Erbazzone reggiano | Gourmet Traveller

Ingredients

• 250 gm silverbeet leaves (from about 2 bunches silverbeet)
• 150 gm finely grated parmesan
• 1½ tbsp finely chopped oregano
• 1 tbsp olive oil
• 6 golden shallots, finely chopped
• 4 garlic cloves, finely chopped
• For brushing: eggwash
• To serve: lemon wedges
• Olive oil pastry
• 400 gm plain flour (2⅔ cups)
• 60 gm butter, coarsely chopped
• 60 ml extra-virgin olive oil (¼ cup)