Savory Easter Pie Italian Style

0
Average: 0 (0 votes)
(0 votes)
Savory Easter Pie Italian Style
share Share
print
bookmark_border Copy URL
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
4361
calories
Calories

Nutritional values

1 springform pan contains
(Percentage of daily recommendation)
Calorie4,361 cal.(208 %)
Protein164 g(167 %)
Fat340 g(293 %)
Carbohydrates164 g(109 %)
Sugar added0 g(0 %)
Roughage19.2 g(64 %)
Vitamin A10 mg(1,250 %)
Vitamin D17.3 μg(87 %)
Vitamin E32.5 mg(271 %)
Vitamin K3,134.6 μg(5,224 %)
Vitamin B₁1.6 mg(160 %)
Vitamin B₂5 mg(455 %)
Niacin49.9 mg(416 %)
Vitamin B₆2.5 mg(179 %)
Folate1,582 μg(527 %)
Pantothenic acid11.2 mg(187 %)
Biotin185.2 μg(412 %)
Vitamin B₁₂13.8 μg(460 %)
Vitamin C405 mg(426 %)
Potassium6,335 mg(158 %)
Calcium3,143 mg(314 %)
Magnesium693 mg(231 %)
Iron38.5 mg(257 %)
Iodine310 μg(155 %)
Zinc18.8 mg(235 %)
Saturated fatty acids177.7 g
Uric acid555 mg
Cholesterol2,719 mg
Complete sugar34 g

Ingredients

for
1
Ingredients
450 grams Puff pastry dough (frozen)
800 grams fresh Spinach
salt
freshly grated Nutmeg
2 Tbsps olive oil
3 eggs
500 grams Ricotta cheese
70 grams Parmesan (freshly grated)
6 hardboiled eggs
butter (for greasing the pan)
olive oil (for brushing)
How healthy are the main ingredients?
SpinachRicotta cheeseParmesanolive oilsaltNutmeg

Preparation steps

1.

Thaw the puff pastry dough.

2.

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.

3.

For the filling, mix the eggs with the ricotta and Parmesan. Add in the spinach mixture and stir.

Peel the hardboiled eggs.

4.

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.

5.

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.

6.

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.