Easter Pie Recipe

The shortcrust pastry. Pour the flour, salt, egg yolk, and butter cut into pieces into the bowl of your mixer. Equip it with the dough hook. Preheat the oven to 180°C. Run your mixer on speed 2. Add the water in three, or even four times, waiting a few seconds between each addition. A ball of dough will form. When it is ready, wrap it in plastic wrap and refrigerate for at least half an hour. While

In the meantime, beat 3 eggs with the ricotta. Add the breadcrumbs and the liquid cream. Continue to beat. Season with salt and pepper. Incorporate the finely chopped spinach. Mix and set aside.

Take a pie dish or a slightly high-edged mold. Lightly butter it. Divide your dough into 2/3 and 1/3. Roll out the 2/3 of the dough to form the bottom crust and place it in the bottom of the pie dish, making sure it goes up the sides. Prick the bottom of the dough with a fork.

Fill the pie crust with half of the spinach and ricotta mixture. Make 4 wells in the spinach and ricotta mixture and place a hard-boiled egg (you can also crack a raw egg) in each indentation. Cover with the remaining spinach, taking care not to break the eggs if they are raw.

Place the second layer of dough on top, sealing the edges well, and make a hole in the center to allow steam to escape. Brush with egg yolk. Bake for about 50 minutes.

To finish