The rustic spinach pie is a very nutritious and truly tasty savory pie.

It is made with a simple pastry crust and a filling of spinach, ricotta, parmesan, and eggs.

Ideal to serve as an appetizer, as a main course, or to take on a picnic since it is excellent even when served cold.

I particularly love savory pies because they always save dinner and are a tasty way to eat vegetables.

Similar to the Easter pie, but slightly thinner.

Spinach is a vegetable rich in nutrients. They are excellent sources of Vitamin A and benefit the health of eyes, heart, and intestines as they are rich in fiber. They also have a high iron content.

Meanwhile, eggs are a complete food, rich in proteins, vitamins, and minerals.

So in one dish, you get a load of wellness.

It appeals to both adults and children, and the surprise effect of the hard-boiled egg certainly plays its part.

I also recommend

Difficulty: Easy
Cost: Economical
Rest time: 10 Minutes
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

Ingredients for preparing the rustic spinach pie

25 oz spinach
4 eggs
1 cup ricotta
2 oz grated parmesan
to taste fine salt
1 simple pastry

Tools

1 Pot
1 Bowl bowl
1 Fork
1 Tart Pan
1 Colander
1 Tea Towel
1 Rolling Pin

Steps for preparing the rustic spinach pie

To prepare the delicious rustic spinach pie, we start by cleaning the spinach, removing damaged parts, and cooking them in a large pot with plenty of salted water for a few minutes. Then drain well with a colander and let them cool before squeezing them thoroughly wrapped in a tea towel or simply with your hands.

Place them in a bowl and chop finely. Then add ricotta, one egg, grated parmesan, and fine salt and
Mix everything well with a fork until you get a homogeneous mixture.
In the meantime, roll out the simple pastry with a rolling pin and create two round sheets, a larger one to serve as the base, and a smaller, very thin one to serve as the lid.
Then grease a tart pan and line with the pastry, add the filling, create three spaced-out grooves, and insert the eggs as shown in the photo.
Cover everything with the remaining pastry, remove any excess parts, and roll the edges inside. With the tines of a fork, gently pierce the pastry without touching the eggs, and drizzle a little extra virgin olive oil over the surface.
Bake at 350°F for about 40 minutes, until golden brown. Once cooked, let it cool and serve warm and…
enjoy … from Barbara