Spinach Easter Pie is a delicious Italian appetizer, perfect for serving during Easter holidays. This pie is made with a layer of crisp pastry filled with a hearty mixture of spinach, cheese, eggs, and parsley. Its origins can be traced back to Ligurian tradition, where it was prepared specifically for Easter Sunday. Today it is widespread throughout Italy and represents a symbol of Easter. Spinach Easter Pie is a dish rich in flavor and symbolism, bringing with it the joy and delight of spring.
Clean and wash the spinach thoroughly
Put them in a pot without adding water and cook them over low heat for ten minutes
Drain them, squeeze them well, and chop them finely
Clean and chop the onion
In a pot, melt the butter, add the chopped onion and parsley, and sauté for five minutes over medium heat
Remove from the heat and pour in the beaten eggs and Parmesan
Mix everything together and let it cool completely
Place the flour in a mound, add the eggs, salt, and enough lukewarm water to knead everything and obtain a smooth dough
Divide the dough into two parts and roll it out with a floured rolling pin until you obtain two very thin disks
Grease a pie dish with oil and place a disk of dough in it, letting it extend about 1 cm beyond the edge
Pour in the spinach mixture and level it; cover with the second disk of dough and join it to the first
Prick the dough with a fork and bake in a hot oven for forty minutes until the surface is golden
Pie Pan
Pan
Bowl
Knife
Store the spinach Easter pie in the refrigerator for up to 3 days.
Spinach Easter Pie is a traditional dish of Ligurian cuisine.
Italia, Liguria
| Energy (kcal) | 117.44 |
| Carbohydrates (g) | 11.31 |
| of which Sugars (g) | 0.77 |
| Fat (g) | 5.18 |
| of which Saturates (g) | 2.57 |
| Protein (g) | 6.27 |
| Fiber (g) | 1.54 |
| Sale (g) | 0.13 |
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