Italian Savory Easter Pie/Pasqualina
Ingredients
- 2 tbsp (30 ml) Olive Oil
- 1/2 Onion
- 16 oz. (450 g) Fresh Baby Spinach
- 1 cup (250 g) Ricotta Cheese
- 2 tbsp (10 g) Grated Parmesan Cheese
- 4 large eggs
- 2 Puff Pastry Sheets 30 x 30 cm (12 x 12") square and 22 cm (8 3/4") diameter circle
- 1 egg yolk + 1 tbsp milk for egg wash
- Salt and Pepper to taste
Instructions
- Grease bottom and side of round pan (8 inch, 20 cm diameter; 3 inch, 7 cm deep) and line bottom with parchment paper. Set aside.
- Heat pan over medium heat.Add olive oil and onion. Cook until translucent.
- Then, add spinach to the pan and cook until wilted.Add salt and pepper to taste.
- Strain spinach and squeeze out moisture.Then, transfer spinach to a bowl and cut into smaller pieces with scissors.
- Add Ricotta and Parmesan cheese to bowl. Mix and set aside.
- Cover bottom and side of prepared pan with thawed puff pastry sheet. Trim the edges.Then, fill pan with half of the filling.
- Using a spoon, make 4 holes in the filling and add an egg in each one.
- Then, cover with the rest of filling. Spread evenly.
- Cover with a second puff pastry sheet. Pinch to seal the edges.
- Using a knife, make a slit in the center and brush top with egg wash.
- Bake in preheated oven at 425oF (220oC) for 30-40 minutes, until golden brown.
- Let it cool down completely.