Easter Spinach, Ricotta and Egg Pie

 

 

Easter Spinach, Ricotta and Egg Pie
Recipe Type: Main
Cuisine: Italian
Author: Vanessa
Often, if in a hurry, I will make a version of this pie using filo pastry. But every once in a while I will have the inclination and the time (and the whole it’s nearly Easter occasion) to make it – pastry and all. It is SO easy. Make the pastry in a Kitchen Aid with a dough hook and while it rests you can make the filling. Throw it all together and into the oven – simple! It is easy to take away with you too – and great to eat cold or warm…………….Yummy!
Ingredients
  • Pastry
  • 450g plain flour
  • salt
  • 50ml extra virgin olive oil
  • 1/2 cup warm water
  • Filling
  • 2 large bunches of silverbeet (around 1 kilo)
  • olive oil
  • 1 leek, chopped
  • 2 cloves garlic crushed
  • salt and pepper
  • 1/2 bunch parsley finely chopped
  • 7 eggs
  • 100g parmesan cheese
  • marjoram or thyme
  • 300g ricotta cheese
Instructions
  1. Place the flour and salt into a stand mixer bowl with a dough hook attached
  2. Add the olive oil and start the mixer
  3. Slowly stream in the warm water until you get a smooth soft dough.
  4. Allow the mixer to knead the dough for 5 minutes
  5. Divide the dough into 6 balls, cover with a damp teatowel and set aside whilst you make the filling[br]
  6. Wash and try the silverbeets making sure there is no grit
  7. Roll the leaves up and slice into strips
  8. Heat the oil in a large wok or frypan and add the leek and garlic.
  9. Cook on a low heat until soft and translucent
  10. Add the silver beets to the pan and slowly fold over and over to ensure all the silver beet is cooked down – around 3-4 minutes. Add parsley and season
  11. Drain the silverbeet mixture and transfer to a large bowl – cool a little
  12. Beat 2 eggs with salt and pepper. Pour over the silverbeats
  13. Add the ricotta, the parmesan cheese and the marjoram or thyme leaves
Assemble the Pie
  1. Heat the oven to 180C
  2. Use cooking spray to lightly grease a round 28-30cm spring form cake tin.
  3. Dust your bench with flour and roll out 1 piece of dough until it is very thin.
  4. Carefully drape into the cake pan – allow it to hang over then edges
  5. Use the cooking spray or brush with olive oil to gently oil the surface
  6. Roll out another layer of pastry and place over the first
  7. Again oil this layer of pastry
  8. Roll out a third ball and place it on top.
  9. Heave in the spinach mixture and flatten into the pastry case
  10. Make 5 dips with the back of a spoon. Carefully break an egg into each little well and season with s and p
  11. Roll out another thin sheet of dough and drape over the pie.
  12. Brush with oil and continue to use up the balls of dough.
  13. At the last layer pinch all the edges together and fold them over the top edge to seal the pie.
  14. Prick gently all over with a fork and brush with more olive oil.
  15. Bake in the oven for 1 hour.

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