SIMPLE EASTER PIE with Phyllo Dough
As tradition dictates, one of the things that should never be missing from the Easter or Easter Monday table is the classic EASTER PIE (recipe link HERE), with its thin layers of dough and the symbolism tied to the presence of eggs inside it.
But if the original recipe seems too challenging and you don’t feel like kneading, here’s a simple and quick alternative that even beginner cooks can make: the mini Easter pie with phyllo dough, a charming single-serving variant!
The filling I’ve chosen is not the classic one with Swiss chard or greens but a variant with zucchini, made even tastier with bacon cubes. By cutting the zucchini into julienne strips, the cooking time is reduced, and thanks to the thin sheets of phyllo dough, in less than half an hour, you’ll have delicious small Easter pies with a crispy shell and a rich and flavorful filling.
And what about the egg, you might ask? Of course, we couldn’t leave out the quintessential Easter symbol, so don’t worry… you’ll just have to wait for the first bite to enjoy it in all its soft goodness!
If you prefer to stick to tradition in terms of taste, you can use the same procedure to replace the zucchini with the classic filling of Swiss chard, greens, or artichokes; the only difference will be the phyllo dough exterior and the single-serving format, which makes them convenient for the Easter Monday picnic.
Follow the instructions below to prepare this mini Easter pie with phyllo dough, a delicious appetizer for the Easter menu, and if you’re still undecided for the EASTER MENU:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter Monday, Easter
- Energy 376.21 (Kcal)
- Carbohydrates 5.63 (g) of which sugars 0.16 (g)
- Proteins 28.42 (g)
- Fat 27.08 (g) of which saturated 13.81 (g)of which unsaturated 12.61 (g)
- Fibers 0.86 (g)
- Sodium 789.88 (mg)
Indicative values for a portion of 200 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
Easter Pie Recipe Ingredients
- 8 sheets phyllo dough
- 4 eggs (chicken or quail)
- butter (to brush phyllo dough)
- 250 g zucchini (or Swiss chard or greens)
- 2 eggs
- 100 g grated Parmesan cheese
- 200 g ricotta cheese
- 125 g bacon (smoked or sweet)
- to taste salt
- 1 pinch black pepper (ground)
- extra virgin olive oil
Tools
- Grater
- Pan
- Bowl
- Containers
SIMPLE EASTER PIE RECIPE with Phyllo Dough
To make the mini phyllo dough Easter pies, start by preparing the zucchini. Wash the zucchini, trim them, and grate them into julienne strips. Cook them in a pan over high heat, season with salt and pepper. Stir and add the bacon cubes. Cook until the zucchini is soft and the bacon is golden. At the end of cooking, the bottom should be almost dry. Turn off the heat and let cool.
Meanwhile, prepare the filling. Put the eggs, grated cheese, ricotta, salt, and pepper in a bowl and mix with a fork.
Add the cooled zucchini and bacon mixture to the egg mixture and stir with a spoon to combine.
Now let’s focus on the mini phyllo dough Easter pies. Take a sheet of phyllo dough, unroll it, and brush it with melted butter or oil. Divide it in half, then overlap the obtained rectangles and cut in half lengthwise. Thus obtaining 4 rectangles for each sheet of phyllo dough. Continue in this way with all the other sheets.
To prepare the mini Easter pies, I used aluminum trays, like Cuki, for one portion (dimensions 6×5 inches). Place a rectangle inside the tray, starting from the longer side, and lightly brush with melted butter, overlap 3 more rectangles, always brushing. Do the same from the shorter side. Pour part of the zucchini and bacon mixture inside. Use a teaspoon to create a hollow in the center of the filling and slide in an egg yolk that you have gently cracked. Fold the phyllo dough inwards to create the border. Lightly brush the surface again with melted butter. Continue in this way to make all the mini Easter pies, I made 4.
When all the mini Easter pies are ready, bake them in a preheated static oven at 390°F for about 25-30 minutes or until golden brown. Remove from the oven and serve the phyllo dough Easter pie hot or at room temperature.
STORAGE
The phyllo dough Easter pies can be stored in the refrigerator for up to 2 days in an airtight container. They will lose some of their crispiness, but you can reheat them in the oven to restore it.
Why You’ll Love This Crunchy Easter Pie
* Irresistible Lightness: Forget heavy pies, the phyllo dough and zucchini make it surprisingly light and perfect for spring.
* Unique Crunchiness: The phyllo dough gives a fragrant and golden texture that enhances every bite.
* Fresh and Delicate Flavor: The zucchini harmoniously blends with ricotta and eggs for a spring-like and pleasant taste.
* Easy to Make (Even with Phyllo Dough!): Making this pie is easier than you think, ideal even for those who are not experts.
* A Touch of Originality on the Easter Table: Surprise your guests with a creative reinterpretation of a classic without giving up tradition.
* Perfect Vegetarian Option: If you don’t use bacon, it will still be a complete and tasty dish that satisfies everyone, even those who don’t eat meat.
* Versatile for Every Occasion: Great for Easter, but also ideal for brunches, picnics, or a light dinner.
NOTES
In this recipe, I decided to prepare single-serving Easter pies, but you can easily make a whole one using a single mold. Of course, in this case, the cooking times will change slightly, increasing depending on the size of the mold and the height of the filling.
VARIANTS and SUBSTITUTIONS
ZUCCHINI: I chose to grate the zucchini, which cook faster and more evenly, but you can also cut them into cubes or slices,
BACON instead of bacon, you can add shredded prosciutto crudo, diced cooked ham, or speck sticks to the filling: whatever your choice, the result will be delicious!
VEGETARIAN This recipe includes a cured meat in the mixture, but if you prefer a completely vegetarian version, omit this ingredient and perhaps add some melting cheese.
FILLING: Instead of zucchini, you can use greens, Swiss chard, or spinach, and for a bolder taste, replace cow’s milk ricotta with sheep’s milk ricotta. For a completely vegetarian version, omit the bacon.
BUTTER: You can brush the phyllo dough sheets with oil or water as an alternative to butter.
FAQ (Questions and Answers)
What’s the difference between puff pastry and phyllo dough?
People often confuse phyllo dough with puff pastry. The main difference is that phyllo dough is made with oil instead of butter, making it lighter. Additionally, its cooking time is significantly quicker due to its extremely thin layers that are typically overlapped.
What ingredients are in phyllo dough?
The phyllo dough recipe uses only 40% water and 60% flour. From their mixture, you get a dough block from which very thin layers, called dough sheets, are obtained, alternated with cotton to absorb moisture.
What can I substitute for phyllo dough?
If you want to replace phyllo dough in recipes, the most common alternatives, depending on the recipe, are puff pastry, shortcrust pastry, or rice wafers. Of course, each will have a different mode of use and cooking. In terms of taste and texture, the one that is most similar is puff pastry, though it is generally greasier and less crunchy than phyllo dough.
How many sheets of phyllo dough are used?
Since it is very thin, it is advisable to always overlap at least two or three sheets instead of using just one. To shape it as desired, it should be brushed with oil, melted butter, or very little water.
Why is it called phyllo dough?
Phyllo comes from the Greek word phyllo, which means “leaf.” This dough, in fact, has its origins between Greece and Turkey. From there, it spread throughout the Middle East and the Balkans. The most representative recipe is that of Baklava, an Ottoman dessert made with honey and nuts.
How many sheets are in a package of phyllo dough?
Typically, a ready-made phyllo dough package you find in the supermarket fridge contains about 10 to 12 sheets.
