Savory Italian Easter Pie

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Savory Italian Easter Pie
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Health Score:
77 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
Calories:
490
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie490 cal.(23 %)
Protein19 g(19 %)
Fat26 g(22 %)
Carbohydrates44 g(29 %)
Sugar added0 g(0 %)
Roughage2.5 g(8 %)
Vitamin A0.7 mg(88 %)
Vitamin D1.5 μg(8 %)
Vitamin E5 mg(42 %)
Vitamin K197.5 μg(329 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin5.6 mg(47 %)
Vitamin B₆0.2 mg(14 %)
Folate118 μg(39 %)
Pantothenic acid1.1 mg(18 %)
Biotin16.3 μg(36 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C27 mg(28 %)
Potassium548 mg(14 %)
Calcium326 mg(33 %)
Magnesium57 mg(19 %)
Iron3.1 mg(21 %)
Iodine32 μg(16 %)
Zinc2 mg(25 %)
Saturated fatty acids10.5 g
Uric acid53 mg
Cholesterol219 mg
Complete sugar4 g

Ingredients

for
10
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)
How healthy are the main ingredients?
SpinachRicotta cheeseWhipped creamParmesanolive oilDill

Preparation steps

1.

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.

2.

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.

3.

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.

4.

Remove the pie from the oven and allow to cool, then remove the springform ring. Serve lukewarm or cold, cut into pieces.

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