Hello Everyone!

I love spinach, especially the Greek spinach pie called Spanikopeta. Well, this one is an Italian spinach pie and it is quite tasty!

This is a vitamin-packed dish of spinach, eggs, onion, and three cheeses baked in a flaky pastry crust and cut into slices, it is best served hot from the oven and eaten immediately. Although, it would be great to take to work for lunch quickly reheated in the microwave. This is also would make an excellent addition to the Christmas holiday table. If you love Spanikopeta (Greek Spinach Pie) you will love Erbazzone too!

Erbazzone is from the Reggio Emilia region in Northern Italy. If you ever visit Reggio Emilia, you will find Erbazzone everywhere - it's a staple for the Emilians - sold in small bars and neighborhood bakeries. Be careful though, it's addictive.

I used Pillsbury ready-made refrigerated pie crusts rolled out on a floured surface instead of making my own dough. After telling my cousin Carolina about this tart, she suggested using the ready-grated 4 cheese Italian mix sold in bags in the refrigerated section of your favorite grocer. She is absolutely right on this, you will save money instead of buying all the grated cheeses individually...they are expensive!

Enjoy this delicious tart!

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ERBAZZONE (SPINACH AND CHEESE TART)
Serves 16
Source: Coming Home by Rosanna Bowles

FOR THE DOUGH:
2 sticks (1 cup) salted butter, cut into small cubes
1 cup sour cream
1 cup all-purpose flour

FOR THE FILLING:
2 pkgs. (10 oz. each) frozen spinach
1/4 cup extra-virgin olive oil
1 onion, diced
4 garlic cloves, minced
1 cup grated Parmigiano-Reggiano cheese
1 cup grated Asiago cheese
1 cup grated mozzarella cheese
4 large eggs, divided use

TO MAKE THE DOUGH:
Put the butter and sour cream in food processor. Pulse to combine and add flour. When dough forms a loose mass, take it out and form it into 2 balls. Place each ball on a sheet of lightly floured wax paper or plastic wrap and wrap it tightly. Let the dough balls rest in the fridge for at least 2 hours.

TO MAKE THE FILLING:
Let the spinach thaw in a colander. Squeeze out all excess water until the spinach is dry. (It is very important that there is no excess water in the spinach).

In a large saute pan, heat the oil over medium heat. Add the onion and garlic and saute until softened and golden brown, 5-7 minutes.

Add the spinach and saute for 5 more minutes. Scrape the mixture into a mixing bowl and refrigerate until cool.

Add cheeses and 3 beaten eggs, stir to combine. Set aside.

TO ASSEMBLE AND BAKE TART:
Preheat oven to 350 degrees F.

On a pastry cloth, using a floured rolling pin, roll out one ball into a rectangular shape about 1/8 inch thick. Transfer dough to a baking sheet. Spread the spinach mixture over the dough rectangle and flatten out.

Roll out the second ball of dough on floured surface, place on top of spinach mixture, turn under all edges and crimp.

Beat the remaining egg with a little bit of water and brush over pastry. Make a few slits on top to let steam escape as the tart bakes.

Bake for about 45 minutes or until top is golden brown. Cut into slices and serve.