Pastry dough: add the salt, oil and lard to the flour. Gradually add water until the mixture forms a smooth dough. Allow to rest for 20 minutes in a cool place, covered with cling film.

Dice the Taleggio PDO.

Filling: brown the chopped bacon in a little oil. Add the spinach. Season with salt and pepper. Allow the flavours to mingle for a few minutes, then leave to cool. Divide the dough into two parts, one slightly larger than the other, then roll them out very thinly on a floured pastry board.

Place the larger piece of pastry on a 26×37 cm baking tray lined with baking paper. Spread the filling over it, arrange the Taleggio PDO on top and cover with the other piece of pastry. Press the edges of the pastry together to seal.

Pierce the surface of the pie with the prongs of a fork, brush with oil and bake at 200° for 40 minutes. Remove from the oven and cut the Erbazzone into slices.