Easter is getting close, so here is a great traditional classic your family lunch: Easter pie.
Let’s say that it is also the perfect solution to get children to eat vegetables without boring them. Our version does not include egg in the filling as a blending ingredient, as it is used hard boiled to be seen when slices are cut.
19.37g carbohydrates per 100g
- 510 g brisée pastry** (corresponding to almost 2 rolls of ready made gluten free Buitoni Brisée Pastry)
- 500g mixed leafy greens
- 310g ricotta cheese
- 150g baby spinach
- 130g string beans
- 100g Parmigiano Reggiano cheese, grated
- 30g pine nuts
- 20g extra virgin olive oil
- 4 hard boiled eggs
- salt and egg for brushing
**Ingredients specific for celiacs
- Blanch the greens and spinach in two non-stick frying pans with a little oil and just the water remaining after washing the vegetables. Allow the water to evaporate well or remove it before chopping the vegetables.
- Boil the string beans in salted water, drain and cut into pieces.
Place chopped greens and spinach in a bowl, add the string beans, ricotta cheese, Parmesan cheese and pine nuts; finally, season with salt.
- Roll out a thin disc of dough on a sheet of parchment paper to cover a 24cm diameter tin, leaving a few centimetres of dough around the edge. Pour in some of the filling and place the 4 peeled hard-boiled eggs in the shape of an X, staying 3-4 cm from the centre (think about how the slices will be cut so that the whole egg can be seen), cover with the remaining filling and try to lightly level everything out; then cover with a second disc then, with the help of a fork, fold the edges, seal them and pierce the surface.
- Brush with a little beaten egg.
Bake the Easter pie in a static oven preheated to 200°C for about 20 minutes until the surface is golden brown.
Version with gluten of Easter pie
Replace gluten-free brisée with standard brisée.