gennaro's Italian Bakery / Panetteria (page 116) by Gennaro Contaldo

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Notes about this recipe

  • Eat Your Books

    Can substitute spinach for Swiss chard.

  • Ganga108 on June 04, 2023

    Best to cook the greens ahead of time, as they need to cool before making the pie. Also the pie needs to cool for 10 or 15 mins after coming out of the oven, so factor this into your planning. The pastry dough is simple and rustic as befits traditional green pies. It came together well but I'd try filo or puff next time. I used chard as the greens. The pie was a great Sunday night casual dinner with soup, salad and some of my tomato-chilli jam. Leftover filling will be made into cheesy pakoras.

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