Egg and Spinach Pie for Easter
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,002 cal. | (191 %) | ||
| Protein | 161 g | (164 %) | ||
| Fat | 306 g | (264 %) | ||
| Carbohydrates | 150 g | (100 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 22.2 g | (74 %) |
| Vitamin A | 11.2 mg | (1,400 %) | ||
| Vitamin D | 15.3 μg | (77 %) | ||
| Vitamin E | 33.4 mg | (278 %) | ||
| Vitamin K | 3,889.1 μg | (6,482 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 5.2 mg | (473 %) | ||
| Niacin | 50.2 mg | (418 %) | ||
| Vitamin B₆ | 2.9 mg | (207 %) | ||
| Folate | 1,822 μg | (607 %) | ||
| Pantothenic acid | 10.8 mg | (180 %) | ||
| Biotin | 185.1 μg | (411 %) | ||
| Vitamin B₁₂ | 12.8 μg | (427 %) | ||
| Vitamin C | 506 mg | (533 %) | ||
| Potassium | 7,324 mg | (183 %) | ||
| Calcium | 3,342 mg | (334 %) | ||
| Magnesium | 806 mg | (269 %) | ||
| Iron | 44.2 mg | (295 %) | ||
| Iodine | 326 μg | (163 %) | ||
| Zinc | 19.3 mg | (241 %) | ||
| Saturated fatty acids | 157.8 g | |||
| Uric acid | 659 mg | |||
| Cholesterol | 2,425 mg | |||
| Complete sugar | 34 g |
Ingredients
- 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
Preparation steps
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.
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).
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.
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.
