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Italian silverbeet pie overhead image showing the full pie.

Erbazzone (Italian silverbeet Pie)

Robyn
This Italian silverbeet pie with a silverbeet and cheese filling, can be eaten hot or cold, and is ideal for lunchboxes or picnics.
4.50 from 6 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Resting time for dough 2 hours
Total Time 2 hours 40 minutes
Course Appetizer, Lunch, picnic, Snacks | Lunchbox
Cuisine Italian
Servings 4 people
Calories 659 kcal

Ingredients
  

Dough

  • 400 g (3⅔ c) plain flour
  • ½ teaspoon salt
  • 60 ml (¼ c) olive oil
  • 180 ml (¾ c) cold water

Filling

  • 350g (12 oz) silverbeet/chard
  • 1 tablespoon olive oil
  • 1 red onion finely chopped
  • 2 garlic cloves crushed
  • 1 tablespoon fresh oregano
  • salt and pepper
  • 60g (½ c) cheddar cheese grated
  • 50g (⅓ c) parmesan grated

Instructions
 

Make the Dough:

  • In a roomy mixing bowl mix the flour and salt together.
  • Add the olive oil and water and bring together to form the dough.
  • Knead for 5 minutes until the dough is smooth and elastic.
  • Wrap the dough in cling film/wrap and place in the fridge for 2 hours or overnight.

Make the Filling:

  • Separate the silverbeet leaves form the stems.
  • Cut the stems into 3-4 cm (0.8 - 1.2 ") lengths.
  • Cut the leaves into thirds/quarters.
  • Bring a pan of water to the boil and blanch the stems for 2 minutes then drain.
  • Cook the onion in the olive oil until soft – around 5 minutes, then add the crushed garlic and cook for a minute before adding the leaves and blanched stems.
  • Saute for 5 minutes, until everything is soft and tender.
  • Season with salt and pepper, then remove to a plate and leave to cool completely.

When ready to bake the pie:

  • Preheat the oven to 200˚C fan/ 220˚C / 392˚F Convection/ 428˚F
  • Line  a baking sheet with baking parchment.
  • Cut the dough in half, and shape each half into a ball.
  • Rollout one ball with a rolling pin into a circle 20-25 cm (7.8 – 9.8”) in diameter. (If the dough has been in the fridge overnight this can take a bit of work).
  • Squeeze any liquid out of the silverbeet, mix in the fresh oregano and spoon into the missle of the dough circle, leaving 2 cm around the edges.
  • Top with the grated cheddar and parmesan cheese.
  • Roll out the other ball of dough to a circle 20-25 cm (7.8 – 9.8”) in diameter.
  • Brush a little water around the edges of the pastry around the filling, then top with the second piece of dough.
  • Press the edges to seal and crimp – wither with fingers or with a fork to seal.
  • With a sharp knife, cut 2-3 slits in the top to let out steam.
  • Brush with a little olive oil then place into the preheated oven and cook for 25 minutes until golden.

Notes

If you want to add some meat to the pie, fry 25g chopped pancetta with the onion.
Cheese: I have used more budget friendly cheddar cheese instead of some of the parmesan, however if you want to use all parmesan cheese then that would work!
Spinach Pie: You can use the same amount of English spinach if you don't have silverbeet.

Nutrition

Calories: 659kcalCarbohydrates: 84gProtein: 21gFat: 27gSaturated Fat: 8gCholesterol: 24mgSodium: 777mgPotassium: 527mgFiber: 5gSugar: 3gVitamin A: 5621IUVitamin C: 29mgCalcium: 346mgIron: 7mg
Keyword Italian pie, savoury pie, silverbeet recipe

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