Crispy Herb Erbazzone
A golden, crispy-bottomed Italian herb pie loaded with sautéed greens and ricotta, ready in 20 minutes. Skip the traditional long braise — this version lets the phyllo get shatteringly crisp while the filling stays fresh and bright.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 12g
Ingredients
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Open the appInstructions
Step 1
Heat 1 tbsp olive oil in a 10-inch nonstick skillet over medium-high heat. Sauté greens, stirring, until wilted and any liquid evaporates, about 3 minutes.
Step 2
Transfer greens to a bowl. Stir in ricotta, Parmigiano, fresh herbs, salt, and pepper until combined.
Step 3
Wipe the skillet clean. Brush the inside with 0.5 tbsp olive oil, then lay 3 phyllo sheets inside, letting edges overlap the rim.
Step 4
Spread the ricotta mixture evenly over the phyllo. Layer the remaining 3 sheets on top, tucking edges down into the pan.
Step 5
Brush the top with remaining 1.5 tbsp olive oil. Cook over medium heat until the bottom is golden and crisp, about 6 minutes (listen for gentle sizzle).
Step 6
Slide onto a plate, cut into wedges, and serve hot.
Tools you’ll need
- 10-inch nonstick skillet
- cutting board
- knife
- large bowl
- spoon
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