If you don’t personally know me, I’m delighted to share my erbazzone obsession with you. “Lulu-Style” not only means endo-friendly, but just healthier in general. A lot of people will argue that “strutto” or the lard of the pig is good for you, but it’s not something I crave. I started making this at home because I eat a slice of it every day (1,50€), and it starts to add up after a while. To make this entire pie cost me around 2,40€.
Back in the day, one of my food groups was mozzarella sticks. I could easily eat 10 in one sitting. I wanted them all the time. Even before I was diagnosed with endo, I craved things like this all the time. Once I started eating more from the earth, fresh, natural ingredients and cut out processed foods the cravings changed to more health-driven foods.
Don’t get me wrong, I still get down with my fair share of ‘naughty’ dishes. But even slightly modifying recipes like this give me the satisfaction without the endo pain.
What You’ll Need:
For the Dough
300g whole grain flour (see details below)
~3 tbsp olive oil
white wine (optional for flavor)
pinch of salt
pinch of nutmeg
For the Filling
300g cooked spinach (I used 3 small cubes of local frozen spinach)
1/2 white/yellow onion, diced
1 cup freshly grated Parmigiano Reggiano DOP
Form a well in the center of the flour mound on a flat surface. Mix the olive oil, salt, nutmeg, and wine (or water) into the center of the flour, working from the center to the edges of the flour until a homogenous dough forms. The dough shouldn’t be sticky. I used stone-ground local whole grain flour because it’s very nutritious (and local!!). Anywhere you can get stone-ground, do it! It’s so much better for you because the integrity of the grain isn’t compromised by machinery.
Sauté the onion in olive oil and cook the spinach with the onion. Add salt to taste, turn off the heat of the pan and whisk in the egg and parmigiano.
Roll out the dough into a large circle (38 cm/15 in) or rectangle, depending on your baking vessel. Brush the tin/pan lightly with olive oil using a pastry brush or paper towel. Line the tin/pan with the rolled out dough (photos below), lightly pressing to shape to the form of the pan. Evenly distribute the filling, and close the dough by folding the rectangular layer one over the other, or by folding the dough into each other to form the circle, leaving a peak of the spinach (photos below). Bake on 200°C (~390°F) for about 40 minutes, brushing the top with olive oil halfway through baking, and more if it’s too dry.