Easter spinach pie is the kind of centerpiece that instantly elevates your holiday table — golden, flaky pastry wrapped around a rich, creamy spinach and cheese filling with perfectly cooked eggs tucked inside. If you’re searching for a vegetarian Easter dish that feels both traditional and impressive, this Easter spinach pie delivers elegance without complexity.
With layers of tender greens, creamy ricotta, sharp Parmesan, and buttery puff pastry, this recipe balances freshness and indulgence beautifully. Served warm or at room temperature alongside a bright spring salad, it captures everything we love about Easter cooking: renewal, flavor, and gathering around something truly special.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Perfect for Easter Brunch or Lunch – A beautiful vegetarian centerpiece that feels festive and refined.
- Golden, Flaky Puff Pastry – Crisp on the outside, soft and creamy inside.
- Balanced Spring Flavors – Earthy spinach, peppery rocket, fresh mint, and bright lemon.
- Impressive Presentation – Hidden boiled eggs create a stunning slice when cut.
- Make-Ahead Friendly – Can be baked in advance and served warm or at room temperature.
- Comforting Yet Fresh – Rich cheeses are balanced by vibrant greens and herbs.
Unlike heavier spinach pies, this version carefully removes excess moisture from the greens, ensuring a firm, sliceable filling without soggy pastry. The combination of ricotta and provolone creates creaminess while still allowing the spinach to shine.
Ingredients Needed
Here’s everything required to make this Easter spinach pie and its fresh spring salad accompaniment.
For the Spinach Torta (Pie Filling & Crust)
- 25g (1oz) butter, for greasing the pie dish
- 2 tablespoons plain flour, for dusting
- 5 free-range eggs, plus 1 additional egg (beaten) for glazing
- 200g (7oz) fresh spinach, washed
- 110g (4oz) dandelion leaves or rocket (arugula)
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 500g (1lb 2oz) ricotta cheese, well drained
- 50g (2oz) Parmesan (or vegetarian hard cheese), finely grated
- 110g (4oz) provolone (or vegetarian alternative), cut into small cubes
- Salt and freshly ground black pepper, to taste
- 500g (1lb 2oz) ready-made puff pastry, thawed if frozen
For the Spring Salad
- 300g (10½oz) broad beans, fresh or frozen (shelled weight)
- 5 small celery sticks, finely sliced into thin matchsticks
- A generous handful of rocket (arugula)
- 12 fresh mint leaves, roughly torn
- 4 tablespoons extra-virgin olive oil, plus extra for drizzling
- Juice of 1 small lemon
- 110g (4oz) pecorino (or vegetarian alternative), shaved
How to Make Easter Spinach Pie
1. Preheat and Prepare
Preheat your oven to 200°C (180°C fan) / Gas 6. A properly heated oven ensures the puff pastry rises quickly and evenly.
Grease a 28cm (11-inch) deep round pie dish with butter, then lightly dust with flour. This prevents sticking and helps the crust release cleanly.
2. Hard-Boil the Eggs
Bring a saucepan of water to a boil. Carefully lower five eggs into the water and boil for 10 minutes.
Immediately transfer them to cold water to stop the cooking process. Once cool, peel and slice each egg in half lengthwise. Set aside.
These eggs will create the traditional decorative center when sliced — a hallmark of Easter pies.
3. Wilt the Greens
Wash the spinach and dandelion leaves thoroughly.
Place a large pan over medium heat. Add the greens (no need for extra water) and cover with a lid. Steam for 4–5 minutes until fully wilted.
Drain well. Once cool enough to handle, squeeze out as much excess liquid as possible — this step is crucial to avoid a watery filling. Roughly chop and transfer to a mixing bowl.
4. Sauté the Onion
Heat olive oil in a frying pan over medium heat. Add the chopped onion and cook gently for several minutes until soft and translucent.
Avoid browning; you want sweetness, not caramelization. Let cool slightly before adding to the greens.
5. Prepare the Filling
Combine the sautéed onion with the spinach mixture.
Add ricotta and grated Parmesan, mixing until smooth and evenly incorporated.
Fold in the cubed provolone. Season generously with salt and freshly ground black pepper.
The filling should be creamy yet thick enough to hold its shape.
6. Line the Pie Dish
Roll out half of the puff pastry to about 0.5cm (¼-inch) thickness.
Carefully line the prepared pie dish, pressing gently into the base and sides. Leave a slight overhang for sealing.
7. Layer the Filling and Eggs
Spoon half of the spinach mixture into the pastry shell, smoothing evenly.
Arrange the boiled egg halves, yolk-side down, spaced evenly across the surface.
