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!

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.