Mini Puff Pasqualina Pies, perfect to include in your Easter menu. Easy and quick recipe, and it is a variation of the classic Pasqualina pie. This savory pie has Ligurian origins, consisting of spinach, ricotta, and hard-boiled eggs, typically consumed during Easter. The mini Pasqualina puff pies are tasty and original, you can serve them as an appetizer, along with snacks with bacon and Philadelphia; you can prepare them well in advance and bake them just before serving. They are also perfect to bring to a picnic, accompanying them with the traditional Easter Cheese Bread or the Colomba Danubio with Nutella.

If you’re looking for more recipes for your perfect Easter, check out these:

Difficulty: Easy
Cost: Medium
Preparation time: 20 Minutes
Portions: 9
Cooking methods: Oven
Cuisine: Italian
Seasonality: Easter

569.24 Kcal

calories per serving

Info Close

Energy 569.24 (Kcal)
Carbohydrates 35.24 (g) of which sugars 1.16 (g)
Proteins 21.57 (g)
Fat 38.22 (g) of which saturated 9.62 (g)of which unsaturated 26.42 (g)
Fibers 2.54 (g)
Sodium 770.20 (mg)

Indicative values for a portion of 160 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

2 rolls puff pastry
6 hard-boiled eggs
14 oz spinach (frozen or fresh, as you prefer)
1 cup ricotta
1 oz Parmesan
to taste salt
to taste egg (for brushing the surface)
to taste nutmeg

How to make Mini Puff Pasqualina Pies

Start by boiling the eggs: bring water to a boil. Cook for 8 minutes, then drain and cool them in cold water before peeling.
Cook the spinach in salted boiling water for the time indicated on the package, then drain, squeeze, and pass them through the Mini Pinner, then add ricotta, grated Parmesan, salt, and nutmeg.
Then mix everything, obtaining a well-homogenized mixture.
Unroll the first sheet of puff pastry and cut it into 6 equal rectangles, approximately 4.5×4.7 inches.
Place a tablespoon of the prepared mixture in the center and place a hard-boiled egg on top.
Add another tablespoon of the spinach mixture on top of the hard-boiled egg.
Cover with another rectangle of puff pastry and press well all around the edges to seal them.
Brush all the mini puff Pasqualina pies with beaten egg and bake in the oven at 375°F for about 20 minutes or until golden brown.