The Easter Pie with Spinach and Ricotta is a savory pie typical of the Easter period, ideal for Easter breakfast or the Easter Monday picnic. It is a rustic pie made from a pastry similar to shortcrust but without butter, filled with chard or spinach, ricotta, cheese, and whole raw eggs placed directly in the filling, which cook during baking and give us a wow effect when the pie is cut, as they are visible. Its origins date back to the 1400s and are Genovese; in fact, according to tradition, Ligurian women were able to stretch and layer 33 sheets one on top of the other, for each year of Jesus, I only made six… and the Easter Pie came out delicious anyway!
Let’s discover the recipe together and save it!
See you soon, Susy.
Other Easter recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 237.29 (Kcal)
- Carbohydrates 24.62 (g) of which sugars 1.93 (g)
- Proteins 10.86 (g)
- Fat 11.79 (g) of which saturated 4.00 (g)of which unsaturated 2.34 (g)
- Fibers 2.29 (g)
- Sodium 191.36 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Easter Pie with Spinach and Ricotta
- 2 1/2 cups all-purpose flour
- 2/3 cup water
- 1/4 cup extra virgin olive oil
- 1 pinch salt
- 1 1/3 lbs spinach (also frozen)
- 7 oz sheep ricotta
- 3 tbsps partially skimmed milk
- 4 eggs (medium size)
- 1 oz Parmigiano Reggiano DOP
- 1 tbsp extra virgin olive oil
- 1 shallot
- 1 tsp marjoram
- to taste salt
- 1 pinch pepper
You’ll need
- Mixer
- Pan
- Mold 9 inches
- Bowl
- Parchment paper
Preparing the Easter Pie with Spinach and Ricotta
In a bowl, I put the water, extra virgin olive oil, flour, and a pinch of salt. I work by hand and transfer it onto the countertop, kneading until I get a smooth and homogeneous dough. I divide the dough into six balls of the same size and let them rest for at least twenty minutes covered with a kitchen towel.
I cook the spinach in boiling water and squeeze them well. I used frozen ones 😜. In a pan, I let a shallot wilt with a little extra virgin olive oil, add the spinach, and let them flavor with a pinch of salt. Set aside to cool.
In a bowl, I put the well-drained ricotta, milk, Parmesan, an egg, a pinch of salt and pepper, half of the spinach, and the marjoram. With a spoon, I mix well until I get a creamy mixture.
I preheat the oven to 356°F. I prepare the 9-inch mold lined with parchment paper. I roll out the first ball of shortcrust pastry thinly and place it in the mold, leaving some dough to overlap at the edges; I repeat the same process with the second and third ball.
I fill the base with the spinach set aside and distribute them evenly with the back of a spoon, add the ricotta and spinach mixture on top, and with a spoon, I create 3 wells where I delicately break the remaining 3 eggs inside. (They will cook during baking!)
I cover the pie by layering the other 3 thinly rolled sheets, fold the overlapping dough edges to create a cord, and bake at 356°F for about 45/50 minutes. The Easter pie is ready when it has risen, and the surface is well golden. I let it cool well before removing it from the mold to avoid it breaking.
Storage
Store the Easter Pie in the refrigerator for a couple of days, closed in a cake container.
I’ll wait for you on my Facebook page, on my Instagram profile, TikTok, on Pinterest, and on my YouTube channel with my videos for a greeting and a comment.
Return to the HOME PAGE
Affiliate links have been inserted within the article.
