Erbazzone Reggiano / Vegetable Pie

                                          Paul Waiter Ricca Stretcher Trial 1970 Chicago

Serve 12-16
2 sheets of puff pastry, commercially purchased, about 1-1/2 pounds
For filling
10 oz. pancetta, chopped fine
2 tablespoons olive oil
6 cloves garlic, minced
1 medium onions, chopped fine
3 pounds fresh spinach, Swiss chard, and beet greens combined, cooked
2 Yukon Gold potatoes, peeled, boiled mashed
1/2 cup Parmigiano Reggiano
2 medium eggs, beaten
Salt and black pepper to taste
In a large skillet, heat pancetta with oil, and cook for 10 minutes, until the pancetta has released all the white particles.
Add garlic, stir well. Continue cooking for additional 5 minutes. Add onion, blend well. Cook for 5 more minutes until soft.
Stir in the poached greens well squeezed of their water. Blend well with the cooked ingredients, about 4 minutes. Remove pan from heat and set aside.
While cooling, add the eggs and Parmigiano to the filling. Season the filling with salt and black pepper to taste and a pinch of nutmeg.
Fill the puff pastry sheet. Pinch the edges, or seal them with a fork. Brush top with egg and milk mix for glaze. Bake at 400 F for 10 minutes, then lower heat to 325 F for 15 minutes. Cool slightly, and serve.