Sweets & Baking
Erbazzone – spinach and chard cake
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Spinach and chard are hidden under a crispy blanket of dough. The savory cake can be cut into pieces and shared warm or lukewarm.
Timing
- For: 6 pieces
- Preparation: 45 min.
- Cooking time: 35 min.
Estimated nutrition
per piece · Calculated for 6 pieces.
- Energy
- ≈ 375 kcal
- Protein
- ≈ 11.4 g
- Carbohydrates
- ≈ 37.9 g
- Fat
- ≈ 18.4 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 300 g wheat flour · ≈ 300 g · Assumed quantity / reference product
Weizen Mehl, Type 405 (C214100) - 100 ml water · ≈ 100 g · Assumed quantity / reference product
Trinkwasser (N110000) - 60 ml olive oil · ≈ 54.6 g · Assumed quantity / reference product
Olivenöl (Q120000) - 400 g chard · ≈ 400 g · Assumed quantity / reference product
Mangold roh (G230100) - 300 g leaf spinach · ≈ 300 g · Assumed quantity / reference product
Spinat roh (G211100) - 1 onion · ≈ 100 g · Assumed item weight × count; total amount
Speisezwiebel roh (G480100) - 1 clove of garlic · ≈ 3 g · Assumed item weight × count; total amount
Knoblauch roh (G490100) - 80g Parmigiano Reggiano · ≈ 80 g · Assumed quantity / reference product
Hartkäse mind. 45 % Fett i. Tr. (M300600) - 2 tbsp olive oil · ≈ 27.3 g · Assumed quantity / reference product
Olivenöl (Q120000)
Not included in the base calculation
- 1 tsp salt · Salt or small seasoning amount; no salt/micronutrient calculation
- 100g pancetta optional · Optional ingredient or inedible equipment
- Pepper and nutmeg · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 300 g wheat flour
- 100 ml water
- 60 ml olive oil
- 1 tsp salt
- 400 g chard
- 300 g leaf spinach
- 1 onion
- 1 clove of garlic
- 100g pancetta optional
- 80g Parmigiano Reggiano
- 2 tbsp olive oil
- Pepper and nutmeg
Instructions
- Knead flour, water, oil and salt into a smooth dough; Let rest covered for 30 minutes.
- Wash the chard and spinach, chop roughly, blanch briefly and squeeze out very well.
- Finely chop the onion and garlic and sauté in olive oil with optional pancetta; Add vegetables, season and let cool.
- Fold the cheese into the vegetables. Roll out two sheets of dough, place one in an oiled form, spread the filling and cover with the second sheet.
- Seal the edges, prick the lid several times, brush with a little oil and bake at 190 °C top/bottom heat for about 30-35 minutes.
- Let it rest briefly and cut into pieces.
Tips
- Traditionally the casing is thin and the vegetable content is high; Pancetta can be omitted.
You can also find this recipe in Svens kulinarische Italienreise. Look inside the book · View on Amazon ↗
