The Easter Pie is perfect to prepare for Easter lunch or for an Easter Monday picnic. This tasty and scenic savory pie stands out for its layers of puff pastry or shortcrust pastry, filled with chard or spinach, ricotta and the inevitable whole eggs, symbol of rebirth. Ideal to serve as an appetizer or main course, it’s a recipe that everyone loves for its simplicity and genuine flavor. Preparing it at home is easier than you think, and it’s perfect to enrich the Easter table with a rustic and traditional touch. Discover how to make this Easter savory pie, following the recipe step by step.
If you’re looking for more ideas to bring to the table at Easter, take a look here:
- Difficulty: Easy
- Rest time: 20 Minutes
- Preparation time: 40 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, Spring
Ingredients
- 3 1/4 cups all-purpose flour
- 2/3 cup water
- 2/3 cup sunflower oil
- 1 1/4 tsp salt
- 1 1/2 tsp instant yeast for savory preparations
- 9 1/2 oz cow ricotta
- 1 1/3 lbs frozen spinach (boiled and wrung out will become 10 1/2 – 12 1/3 oz)
- 4 eggs
- 1 3/4 oz grated Grana Padano
- to taste nutmeg
- to taste pepper
- 2 pinches salt
Tools
- Stand Mixer
Steps
Boil the frozen spinach in salted boiling water, cook them for 10 minutes, drain and let them cool. Once cooled, squeeze them well with your hands and chop into pieces.
Meanwhile, prepare the shortcrust pastry: in a bowl or mixer, pour the sifted flour, water, oil, and salt. Mix carefully to combine the ingredients well, add the instant yeast for savory preparations last and knead until you get a compact and elastic dough.
Cover the dough and focus on the filling.
Pour the chopped spinach, ricotta, grated Grana Padano, two pinches of salt, an egg, nutmeg, and pepper to taste into a bowl. Mix until you get a homogeneous mixture.
Take the dough and divide it into two parts. Roll out one half in a 9.5-inch diameter pan previously greased and floured along the edges and lined with parchment paper at the base.
Pour the mixture onto the base of the pie, level everything well and then create 3 cavities with a spoon, into which you will pour an egg each.
Cover everything with the remaining pastry, fold the edges well.
Bake in a preheated oven on the middle rack for about 45/50 minutes.
Let it cool for about twenty minutes before serving your Easter Pie! Happy Easter and enjoy your meal!
Storage
The Easter Pie keeps well covered in the refrigerator for 3 days.
You can freeze it once cooked and completely cooled. Then thaw it in the refrigerator and reheat it in the oven.
