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Italian Easter pie
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Prep Time:
60 minutes
Cook Time:
60 minutes
Total Time:
120 minutes
Indulge in a savory Easter pie to balance out the sweet treats.
Ingredients:
  • 2 bunches English spinach, leaves picked, washed
  • 600g (2 1/2 cups) fresh, firm ricotta
  • 3 eggs
  • 0.63 gm ground nutmeg
  • 200g soft Italian-style salami, (see note) cut into 5mm pieces
  • 175g provolone, (see note) cut into 5mm pieces
  • 150g pecorino,(see note) grated
  • 1 bunch flat-leaf parsley, leaves picked, chopped
  • 1 egg yolk
  • Lemon cheeks, to serve
  • 450g (3 cups) plain flour
  • 200g cold unsalted butter, chopped
  • 40.00 gm caster sugar
  • 1 lemon, zested
  • 2 eggs, lightly beaten
Instructions:
  • Blend the flour and butter in a food processor until they form coarse crumbs. Then, add sugar, zest, eggs and 1 1/2 tablespoons of iced water and process until large clumps form. Next, transfer the mixture to a lightly floured surface and knead until smooth. Shape it into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
  • To prepare the filling, remove excess water from spinach leaves. Saute spinach in a large pan over medium-high heat until wilted, covered, for about 3 minutes. Drain in a colander over a bowl and let it cool slightly. Squeeze out any remaining moisture using your hands and a clean tea towel. Finely chop the spinach and set aside.
  • Blend ricotta, eggs, and nutmeg in a food processor until velvety. Combine in a spacious bowl with spinach, salami, provolone, pecorino, and parsley. Season generously with pepper.
  • In a small bowl, whisk together egg yolk and 2 teaspoons water to create a rich egg wash.
  • - Preheat the oven to 200C. - Divide the pastry into two-thirds and one-third portions, setting aside the smaller piece. - Roll out the larger piece on a lightly floured surface into a 35cm round. - Line the base and side of a 24cm springform pan with the rolled-out pastry, pressing it gently into the edges. - Fill the pastry-lined pan with the ricotta mixture and smooth the top. - Brush the rim of the pastry with egg wash.
  • Roll out the remaining pastry on a floured surface to a 5mm-thick, 22.5cm round. Place it over the filling, trim the edges, and seal by crimping with a fork or your fingers. Brush the pastry with the remaining egg wash. Make four small slits on top with a sharp knife. Bake for 15 minutes, then reduce the oven to 180C and bake for an additional 35 minutes until the pastry is golden. Allow to cool for at least 15 minutes before slicing.
  • Enjoy the Easter pie warm or at room temperature accompanied by lemon cheeks.

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