Easter Spinach Pie

Isabella

This Easter spinach pie is a stunning vegetarian centerpiece featuring golden, flaky puff pastry wrapped around a creamy spinach, ricotta, and cheese filling with perfectly cooked eggs hidden inside. Balanced with fresh spring greens, herbs, and bright lemon, it’s an elegant yet approachable dish perfect for Easter brunch or lunch.

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Prep Time 30

Cook Time 40

Total Time 1 10

Servings: 8 slices

Course: Brunch, LUNCH, Main Course

Cuisine: Italian, Mediterranean

Ingredients Method Notes

Ingredients

For the Spinach Torta Pie Filling & Crust
25 g 1oz butter, for greasing the pie dish
2 tablespoons plain flour for dusting
5 free-range eggs plus 1 additional egg (beaten) for glazing
200 g 7oz fresh spinach, washed
110 g 4oz dandelion leaves or rocket (arugula)
2 tablespoons extra-virgin olive oil
1 small onion finely chopped
500 g 1lb 2oz ricotta cheese, well drained
50 g 2oz Parmesan (or vegetarian hard cheese), finely grated
110 g 4oz provolone (or vegetarian alternative), cut into small cubes
Salt and freshly ground black pepper to taste
500 g 1lb 2oz ready-made puff pastry, thawed if frozen
For the Spring Salad
300 g 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
110 g 4oz pecorino (or vegetarian alternative), shaved

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.

Notes

Always squeeze excess water thoroughly from greens to prevent a soggy filling. Use full-fat ricotta for best texture. Let the pie rest at least 20 minutes before slicing for clean cuts. Add fresh herbs like parsley or dill for variation. If pastry browns too quickly, cover loosely with foil.