Why You’ll Love Erbazzone (ATK’s Swiss Chard Pie) Recipe

I love this recipe because it gives Swiss chard the spotlight, pairing it with a flavorful filling and a tender, buttery pastry. The cheese adds saltiness and body, and the oven-baked slab format makes it convenient to slice, share, and transport. Leftovers hold beautifully, making it a versatile and reliable dish.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the pastry
20 tablespoons (2 1/2 sticks) cold unsalted butter
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup ice water

For the filling
1 tablespoon extra-virgin olive oil
3 ounces (2/3 cup) finely chopped halal beef sausage
1 onion, chopped fine
4 garlic cloves, minced
3 pounds Swiss chard, stemmed and cut into 1-inch pieces
4 ounces (2 cups) Parmigiano-Reggiano cheese, grated
1 large egg, lightly beaten

Directions

1. I grate half a stick of butter on the coarse side of a box grater and freeze it. I cut the remaining butter into 1/2-inch cubes.

2. In a food processor, I pulse 1 1/2 cups of the flour with the salt. I add the butter cubes and process until a smooth dough forms.

3. I break the dough into chunks, redistribute them, add the remaining flour, and pulse until I have small, uneven pieces no larger than 1 inch.

4. I transfer everything to a bowl, add the grated frozen butter, and toss to coat.

5. I sprinkle half the ice water over the mixture, toss, then add the remaining water and press until the dough comes together.

6. I divide the dough in half, wrap each piece tightly, shape into 5-inch squares, and chill for at least 2 hours. I let them rest on the counter for 10 minutes before rolling.

For the filling:
7. I heat the oven to 400°F and position the rack in the lower-middle.
8. In a Dutch oven, I cook the halal beef sausage in olive oil over medium-low until lightly browned and fragrant, about 5–7 minutes. I transfer it to a bowl.
9. In the same pot, I cook the onion until softened, then add the garlic and cook briefly until aromatic.
10. I increase the heat, add the Swiss chard in handfuls, and wilt it. I cover and cook 2–4 minutes, then uncover and cook until all liquid evaporates.
11. I let the mixture cool to room temperature before stirring in the cheese and browned sausage.

To assemble:
12. I grease a rimmed baking sheet.
13. On a floured counter, I roll one dough square into a 14×10-inch rectangle and transfer it to the sheet.
14. I spread the filling evenly, leaving a 1-inch border, and brush the border with beaten egg.
15. I roll out the second dough square and lay it over the top. I seal and crimp the edges, cut vents into the crust, brush with egg, and sprinkle a bit more sausage over the top.
16. I bake 30–35 minutes, rotating the pan halfway through, until golden and crisp.
17. I cool the pie for about 30 minutes before slicing.

Servings and Timing

This pie serves 8–10 people.
Prep time is about 45 minutes, chill time at least 2 hours, baking time 30–35 minutes, plus cooling.

Variations

• I sometimes add ricotta for a creamier filling.

• I swap Swiss chard for kale or spinach when needed.

• I add fresh herbs like parsley or thyme for brightness.

• I sprinkle red pepper flakes for a hint of heat.

Storage/Reheating

I store leftovers in the refrigerator for up to 3 days and reheat in a 350°F oven until warmed through. It’s also great at room temperature. Baked slices freeze well and reheat beautifully.

FAQs

Can I use store-bought pastry?

Yes, though the homemade dough is especially flaky.

Can I make the filling in advance?

Yes, I prepare it up to a day ahead.

Can I use spinach instead of chard?

Yes, spinach wilts faster but works well.

Why vent the top crust?

It allows steam to escape and keeps the pastry crisp.

Can I freeze the whole pie?

I freeze it baked (unassembled freezing softens the greens too much).

Can I make individual pies?

Yes, I divide the dough and filling into smaller portions and reduce baking time.

How do I keep the crust from getting soggy?

I cook off all the moisture from the greens and cool the filling completely.

Can I add different cheeses?

Yes, mozzarella or fontina melts beautifully inside the pie.

Do I have to use a Dutch oven for the filling?

Any large wide pot works as long as it gives the greens space to wilt evenly.

Can I serve this cold?

Yes—this pie tastes wonderful even at room temperature.

Conclusion

I love how this Swiss chard pie transforms simple ingredients into a flaky, savory dish that fits nearly any occasion. With its tender crust, flavorful filling, and easy slab format, it’s a crowd-pleaser I return to whenever I want something hearty, comforting, and perfect for sharing.