1 hour
Easter Spinach & Ricotta Pie
Serves: 6 PeopleThis savoury Easter Spinach Pie is packed with fresh greens, creamy ricotta, and St. Ewe Rich Yolk eggs for a beautifully golden filling. Wrapped in flaky puff pastry, it’s a delicious centrepiece for your Easter table, perfect for sharing with family and friends.
Instructions
- - Step 1Prep the Basics – Preheat oven to 200C/180C Fan/Gas 6. Grease a 28cm/11in pie dish with butter and dust with flour.
- - Step 2Cook the Eggs & Greens – Boil 5 of your St. Ewe Rich Yolk eggs for 10 minutes, cool in water, then peel and halve lengthways. Steam spinach for 4-5 minutes, drain, squeeze out excess water, and chop.
- - Step 3Make the Filling – Sauté onion in olive oil until soft, then mix with the chopped greens, ricotta, parmesan, and provolone. Season with salt and pepper.
- - Step 4Assemble the Pie – Roll out half the puff pastry, line the pie dish, and fill with half the spinach mixture. Arrange the boiled eggs yolk-down, then add the remaining filling.
- - Step 5Seal & Prepare for Baking – Beat your 1 remaining Rich Yolk egg and brush the edges, roll out the remaining puff pastry, place it on top, and seal the edges. Cut a small cross in the centre for steam to escape and brush with egg wash.
- - Step 6Bake to Perfection – Bake for 35-40 minutes until golden brown. Let cool before slicing.
- - Step 7Serve – Serve a slice of pie with a salad of your choice, drizzle with extra virgin olive oil, and enjoy!
Ingredients
- 6 Rich Yolk Egg
- 25 grams Unsalted Butter
- 2 Tbsp. Plain Flour
- 200 grams Spinach
- 110 grams Rocket
- 2 Tbsp. Extra Virgin Olive Oil
- 1 White Onion Finely Chopped
- 500 grams Ricotta
- 100 grams Parmesan Grated
- 500 grams Puff Pastry
- pinch Salt
- pinch Black Pepper
