Savory Italian Easter Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 490 cal. | (23 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 197.5 μg | (329 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 548 mg | (14 %) | ||
| Calcium | 326 mg | (33 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 219 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the dough
- 500 grams Pastry flour
- 1 tsp salt
- 5 Tbsps olive oil
- ¼ l cold water
- For the filling
- 500 grams Spinach
- 1 bunch Fresh herbs (such as basil, mint, thyme)
- ½ bunch Dill
- 1 onion
- 500 grams Ricotta cheese
- 100 milliliters Whipped cream
- 100 grams grated Parmesan
- 3 Tbsps cornstarch
- salt (and)
- freshly ground peppers
- 8 small eggs
- vegetable oil (for the baking dish)
Preparation steps
For the dough, put all the ingredients in a bowl and knead until smooth. Shape into 10 balls, cover with a damp cloth and let rest.
Rinse the spinach and herbs, shake dry and chop everything finely. Peel the onion and also chop very fine. Mix the ricotta with the milk and cornstarch. Stir the herbs, onion and 80 grams (approximately 3 ounces) parmesan together and season with salt and pepper.
Grease the springform pan (about 40 cm diameter) (approximately 16 inches) with oil. Roll out one ball of dough and line the pan with it. Brush with a thin coating of oil. Roll out another 5 balls and layer each on top of the other, brushing with oil each time.
Pour in the ricotta mixture and smooth. Using a spoon, make 8 wells in the ricotta. Crack the eggs and slide into the wells. Sprinkle the surface with the remaining Parmesan cheese, lightly season with salt and pepper and top with the remaining dough (following the same procedure as for the bottom layers).
Prick the top dough sheet with a toothpick, avoiding the locations where eggs are below. Bake in a preheated oven at 200°C (approximately 400°F) for 60-80 minutes. If the dough is browning too quickly, cover with aluminum foil and continue to bake.
Remove the pie from the oven and allow to cool, then remove the springform ring. Serve lukewarm or cold, cut into pieces.
