Erbazzone / Cascione alle Erbe di Campagna (Crispy Skillet Pastry Stuffed with Chard & Garlic) – Authentic San Marino Recipe
Golden griddled pastry pockets packed with garlicky mountain greens and olive oil.
- Country of Origin
- 🇸🇲 San Marino (Southern Europe, Europe)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Crisp olive-oil pastry pockets, Wilted Swiss chard, Spinach, Garlic, Flat-leaf parsley
Ingredients for Erbazzone / Cascione alle Erbe di Campagna (Crispy Skillet Pastry Stuffed with Chard & Garlic) (4 Servings)
- 1.25 lbs (or 2.5 cups) crisp olive-oil pastry pockets, prepped into bite-sized pieces
- 1.5 cups wilted Swiss chard, washed and trimmed
- 1 cup spinach
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional San Marino seasoning (flat-leaf parsley, extra virgin olive oil, nutmeg)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and garlic for 2–3 minutes until softened and fragrant.
- Add crisp olive-oil pastry pockets and wilted Swiss chard along with flat-leaf parsley, extra virgin olive oil, nutmeg, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with spinach and serve straight from the skillet.