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👩🍳 Instructions:
1. Make the dough (or skip if using pastry):
Combine flour and salt in a bowl.
Add olive oil and water gradually, mixing until a soft dough forms.
Knead a few minutes until smooth. Wrap and let rest for 30 mins.
2. Cook the spinach:
Sauté garlic in olive oil, add chopped spinach, cook until wilted. Let cool.
Squeeze out any excess liquid, then chop finely.
3. Make the filling:
In a large bowl, mix ricotta, sautéed spinach, Parmesan, beaten eggs, salt, pepper, and a pinch of nutmeg. Taste and adjust seasoning.
4. Roll out the dough:
Divide dough in half. Roll one piece into a thin round and place in a greased 9-inch (23 cm) springform pan or pie dish, letting the edges overhang.
5. Assemble with egg magic:
Spoon in the ricotta-spinach filling and smooth the top.
Use a spoon to make 3–4 little wells in the filling. Crack a whole egg into each well (don’t stir!). Optional: sprinkle a bit of salt over each.
6. Top it off:
Roll out the second piece of dough, cover the filling, and seal the edges.
Trim and crimp, then brush with olive oil or egg wash.
Pierce the top with a few small holes for steam to escape.
7. Bake:
Bake at 375°F (190°C) for 45–55 mins, until golden and set.
Let cool slightly before slicing to reveal those beautiful baked-in eggs.
🥚 Serve it:
Warm, at room temp, or even cold — it’s a star at Easter brunch or as part of an antipasto spread.
Want a shortcut version with store-bought puff pastry? Or a more rustic, traditional many-layered dough? I can give you those too. Or… feeling extra festive and want to go full Italian Easter menu? Let’s plan it!
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