Italian Easter Pie
Celebrate tradition with this authentic Italian Easter Pie, a savory masterpiece that embodies the spirit of spring festivities. Encased in a buttery, flaky crust, this hearty dish features layers of creamy ricotta, grated Parmesan, fresh spinach, and a hint of nutmeg, complemented by the surprise of whole baked eggs nestled within the filling. Perfectly golden and packed with rich, comforting flavors, this pie is as stunning on the table as it is delicious. Whether served warm or at room temperature, it’s an impressive centerpiece for your Easter brunch or holiday spread. Discover the charm of Italian comfort food with this timeless recipe, perfect for sharing with loved ones.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Unsalted butter
- 1 teaspoon Salt
- 6 tablespoons Cold water
- 2 cups Ricotta cheese
- 1 cup Grated Parmesan cheese
- 10 ounces Spinach (fresh or frozen)
- 8 large Eggs
- 0.25 teaspoon Nutmeg
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
In a large bowl, combine the all-purpose flour and salt. Add cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, mixing until the dough just comes together. Divide into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
If using fresh spinach, wilt it in a skillet with olive oil over medium heat. If using frozen spinach, thaw and squeeze out all excess moisture. Chop the spinach finely and set aside.
In a mixing bowl, combine ricotta cheese, grated Parmesan, chopped spinach, one egg, nutmeg, black pepper, and a pinch of salt. Mix until well blended.
Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish or springform pan.
Roll out one dough disc on a floured surface to fit the bottom and sides of the pie dish. Carefully place it into the dish, letting the edges hang over.
Spread half of the ricotta-spinach mixture in an even layer on the crust.
Create four small wells in the filling and crack an egg into each well (this will create whole eggs within the pie when baked). Cover carefully with the remaining ricotta-spinach mixture.
Roll out the second dough disc and place it on top of the filling. Trim and crimp the edges to seal. Cut a few small slits in the top to allow steam to escape.
Brush the top crust with a beaten egg for a golden finish.
Bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is set. Let the pie cool slightly before serving.
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 567 mg | 25% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 0.7 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 315 mg | 24% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 381 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
