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Easter pie

⏱ 60 min🍳 60 min👤 8 pp★★★☆☆

This Easter pie is a very substantial savoury dish of the Easter period, and a specialty of Ligurian cuisine. Made with a filling of ricotta and swiss chard, this pie, made with sheets of pasta, is characterised by the inclusion of eggs to create a very attractive visual effect in every slice, as well as being very tasty. You can replace the swiss chard with spinach, if you prefer. Easter pie is perfect for the Easter Monday picnic and you can also enjoy it cold for up to a few days, so it’s suitable for making in advance! Easter pie is popular with both adults and children – success is guaranteed for all ages! It’s both visually impressive and quite simple to make, just follow the recipe and photo gallery, remember to adopt all our tips, and you too will have the perfect Easter pie to eat with friends!

Ingredients

Nutritional values 520 kcal / serving
Protein
16g
Carbohydrates
52g
Fat
28g
Fiber
3g

* approximate values per serving

Information
60 minutes Preparation time
60 minutes Cooking time
Serves 8 persons
★★★☆☆ Challenging

Preparation

Prepare the dough by kneading the flour with an egg, a pinch of salt, lard and enough water to make a firm dough. Blanch the chard in boiling water, drain and toss in a frying pan for a few minutes with the oil and chopped shallots. Prepare the filling by mixing the ricotta with the Parmesan cheese, salt and pepper. Roll out the dough into 6 thin layers, coat the bottom of a circular baking tin with the first 3 layers. Separate each one with a brushing of olive oil. Add a layer of chard, squeezed dry of any moisture and chopped coarsely, and a second layer with the ricotta filling. Add 4 shelled eggs on top of the cheese after having made 4 depressions with a spoon. Cover with the remaining 3 sheets of pastry dough, tucking into the inside any leftover pastry. Bake the pie for one hour at 180°C.

Tips
A suitable wine to match with this Easter pie would be a soft, dry white such as a Vermentino. As we noted in the introduction, this savoury pie can be made prepared in advance because it is very good eaten cold, so by all means make it the day before.
Trivia
This Easter pie is a typical Ligurian dish, made in this part of Italy during the Easter period and containing typical spring ingredients such as swiss chard, onions, herbs, and marjoram as well as artichokes, which may be used as alternatives to the ingredients used in our recipe.

Step by step

Make the pastry
Make the pastry
**Click on the photos to access full step by step!

Additional information

Easter pie with Swiss chard and ricotta

One of the tastiest variations of Easter pie is certainly the one with Swiss chard and ricotta, which gives the dish a unique freshness. The Swiss chard, cooked and sautéed in a pan with a bit of oil and shallot, blends perfectly with the ricotta, creating a creamy and flavorful filling. This preparation involves the use of a thin, handmade dough that deliciously wraps the filling. For an appealing presentation, you can choose to decorate the surface of the pie with strips of dough, creating a lattice effect. Served warm or at room temperature, the Easter pie with Swiss chard and ricotta is perfect for a family lunch or a dinner among friends, bringing to the table the authentic flavor of Ligurian tradition.

Ligurian Easter pie

This Easter pie is a true symbol of Ligurian cuisine, characterized by fresh and genuine ingredients from the region. In its traditional preparation, the pie is made with a dough of flour and lard, which makes it particularly flaky and light. The original recipe calls for Swiss chard, but other seasonal vegetables, such as spinach, can also be added. The pie is baked in the oven until it achieves a perfect golden color, with a filling that releases irresistible aromas. This dish is often served during Easter festivities, but it is also ideal for a picnic or an outdoor lunch, thanks to its versatility and unique flavor.

Light Easter pie with low-fat ricotta

For those who wish to enjoy a lighter Easter pie, it is possible to prepare a light version using low-fat ricotta and reducing the amount of lard in the dough. In this variant, the Swiss chard remains the star, bringing freshness and a delicate flavor to the dish. Additionally, substituting part of the flour with whole grain flours can make the preparation even healthier and richer in fiber. This approach allows for the traditional flavors to remain intact, without sacrificing well-being. The light Easter pie is perfect for those following a balanced diet but who do not want to give up the pleasure of a good dish rich in nutrients and flavor.

Benefits of Easter pie and Swiss chard

The Easter pie is a dish rich in nutritious ingredients, including Swiss chard, which is an excellent source of vitamins A, C, and K, as well as minerals like calcium and iron. These leafy greens are known for their antioxidant properties and for the support they provide to bone health. The ricotta used in the filling adds high-quality protein and calcium, contributing to a balanced diet. In terms of calories, a serving of Easter pie can vary from 250 to 350 calories, depending on the ingredients used. Making it at home allows for control over the quantities and the choice of healthier ingredients, making it an excellent choice for a complete and nutritious meal.

Can Easter pie be frozen?

Yes, the Easter pie can be frozen without any problems. It is advisable to do so after cooking, allowing it to cool completely before placing it in an airtight container or wrapping it well with plastic wrap. This way, it will stay fresh and tasty. When you wish to consume it, simply thaw it in the refrigerator for a few hours and then reheat it in the oven to restore its original consistency. This makes it an excellent solution for make-ahead preparations, allowing you to enjoy a traditional dish even during busy times. Remember not to freeze the pie if it has already been reheated, to ensure the best quality at the time of consumption.