The Easter pie is one of the symbolic dishes of Ligurian cuisine and Easter celebrations. With its creamy filling based on ricotta and spinach, enriched with hard-boiled eggs, it is a tasty and scenic savory pie, perfect for enhancing the Easter table.

Traditionally prepared with thin layers of puff pastry, this recipe combines simplicity and genuine flavors, offering a perfect balance between softness and crunchiness.
The original recipe of the Easter pie involves the use of simple yet flavorful ingredients.

The fresh spinach, mixed with creamy ricotta, forms a delicate filling that is enriched by the whole eggs, placed in the heart of the pie before baking.

The result? A scenic cut that reveals perfect layers and a unique taste, ideal for surprising friends and family during the Easter lunch.
Perfect to serve as an Easter appetizer, or as a main dish for an Easter Monday picnic, the Easter pie is versatile and can also be prepared in advance. The crispy shell of the puff pastry or shortcrust pastry encloses the soft filling, creating an irresistible contrast.
If you want to prepare the traditional Easter pie, follow this step-by-step recipe and bring to the table a dish that combines tradition, taste, and simplicity.

Perfect for celebrating Easter with a touch of authenticity, this savory pie will win everyone over with its genuine flavor and scenic presentation!