Easter Pie Recipe: From traditional Italian cuisine we receive many dishes and since I’ve been in Liguria, my cooking has been enriched with a new culture and new ingredients like the use of herbs. Before, I limited myself to just garlic and parsley.
Particularly, the use of marjoram in this delightful Easter Pie, which is prepared during Easter, made me realize how a simple herb can make a dish explode with flavor.
A savory pie filled with fresh spinach, ricotta, and eggs, encased in a flaky dough.
A simple recipe that can also be prepared in advance and brings everyone together at the table.
For a quicker version, but it alters the recipe a bit, you can use ready-made puff pastry, but if you have time I recommend preparing it from start to finish, and you will be rewarded by the textures and flavors, encompassed in all its simplicity.
This pie, besides being served in slices, is also great as an appetizer cut into pieces or assembled in convenient single servings, accompanied by light side dishes to enjoy during an Easter buffet.
With this recipe, I’ll guide you through making this delicious Easter Pie, simple and good.
Come with me!
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Days 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
For our Easter Pie Recipe
- 3 1/4 cups all-purpose flour
- 1/2 cup olive oil
- 2/3 cup water
- Half bunch marjoram
- 1.1 lbs spinach (fresh)
- 8.8 oz ricotta (drained)
- 1.76 oz grated Parmesan
- 1 tsp salt
- 1 tbsp milk
- 2 eggs
- 1 sprig marjoram
- 3 eggs (To place on top of the filling)
- 1 egg yolk
- 1 tbsp milk
Of course, in this recipe, the Prescinsêua is used, a typical local cheese that is a cross between ricotta and a slightly tangy yogurt, but I recommend trying it if you find it, instead of ricotta.
Tools
- 1 Plastic wrap transparent
- 1 Pot
- 1 Colander
- 1 Rolling pin
- 1 Brush kitchen
- 1 Parchment paper
Steps
In a bowl, mix the flour with oil and water. You need to obtain a uniform dough.
Then wrap the obtained dough in plastic wrap.
Let it rest for 30 minutes.Wash and clean the spinach, removing any waste.
In a pot with plenty of water, blanch the spinach for 5 minutes.
Once ready, drain and let cool.
In a large bowl, mix the ricotta with Parmesan, 2 eggs, salt, and pepper until you get a homogeneous mixture.
Chop the spinach and marjoram a little separately and add to the prepared ricotta mixture.
On a lightly floured surface, roll out half of the rested dough with a rolling pin.
Take a 11-inch pan, line it with parchment paper, and place the rolled-out dough, making it adhere to the base and sides without pressing too much.
Prick the bottom with a fork and pour the ricotta and spinach filling in the center. Level with a spoon and make hollows where you’ll place 3 whole eggs on top of the filling.
Roll out the other half of the dough as done before and cover the pie, sealing the edges well.
With a fork, prick the surface and brush with a bit of milk.
Preheat the oven to 356°F. Bake the pie in a static oven for about an hour or until the outer dough is golden and the filling is cooked.
For better results, I recommend cooking the first 30 minutes on the middle-high shelf.Once ready, let our Easter Pie cool slightly and cut into slices.
Storage
The Easter Pie can be stored in the refrigerator for up to 2 – 3 days, well covered with plastic wrap or in an airtight container.
Before consuming, it is preferable to warm it slightly.
Variations:
The filling can be further enriched with the addition of cheese like pecorino or feta.
For a lighter pie, you can use light ricotta.
The filling can be varied by replacing spinach with other leafy green vegetables like Swiss chard or savoy cabbage.
For a more intense flavor, you can add a sprinkle of nutmeg or chili to the filling.
EASTER PIE
FAQ (Frequently Asked Questions)
Can it be prepared in advance?
Yes! It’s perfect even the next day, just store it in the fridge and warm it slightly
Can I use other vegetables besides spinach?
Of course! Spinach, chicory, or greens work perfectly.
Can it be made lactose-free?
Yes, just use lactose-free ricotta or substitute it with creamy tofu.
How to get a nice golden color on the surface?
Brush with egg yolk or milk before baking for perfect browning!
