Egg and Spinach Pie for Easter

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Egg and Spinach Pie for Easter
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Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
4002
calories
Calories

Nutritional values

1 springform pan contains
(Percentage of daily recommendation)
Calorie4,002 cal.(191 %)
Protein161 g(164 %)
Fat306 g(264 %)
Carbohydrates150 g(100 %)
Sugar added0 g(0 %)
Roughage22.2 g(74 %)
Vitamin A11.2 mg(1,400 %)
Vitamin D15.3 μg(77 %)
Vitamin E33.4 mg(278 %)
Vitamin K3,889.1 μg(6,482 %)
Vitamin B₁1.7 mg(170 %)
Vitamin B₂5.2 mg(473 %)
Niacin50.2 mg(418 %)
Vitamin B₆2.9 mg(207 %)
Folate1,822 μg(607 %)
Pantothenic acid10.8 mg(180 %)
Biotin185.1 μg(411 %)
Vitamin B₁₂12.8 μg(427 %)
Vitamin C506 mg(533 %)
Potassium7,324 mg(183 %)
Calcium3,342 mg(334 %)
Magnesium806 mg(269 %)
Iron44.2 mg(295 %)
Iodine326 μg(163 %)
Zinc19.3 mg(241 %)
Saturated fatty acids157.8 g
Uric acid659 mg
Cholesterol2,425 mg
Complete sugar34 g

Ingredients

for
1
Ingredients
400 grams Puff pastry dough (frozen)
1 kilogram Spinach
salt
Nutmeg
5 Tbsps olive oil
2 eggs
500 grams Ricotta cheese
70 grams grated Parmesan
6 hardboiled eggs
How healthy are the main ingredients?
SpinachRicotta cheeseParmesanolive oilsaltNutmeg

Preparation steps

1.

Thaw the shortcrust pastry dough. 

Rinse and trim the spinach, and blanch in boiling salted water. Rinse the blanched spinach with cold water, drain, squeeze out the excess water from soinach, and chop finely. Mix the chopped spinach in a bowl with salt, nutmeg and 3 tablespoons olive oil.

Mix 2 eggs with ricotta and 40 grams (approximately 1 ounce) Parmesan. Mix with the spinach mix ture and season with salt and pepper.

Peel the hardboiled eggs.

2.

Divide the shortcrust pastry dough into two portions. Roll out each portion on a floured work surface, one portion slightly larger than the springform pan. Line the larger portion into the greased springform pan (it should extend over the edge).

3.

Pour the spinach filling into the mold lined with dough. Put in the peeled hardboiled eggs and sprinkle with the remaining Parmesan.

Brush the remaining rolled out dough with the remaining oil. Place it over the top of springform pan, roll the overhanging dough inwards and press into place (if it is too much dough, cut it out and set aside to be used for decoration). Prick the dough with a needle several times.

4.

Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) until golden brown, about 60 minutes. Remove the pie from the oven and serve.