Prep. time: 20 minutes
Cook Time: 50 minutes
Difficulty: 2 out of 5
Ingredients for the filling: 6 cups of Spinach, already cleaned 2 cups of Ricotta 12 Medium Eggs 3/4 cup of Parmesan cheese 1/2 Onion Nutmeg qb Black pepper qb Salt qb 1/4 Extra virgin olive oil For dough: 4 cups of All purpose flour 11/2 cup of Water 3 tablespoons of Extra virgin olive oil Salt a pinch
The first thing to do to make the Easter pie is to prepare the dough (4 sheets) - two will be used to line the base of the pan and two to cover the filling. Dissolve the salt in the water. In a large bowl put flour and pour salt water in, then add oil. Start working with the dough inside the bowl. After mixing all ingredients, transfer dough onto a lightly floured surface and continue to work it for a few minutes with your hands until it becomes smooth and elastic. Then divide it into 4 loaves: 2 larger and 2 smaller. Cover it and let it to rest for about an hour in a cool place.
Meantime, start making the stuffing of Easter pie. Sauté spinach and chopped onion; add salt, pepper and cook for 10 minutes, then turn off the heat.
Once the vegetables have cooled down, drain it, then chop it on a cutting board and transfer it to a bowl. Add 2 eggs, 1/4 of cup of grated Parmesan cheese, salt, pepper and mix well.
In another bowl mix ricotta and 3 eggs; stir it well, add 1/2 cup of Parmesan cheese, sprinkle with nutmeg and a pinch of salt. Then mix it well until creamy consistency, without lumps.
Take a large loaf of the dough and roll with a rolling pin, until it becomes a very thin sheet, spread it with your hands and place it on the bottom of a 12 inches diameter cake, that you previously brushed with oil. Brush the sheet with the oil, take the second loaf, also roll with a rolling pin and place it on top of the first sheet, making it adhere well. At this point add the vegetable mixture, leveling it well with the back of a spoon. Then pour ricotta mixture over it and level it too. With the back of a spoon, make seven scoops, one in the center and six around, and lay the yolks of the 7 remaining eggs into scoops, without breaking the yolk. Lightly beat 7 egg whites left over with a pinch of salt and pour it to cover the ricotta surface. Sprinkle Easter pie with the remaining Parmesan. Then roll out one of the smaller loaves and cover the filling with the third sheet, which will be smaller than the previous two; once again make it stick well to the pan. Brush this puff pastry with oil, then roll the last puff pastry and cover it and seal it as well. Brush the surface of the Easter pie with oil. Now you just have to bake the Easter pie in a preheated oven on the lowest shelf at 350 F for 55 minutes. When cooked, take the Easter cake out of the oven and before removing it from the pan, let it cool. Once cut, you will get slices in which you will clearly see the layer of spinach and ricotta cream as well as the egg yolks that will be firm and compact. Your Easter pie is ready!
You can keep well covered Easter pie in refrigerator for 3 days. Once cooked and completely cooled, the Easter pie can also be frozen. Before serving, defrost it in the refrigerator and then heat it in the oven or microwave.