Savory Easter Pie Italian Style
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,361 cal. | (208 %) | ||
| Protein | 164 g | (167 %) | ||
| Fat | 340 g | (293 %) | ||
| Carbohydrates | 164 g | (109 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19.2 g | (64 %) |
| Vitamin A | 10 mg | (1,250 %) | ||
| Vitamin D | 17.3 μg | (87 %) | ||
| Vitamin E | 32.5 mg | (271 %) | ||
| Vitamin K | 3,134.6 μg | (5,224 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 5 mg | (455 %) | ||
| Niacin | 49.9 mg | (416 %) | ||
| Vitamin B₆ | 2.5 mg | (179 %) | ||
| Folate | 1,582 μg | (527 %) | ||
| Pantothenic acid | 11.2 mg | (187 %) | ||
| Biotin | 185.2 μg | (412 %) | ||
| Vitamin B₁₂ | 13.8 μg | (460 %) | ||
| Vitamin C | 405 mg | (426 %) | ||
| Potassium | 6,335 mg | (158 %) | ||
| Calcium | 3,143 mg | (314 %) | ||
| Magnesium | 693 mg | (231 %) | ||
| Iron | 38.5 mg | (257 %) | ||
| Iodine | 310 μg | (155 %) | ||
| Zinc | 18.8 mg | (235 %) | ||
| Saturated fatty acids | 177.7 g | |||
| Uric acid | 555 mg | |||
| Cholesterol | 2,719 mg | |||
| Complete sugar | 34 g |
Ingredients
Preparation steps
Thaw the puff pastry dough.
Trim the spinach, rinse and blanch in boiling salted water, drain, and then squeez out the excess water from the spinach. Chop the cooled spinach finely and mix in a bowl with salt, nutmeg and 2 tablespoons olive oil.
For the filling, mix the eggs with the ricotta and Parmesan. Add in the spinach mixture and stir.
Peel the hardboiled eggs.
Divide the puff pastry dough in half and roll each half thinly on a floured work surface slightly larger than the size of springform pan. Line one portion of the rolled dough into the buttered springform pan (it should hang over the edge) and sprinkle with 2 tablespoons oil.
Pour the filling into the pan lined with the dough. Form 6 wells into the filling using a spoon, place 1 hardboiled egg in each well and smoothen the top with the filling. The eggs should be completely enveloped by the filling.
Brush the second portion of the rolled dough with 2 tablespoons oil, place over the top of springform pan and join with the overlapping dough and press inwards. Cut out the extra dough and keep aside for decoration.
Prick the dough several times with a needle, brush with egg yolk and bake in a preheated oven at 160°C (fan: 140°C, gas mark 2) (approximately 320°F) until golden brown, for about 60 minutes. Allow to cool slightly, then cut into pieces and serve lukewarm.