Cover with the remaining spinach mixture, gently pressing to create a smooth top.
8. Seal the Pie
Brush the pastry edges with beaten egg.
Roll out the remaining puff pastry and place it over the filling. Press the edges firmly to seal, trimming excess pastry.
Crimp decoratively with your fingers or a fork.
Cut a small cross in the center to allow steam to escape.
Brush the entire surface with beaten egg for a glossy finish.
9. Bake
Bake for 35–40 minutes, or until the pastry is puffed, golden brown, and crisp.
The top should feel firm and evenly colored.
Remove from the oven and allow to cool slightly before slicing.
10. Prepare the Spring Salad
Boil broad beans for 1 minute, then drain and cool under cold water.
In a large bowl, combine celery, rocket, mint, and cooled broad beans.
Whisk olive oil and lemon juice until slightly thickened. Pour over the salad and toss gently.
Serve alongside slices of the pie, finished with shaved pecorino and a drizzle of olive oil.
Serving and Storage Tips
Serving Suggestions
- Serve warm or at room temperature.
- Garnish with extra mint or microgreens for elegance.
- Pair with crisp white wine for a sophisticated touch.
- Slice cleanly using a sharp serrated knife.
Storage
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in a 170°C (340°F) oven for 10–15 minutes to restore crispness.
- Can be frozen (without salad) for up to 1 month.
Helpful Notes
- Always squeeze excess water from greens thoroughly.
- Use full-fat ricotta for best texture.
- Let pie rest at least 20 minutes before slicing.
- Add fresh herbs like parsley or dill for variation.
- If pastry browns too quickly, cover loosely with foil.
Conclusion
This Easter spinach pie is the perfect marriage of tradition and fresh spring flavor. With its flaky puff pastry, creamy ricotta filling, and beautifully hidden eggs, it’s a dish that feels both celebratory and comforting.
Whether you’re hosting Easter brunch or preparing a special vegetarian main course, this recipe guarantees elegance without stress. The make-ahead flexibility and stunning presentation make it a reliable holiday favorite.
If you tried this Easter spinach pie, please leave a comment and star rating below — your feedback helps others recreate this dish successfully.
Did you add extra herbs or swap cheeses? Let us know your twist! And don’t forget to share this recipe on Pinterest or Facebook to inspire others this Easter season.
Frequently Asked Questions (FAQ)
What is an Easter pie?
An Easter pie is a traditional savory or sweet pie prepared to celebrate Easter. Many versions, especially Italian ones, include eggs, cheeses, and seasonal ingredients symbolizing renewal and spring.
Why is it called Easter pie?
It’s called Easter pie because it is traditionally made and served during Easter celebrations. The inclusion of whole eggs inside the pie often symbolizes rebirth and new beginnings.
What’s a good pie for Easter?
Savory pies like Italian Easter pie, spinach torta, or ricotta and egg pies are popular. Sweet options include ricotta pie or fruit pies made with spring berries.
Is Easter pie eaten hot or cold?
Most Easter pies can be served warm, at room temperature, or even chilled. Spinach-based versions are often best slightly warm or at room temperature for optimal flavor and texture.
Easter Spinach Pie
Ingredients
Method
- Preheat oven to 200°C (180°C fan). Grease a 28cm pie dish with butter and dust lightly with flour.
- Hard-boil 5 eggs for 10 minutes. Cool in cold water, peel, and slice in half lengthwise. Set aside.
- Wilt spinach and dandelion leaves in a covered pan over medium heat for 4–5 minutes. Drain thoroughly, squeeze out excess moisture, chop, and transfer to a bowl.
- Sauté chopped onion in olive oil over medium heat until soft and translucent. Cool slightly and mix with greens.
- Add ricotta and grated Parmesan to the greens. Mix well, then fold in cubed provolone. Season with salt and black pepper.
- Roll out half the puff pastry to 0.5cm thickness and line the prepared pie dish, leaving slight overhang.
- Spoon half the filling into the pastry. Arrange egg halves yolk-side down evenly over the surface. Cover with remaining filling and smooth the top.
- Brush edges with beaten egg. Cover with remaining rolled pastry, seal and crimp edges, trim excess, and cut a small cross in the center. Brush top with beaten egg.
- Bake for 35–40 minutes until golden brown and crisp. Cool slightly before slicing.
- For the salad, boil broad beans for 1 minute, then cool under cold water. Combine with celery, rocket, and mint.
- Whisk olive oil and lemon juice, pour over salad, and toss gently. Serve alongside pie topped with shaved pecorino and a drizzle of olive oil.