Apicius' Erbazzone

• 2 kg raw spinach
• salt
• 25 g butter
• 50 g lard, chopped
• 1 garlic clove, chopped
• 6 spring onions, chopped (or 1 onion of out of season)
• 300 g flour
• 30 g butter
• 2 eggs
• 100 g olive oil
• parmesan cheese

1. Clean and rinse the spinach well, cook them slowly in a pan covered with a lid without adding water; squeeze and chop finely.
2. Brown chopped lard in butter, add smashed garlic and the spring onions.
3. As they are golden (med fire) add the spinach.
4. Regulate salt.
5. Make a dough kneading the flour with the butter, a pinch of sald and as much water as enough (about 150cc + olive oil).
6. Line a round baking pan with the dough; fill it with the spinach mixture.
7. Beat the eggs (yolk first and white as needed) with parmesan and pour over the spinach, without mixing.
8. Cover with a disk of dough, pierce it with fork, seal the borders.
9. Bake at 180C for about 30 mins.

spinach, salt, butter, lard, garlic, spring onions, flour, butter, eggs, olive oil, parmesan cheese

Taken from www.food.com/recipe/apicius-erbazzone-202684 (may not work)