Go Back

Erbazzone dolce - sweet spinach cake.

Servings: 8


For the dough:

  • 250 g all purpose flour
  • 150 g butter
  • 100 g butter
  • 2 yolks

For the filing:

  • 300 g ricotta cheese
  • 200 g boiled and well drained spinach, finely chopped
  • 100 g italian amaretto biscuits finely crushed
  • 100 g almond meal
  • 60 g sugar
  • 1 small glass aniseed liquor


  • Beat butter and sugar for the pastry, when the sugar is melted add the yolk, beat again and add flour.
    Knead just the time needed to incorporate the flour.
    Cover in cling film and let it rest in fridge at lest one hour.
  • Mix all the ingredient for the filling in a bowl.
  • Spread the dough and cover a baking pan, keeping some pastry to make the crostata lattice.
    Pour the filling into the pastry, make the stripes to make the lattice and bake at 360°C for about 1 hour.
    This cake can be freezed.