Traditional Argentinian Spinach And Ricotta Easter Pie
Traditional Argentinian Spinach And Ricotta Easter Pie
Puff pastry is filled with a creamy spinach and ricotta mix, before raw eggs are dropped in. These eggs bake as the pie does, so that when it is served, every slice has a pretty, Easter-themed cross-section of a cooked egg in it.This recipe is courtesy of Palm Beach Post.
Servings
8
Ingredients
- 1 1/2 pound fresh spinach
- salt
- freshly ground black pepper
- 3 tablespoon breadcrumbs
- 1 pound ricotta cheese, drained overnight in a colander over a bowl
- 1 cup parmigiano-reggiano, grated
- 1/2 teaspoon nutmeg, grated
- 7 eggs
- 2 sheets puff pastry, at room temperature
Directions
- Put a pan of water over a high heat, and bring to a boil. Drop in the spinach, and cook for 1 minute, until the leaves are wilted, but still bright green. Using tongs, remove the spinach from the water into a colander to drain.
- Place a clean tea towel on the work surface. Remove the spinach from the colander, and put it in a mound on the tea towel. Roll up the towel, and squeeze the spinach over the sink or a bowl, to get rid of any excess liquid.
- Chop the spinach leaves and put in a large bowl. Season with salt and pepper. Add the breadcrumbs, ricotta, and Parmigiano-Reggiano. Mix well to combine.
- In a small bowl, lightly beat 2 of the eggs. Fold them into the spinach mixture.
- Preheat the oven to 400 degrees F.
- Roll out the 2 sheets of puff pastry until they are very thin: They should be big enough to cover a circular 10-inch pan, with excess pastry hanging over the sides.
- Place the sheets side by side, and transfer them to a circular 10-inch springform pan, so that they overlap, covering the bottom and sides of the pan.
- Spoon the filling into the pastry-lined pan, and smooth the top of it with a spatula.
- With a wooden spoon, make 4 wells in the spinach filling. These wells need to be large enough to fit an egg yolk. Crack one egg into each well.
- Fold the extra pastry over the top of the filling to cover it.
- In a small bowl, beat the 1 remaining egg with 1 teaspoon of water. Brush this egg wash over the top of the pastry.
- Bake the pie in the center of the preheated oven for 1 hour. Allow the pie to cool for 15 minutes before removing from the pan. Serve warm or at room temperature.