60 minutes



  • 350g of plain flour
  • 1 pinch of sea salt
  • 5 tbsp of extra virgin olive oil, (or lard) plus more for brushing


  • 1kg spinach, chard or a mix, washed and trimmed
  • 3 tbsp of extra virgin olive oil
  • 100g of pancetta, cubed
  • 1 onion, or 3 spring onions, finely chopped
  • 100g of Parmesan, grated
  • sea salt
  • black pepper, freshly ground


Begin by preparing the fuiada dough. Stir together the flour and salt in a large bowl. Add the oil (or lard) and three quarters of the water and knead it all together into a ball of dough (it should be soft and elastic but not not sticky; add more water or flour to reach the right density). Wrap the dough in cling film and place it in the fridge to rest for an hour
Meanwhile, prepare the filling. Chop the silverbeet and flash-blanch the stems in salted water. Drain, squeeze out any liquid and set aside. In a large skillet, heat the oil over a medium flame. Add the pancetta and render the fat, then stir in the chopped onion (or salad onions) and stir-fry until soft and translucent
Next, add the spinach, beet leaves and stems and stir to coat in fat. Reduce the heat, cover with a lid, and allow the greens to wilt. Remove the lid, season, and carry on cooking until all the liquid has evaporated. Remove from the heat and let them cool completely
Preheat the oven to 200°C/gas mark 6 and line a baking sheet with parchment
Unwrap the dough and split it in half. Dust a working surface with flour and roll the first half, as thinly as possible and ideally as large as the baking sheet. Roll it on the rolling pin and unroll it on top of the lined baking sheet
Fold the Parmesan cheese into the spinach mix, then spread the filling all over the bottom sheet of dough. Roll the other piece of dough and ease it on top of the filling. Fold the edges towards the centre to close the pie. Pierce the whole surface with a fork and brush it with oil
Bake the erbazzone for 30 minutes, or until golden and crisp. Serve warm or at room temperature