Easter pie

This Easter pie is a very substantial savoury dish of the Easter period, and a specialty of Ligurian cuisine. Made with a filling of ricotta and swiss chard, this pie, made with sheets of pasta, is characterised by the inclusion of eggs to create a very attractive visual effect in every slice, as well as being very tasty. You can replace the swiss chard with spinach, if you prefer. Easter pie is perfect for the Easter Monday picnic and you can also enjoy it cold for up to a few days, so it’s suitable for making in advance! Easter pie is popular with both adults and children – success is guaranteed for all ages! It’s both visually impressive and quite simple to make, just follow the recipe and photo gallery, remember to adopt all our tips, and you too will have the perfect Easter pie to eat with friends!

Ingredients

  • plain flour 500 grams
  • lard 80 grams
  • eggs 5 units
  • water As needed
  • ricotta cheese 400 grams
  • chard 500 grams Pre-boiled
  • Parmesan 30 grams
  • salt As needed
  • pepper As needed
  • oil 2 tablespoons of olive oil
  • shallots Half a shallot

Fai la spesa dal nostro shop online

Maritati di grano

Maritati di grano

Mustaccere glassate

Mustaccere glassate

1 kg pack Spelt Apulian Frisa Bread

1 kg pack Spelt Apulian Frisa Bread

Sun-dried tomatoes stuffed with Mediterranean tuna fish

Sun-dried tomatoes stuffed with Mediterranean tuna fish

Information
60 minutes Total time
60 minutes Active time
Serves 8 persons
Social share
Would you like to share this recipe with your friends? Have you tried it? Write us!
Pin it!

Preparation

Prepare the dough by kneading the flour with an egg, a pinch of salt, lard and enough water to make a firm dough. Blanch the chard in boiling water, drain and toss in a frying pan for a few minutes with the oil and chopped shallots. Prepare the filling by mixing the ricotta with the Parmesan cheese, salt and pepper. Roll out the dough into 6 thin layers, coat the bottom of a circular baking tin with the first 3 layers. Separate each one with a brushing of olive oil. Add a layer of chard, squeezed dry of any moisture and chopped coarsely, and a second layer with the ricotta filling. Add 4 shelled eggs on top of the cheese after having made 4 depressions with a spoon. Cover with the remaining 3 sheets of pastry dough, tucking into the inside any leftover pastry. Bake the pie for one hour at 180°C.

Tips
A suitable wine to match with this Easter pie would be a soft, dry white such as a Vermentino. As we noted in the introduction, this savoury pie can be made prepared in advance because it is very good eaten cold, so by all means make it the day before.
Trivia
This Easter pie is a typical Ligurian dish, made in this part of Italy during the Easter period and containing typical spring ingredients such as swiss chard, onions, herbs, and marjoram as well as artichokes, which may be used as alternatives to the ingredients used in our recipe.

Step by step

**Click on the photos to access full step by step!

Comments