CAVAZZONE SPINACH ERBAZZONE

Many Thanks to My Friends At Agritourismo Cavazzone in Reggio Emilia For Sharing This Recipe

2 LBS. CHOPPED SPINACH (FROZEN WORKS WELL)

2 GLOVES GARLIC, PEELED AND CHOPPED FINELY

1 3/4 TSP. SEA SALT

4 LARGE EGGS

1 CUP FRESHLY GRATED PARMIGIANO-REGGIANO CHEESE

1/5 CUP FINE DRY BREAD CRUMBS

1 TSP. CHOPPED FRESH ROSEMARY

1/4 CUP EXTRA VIRGIN OLIVE OIL

DOUGH 

ALL PURPOSE FLOUR

LASAGNA OR JELLY ROLL STYLE BAKING PAN

FILLING

COOK SPINACH PER PACKAGE INSTRUCTIONS.  DRAIN AND COOL THOROUGHLY.

SQUEEZE OUT ALL MOISTURE.  PLACE SPINACH IN KITCHEN CLOTH.  TWIST AND WRING THE CLOTH TIGHTLY OVER THE SINK UNTIL ALL LIQUID IS REMOVED.

POUR OLIVE OIL INTO SKILLET AND TURN TO MEDIUM HEAT.  ADD FINELY CHOPPED GARLIC AND COOK UNTIL SIZZLING AND FRAGRANT.  

SEPARATE SPINACH BY HAD AS YOU HAD IT TO OIL AND GARLIC.  1DD 1/4 TSP. SEA SALT AND STIR 2 OR 3 MINUTES, UNTIL SPINACH IS COATED WITH OIL AND BEGINNING TO COOK.  

TRANSFER MIXTURE TO A LARGE BOWL TO COOL SLIGHTLY.

BEAT EGGS WITH ½ TSP. SEA SALT AND THEM THEM INTO WARM SPINACH.

ADD GRATED CHEESE, BREAD CRUMBS AND ROSEMARY AND MIX THOROUGHLY.

DOUGH

2 CUPS ALL PURPOSE FLOUR

ADDITIONAL FLOUR FOR WORKING

1 TSP. SEA SALT

½ CUP EXTRA VIRGIN OLIVE OIL

1/3 CUP COLD WATER

PUT FLOUR AND SALT MIXTURE ONTO FLOURED WORK SURFACE..  

MIX OIL WITH 1/3 CUP COLD WATER.   POUR LIQUID GRADUALLY INTO DRY INGREDIENTS.  KNEAD BY HAND.   ADD MORE WATER BY SINGLE TABLESPOONS IF MIXTURE IS TOO DRY.  

YOU WANT TO CREATE A VERY SMOOTH AND SOFT DOUGH. 

PAT INTO A RECTANGLE AND WRAP IN SARAN.  LET REST AT ROOM TEMPERATURE FOR 30 MINUTES.  DOUGH CAN BE KEPT IN REFRIGERATE FOR A DAY, OR FROZEN FOR A MONTH OR SO.

DIVIDE DOUGH IN HALF.

ROLL DOUGH OUT ON LIGHTLY FLOURED SURFACE.  STRETCH GRADUALLY INTO A RECTANGLE THAT IS 3" LONGER AND WIDER THAN YOUR PAN.

REPEAT THIS PROCESS TO CREATE A TOP COVER OF DOUGH.

DRAPE SHEET OF DOUGH OVER PAN AND PRESS IT FLAT AGAINST THE BOTTOM AND RIMS.  LEAVE EXCESS DOUGH OVERHANGING ON ALL SIDES.

SPREAD FILLING INTO DOUGH IN AN EVEN LAYER OVER THE BOTTOM.   COVER THE FILLING WITH SECOND SHEET OF DOUGH, AND PLEAT THE EDGES TO SEAL COMPLETELY.  PRICK TOP WITH FORK IN A FEW PLACES.

PREHEAT OVEN TO 375 DEGREES.  BAKE ABOUT 45 MINUTES, UNTIL CRUST IS GOLDEN AND CRISP.

COOL THE ERBAZZONE ON A RACK FOR ABOUT 30 MINUTES TO ALLOW FILLING TO SET BEFORE SLICING.  SERVE WARM OR AT ROOM TEMPERATURE.

CUT INTO 12 SERVINGS FOR APPETIZERS OR LARGER PIECES AS A SIDE DISH.

YOU CAN CREATE INDIVIDUAL ERBAZZONE BY CUTTING SAUCER SIZED CIRCLES OF DOUGH, FILL AND CRIMPING THE EDGES WITH A FORK.  BAKE APPROXIMATELY 30 MINUTES ON BAKING SHEETS.