The Easter Pie is a rustic, easy and tasty dish made with fresh greens (I used spinach), eggs, and ricotta, all enclosed in a crispy puff pastry (or shortcrust pastry) shell, typical of the Easter menu or Easter Monday picnic.
Perfect as the star of the Easter lunch, for an outdoor picnic, or as a delicious appetizer, the Easter Pie brings with it the joy of spring and the authentic taste of tradition.
The Easter Pie originates from Liguria, but its consumption has now spread throughout Italy, becoming a must-have on the Easter tables, even though it is actually perfect any time of the year. I often make it because my family loves it.
Delicious both hot and cold, it’s a really simple preparation that doesn’t require particular difficulties but guarantees a highly appreciated result.
Get ready to discover the recipe to make this delight that will captivate all your guests!
Let’s now see together how to make the recipe for the Easter Pie. Prepare the ingredients, and let’s start.
Other tasty recipes:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 6 – 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 2 rolls puff pastry
- 18 oz spinach (or chard)
- 1 clove garlic
- 3 tbsps extra virgin olive oil
- 9 oz ricotta
- 3.5 oz scamorza cheese
- 1.75 oz Parmigiano Reggiano DOP (grated)
- 1 egg
- salt
- pepper
- 4 eggs
Tools
To make the Easter Pie, you will need:
- 1 Pot
- 1 Bowl
- 1 Baking pan
Steps
First, clean the spinach (or chard). Wash them under water and blanch them in boiling water; give them just a boil, they should remain firm. Then drain them, let them cool slightly, squeeze them well, chop them, and place them in a bowl.
If they remain too moist, let them cook for a few minutes in a pan with 3 tablespoons of extra virgin olive oil and a clove of garlic.
Once they are warm and well dried, remove the garlic, add the ricotta, the grated Parmesan, the egg, the diced scamorza cheese, salt, pepper, and a grated of nutmeg.
and mix well until you get a homogeneous mixture.
Then, unroll the puff pastry and place it with its paper in a high-sided baking pan (9-10 inches). Prick the bottom with a fork, then pour the ricotta and spinach mixture inside: using a spoon, create four indentations to insert the eggs.
Subsequently, crack the eggs and pour them gently into the created indentations, then cover with the other disk of puff pastry, leaving it soft on the surface (it doesn’t matter if folds are created), then seal the edges well, pinching them with your fingers.
Finally, prick the surface and bake in a preheated oven at 350°F, in “static” mode, for about 40 minutes. Let it rest in the open oven for about 5 minutes and then take it out. And here it is. Enjoy your meal!
See you in the next recipe.
Storage
You can store the Easter Pie in the refrigerator for a few days in an airtight container or covered with plastic wrap. I do not recommend freezing it.
Tips and Suggestions
Use a very firm ricotta like the Roman one or, if you use classic ricotta, try to drain it well to remove excess liquids.
The same goes for the spinach (or chard): if after squeezing they are still moist, sauté them in a pan as suggested in the recipe steps.
The same goes for the spinach (or chard): if after squeezing they are still moist, sauté them in a pan as suggested in the recipe steps.
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