For the Erbazzone recipe, mix the flour with about 200 g of lukewarm water, a pinch of salt, and 50 g of lard, and knead into a soft dough. Let the dough rest. In the meantime, clean the Swiss chard and cook it in a pot with a bit of saltwater, covered, for about 15 minutes. Drain, let it cool, squeeze out the water, and cut it into small pieces.
Finely chop the spring onions, including the green parts. Also finely chop a sprig of parsley, 2 garlic cloves, and the bacon. Sauté the bacon, spring onions, and parsley together with the garlic in a pan.
After 5-6 minutes, when the bacon starts to brown, turn off the stove and add the Swiss chard, grated Parmesan, salt, and pepper; mix everything into a homogeneous filling (in Emilia, this is done by hand).
Roll out 2/3 of the dough and use it to line a greased baking pan (diameter 30-32 cm) so that the dough overlaps by about 2 cm. Place the filling in the pan, roll out the remaining dough thinner, lightly roll it with a rolling pin, and cover the pie with it.
Fold the overhanging dough inward, prick the top of the dough with a fork, grease it with a piece of lard or bacon, and bake at 200°C for about 30 minutes.
