Erbazzone

Wow-- we had these when in the Emilia Romagna region of Italy.  We were staying in an agritutrismo in Reggio Nell'Emilia and wandered into the small piazza nearby.  There we stopped into a tabacchi to get an aperitif and that was store selling homemade erbazzone.  It was our first exposure to them and the senses were overwhelmed.  The smell of the fresh, flaky dough and parmeggiano that was inside the onion-garlic-greens filled pastries.  They were served to us warm and we took them to an outdoor table and enjoyed with a Campari.  La vita e bella!

I used a mix of greens I had on hand--spinach or swiss chard alone would be fine and you could add meat if you like, actually it's traditional to use pancetta.

These make a great addition to the Easter table and also perfect for lunch with a salad!

Brushing the dough with garlic oil midway through
 baking makes for a golden , flavorful crust

Filling:
5 garlic cloves, minced
1 shallot, minced
1 red onion, diced
1 1/2 TB olive oil
4 cups chopped greens, blanched drained and pressed of liquid (swiss chard, spinach, kale, chicory, etc)
1 1/2 - 2 cups parmeggiano reggiano, grated
1 cup provolone in 1/4" pieces
salt
black pepper
2 large eggs, beaten

Add garlic and shallot to olive oil in a saute pan over medium heat.  Saute a couple minutes then add onion.  Cook for 5 minutes or until translucent.  Add greens to pan and season lightly with salt (more will come from cheese).  Add black pepper to taste.  Remove from heat and allow to cool.
Once cool add cheeses and eggs and mix well.

Dough:
2 cups flour
1/2 cup cake flour
5 TB butter
3 TB olive oil
water (cold)

Add any cheese you like to the filling, a parmeggiano and romano mix for the grated
and whatever you like for the cubed (fontina for creaminess, smoked cheese for a different flavor)

Chop butter in small pieces and place back in refrigerator.  Place olive oil in freezer to get it very cold.  Combine flours in a bowl.  Make a well in the center and add the butter and oil.  Combine ingredients until it resembles a coarse crumb.  Sprinkle with 7 TB water and mix until it clumps and dough starts to come together.  If more water is needed to make the dough come together add some a small amount at a time.  Then roll into a ball, flatten into a disk and wrap in plastic.  Place in refrigerator for 30 minutes or longer.  This can be made day ahead.

Using a 14" pizza pan, brush pan with olive oil or line with foil and then brush that with oil.  Divide dough in two equal portions. Place half back in refrigerator. On lightly floured surface roll out one section dough into a 14" circle.   Place the dough on the pan and top with filling, leaving a 2" border.  Take dough out of refrigerator and roll out to 14" circle.  Dampen edge of bottom crust with water.  Place the top of crust over filling and crimp edges together.  Make cuts in surface of dough for steam to escape.

Bake on bottom rack in 425 oven for 20 minutes, brush top with garlic oil and bake another 2o minutes or until golden.

Serve warm.