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Adjust Servings:
For the dough:
50 ml Olive oil
400 ml Gluten-free all purpose flour
350 ml luke-warm Water
1/2 teaspoon Sea salt
For the filling:
1 bunch Swiss chard
1 bunch Dandelion Optional
1 tablespoon Olive oil
1 teaspoon Dried onion
1/4 teaspoon Garlic salt
1/4 teaspoon White pepper
1 pack barbecued Tempeh If using unseasoned tempeh, add 2 drops liquid smoke
1/4 cup Non-dairy Parmesan-like cheese
1 tablespoon Nutritional yeast
To grease the baking dish:
1 teaspoon Olive oil

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP

Erbazzone is a traditional Italian Easter dish: it's filled with fresh Spring-time greens like dandelion and Swiss chard, seasoned with "bacon". It's the perfect pic-nick meal!

  • 1 hour
  • Serves 4
  • Medium


  • For the dough:

  • For the filling:

  • To grease the baking dish:



Erbazzone is a typical dish of Emilia-Romagna, one of the Northern regiors of Italy. It’s cooked spring herbs (typically Swiss chard, or dandelion, which grow in abundance in spring) with bacon baked in between two layers of thin dough. This is usually consumed the day after Easter, when people typically would go on a short trip in the countryside or at the seaside, as a pic-nick meal.

Here, I have made a gluten-free version. A popular variant of erbazzone is also with spinach: spinach has a sweeter flavor, while dandelion adds a note of bitterness to the dish.

Erbazzone is very simple to prepare, even if it requires some steps.

To prepare erbazzone, rinse well the greens and chop them roughly. Then, prepare the dough by simply mixing flour, water, salt, and a little olive oil. Roll the dough into a ball and wrap it into plastic film. Put in the fridge and allow to cool for at least 30 minutes.

In the meanwhile, cook the greens: heat the oil in a pan together with some dried onion. Add the tempeh and cook for 1 minute. Then, add the vegetables and cover with a lid. Cook until they wilt, then season with salt and pepper. Squeeze the water out of the greens and set aside to cool.

Take the dough out of the fridge, split it in two, and flatten one part with a rolling pin. Lay your sheet inside an oiled mold, making sure that there’s some dough overflowing. Then, place the greens inside the dough, pressing them well with a spoon or a fork. Finally, flatten the other half of the dough and cover the greens. Bake for 40 minutes and serve!

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5 minutes

Prepare the dough

In a large bowl, mix together all the dry ingredients for the dough. Then, add the olive oil and warm water. Knead the dough just until you can form a ball. Wrap the ball in plastic film and put in the fridge for at least 30 minutes.

20 minutes

Cook the greens

Rinse well the greens. Chop off their stems and roughly chop the leaves. Dice the tempeh into small cubes. In a large skillet, heat the olive oil, add the dried onion, and the tempeh. Cook for 1 minute, then add the greens. Cover with a lid and cook until the greens have wilted. Season with garlic salt and white pepper. Then, take off the heat and push the greens on one side of the skillet to squeeze out the excess water. Transfer the greens to a bowl, add the Parmesan-like cheese and the nutritional yeast, and mix well. Set aside to cool.

10 minutes

Compose your erbazzone

Pre-heat the oven to 350 degrees. Take the dough out of the fridge. Remove the plastic film, then cut the dough in two even parts. With the help of a rolling pin, flatten one half of the dough on a slightly floured surface. Grease your baking dish with a little olive oil. Then, with the help of the rolling pin, lift the dough sheet and delicately lay it on the baking dish. Push it inside the dish and make it adhere to its sides. With the help of a fork, make some holes to the bottom of the dough, so it won’t puff up and break while cooking. Then, fill it with the cooked greens. Push them well with the back of a spoon or a fork to occupy all the hollow space. Flatten the second half of the dough and use it to cover the filling. Fold the edges well and pinch them together with the bottom dough. Finally, pierce the covering sheet too and brush with a little olive oil and sea salt.

40 minutes


Put the baking dish in the oven and bake for 40 minutes. When it’s cooked, take out of the oven and set aside for 15 minutes to cool down.



Serve warm or cold. Enjoy!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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