The Homemade Easter Pie represents the quintessential savory rustic pie that accompanies Easter breakfast. However, I prefer to eat it on Easter Monday because it’s really handy to carry in the picnic basket for a classic outdoor picnic… even at room temperature, it doesn’t lose its goodness. It’s a recipe accessible even to less experienced cooks, especially if you use ready-to-cook frozen spinach. In the end, just mix all the ingredients for an easy and excellent result. If you want, you can also increase the eggs to 6, as the 9.5-inch baking pan can contain them just fine.

If you like rustic pies in general, then don’t miss the upcoming recipes:

Difficulty: Very Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 6/8 servings
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: Easter, Spring

Ingredients

2 rolls Puff Pastry
2.2 lbs Cleaned Fresh Spinach / 21 oz frozen spinach
4 Eggs
3.5 oz Grated Pecorino Romano
10.6 oz Sheep Ricotta
to taste Salt and pepper

Tools

1 Baking Pan 9.5 inches
Parchment Paper
Colander
Bowl
1 Knife
1 Scissors

How to prepare the Homemade Easter Pie

First of all, organize your workspace with all the ingredients, already measured, to have everything at hand. After boiling the spinach for no more than 10 minutes, drain and let them cool.
Pour the ricotta into a large bowl, add the previously chopped spinach, and mix.
Add salt, pepper, and grated Pecorino Romano, and continue to mix all the ingredients. Many put a whole egg inside the mixture, but I don’t, as I believe those added later are sufficient.
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Remove the wrapping from the two puff pastry rolls, place one directly in the baking pan with its parchment paper, and use scissors to cut off the excess.
Prick it with the tines of a fork, place the prepared mixture inside, and level it well.
Remove the excess pastry with the help of a small but sharp knife. Divide the filling into quarters and create a sort of hollow in each section. At this point, break each egg one by one and place them in each hollow.
Cover with the second pastry disc, remove the excess that sticks out, and seal first with your fingers and then with a fork to prevent the filling from leaking out during baking.
Knead the remaining puff pastry, roll it out with a rolling pin, and use a flower-shaped or preferred-shaped cutter to create decorations for the pie.
Brush the entire surface with a beaten egg, add the decorations, and brush them with egg as well.
Bake in a preheated oven at 356°F (static mode) and let it cook for about 50 minutes to 1 hour, or until golden brown. Once cooked, remove it from the pan and let it cool slightly on a cooling rack.
Serve your Homemade Easter Pie, slightly cooled or at room temperature it will be delicious.