Italian Easter Pie

Easter doesnt have to be all roughly more or less sugar. Celebrate behind this pie for a savoury alternative -- or usual respite after to many chocolate eggs!

The ingredient of Italian Easter Pie

• 2 bunches english spinach leaves picked washed
• 600g 2 1 2 cups fresh unadulterated ricotta
• 3 eggs
• 1 4 tsp arena nutmeg
• 200g soft italian style salami see note cut into 5mm pieces
• 175g provolone see note cut into 5mm pieces
• 150g pecorino see note grated
• 1 bunch flat leaf parsley leaves picked chopped
• 1 egg yolk
• lemon cheeks to further
• 450g 3 cups plain flour
• 200g chilly frosty unsalted butter chopped
• 2 tbsp caster sugar
• 1 lemon zested
• 2 eggs lightly beaten

The Instruction of italian easter pie

• to make pastry process flour and butter until join up resembles coarse crumbs increase be credited with sugar zest eggs and 1 1 2 tablespoons iced water and process until fusion forms large clumps slope out onto a lightly floured surface and knead until smooth touch into a disc wrap in plastic wrap refrigerate for 30 minutes
• meanwhile to make filling shake excess water from spinach leaves heat a large pan exceeding mediumu2013high heat accumulate spinach later cover following a lid and cook shaking the pan for 3 minutes or until spinach wilts transfer to a colander placed more than a bowl and cool slightly using your hands squeeze out excess moisture then using a clean tea towel wring out any remaining moisture finely chop later set aside
• process ricotta eggs and nutmeg in a food processor until smooth transfer to a large bowl later stir up opinion in spinach salami provolone pecorino and parsley season later than pepper
• to make egg wash stress inflection egg yolk subsequent to 2 teaspoons water in a small bowl set aside
• preheat oven to 200c cut two thirds off the pastry reserve smaller piece roll out the larger piece in relation to a lightly floured operate discharge duty surface to a 35cm round and use to line the base and side of a 24cm springform pan easing it into the edges and pressing it into the side of the pan taking care not to stretch the pastry spoon on top of higher than ricotta merger and smooth the surface brush the rim of the pastry following some egg wash
• roll out long lasting piece of pastry roughly speaking a sheet of floured baking paper to a 5mm thick 22 5cm round later place more than filling trim edges then using a fork or your fingers crimp edges to seal brush pastry as soon as steadfast egg wash using a prickly knife make four small slits in the top subsequently next bake for 15 minutes condense abbreviate oven to 180c after that bake for a extra 35 minutes or until pastry is golden cool for at least 15 minutes upfront slicing
• encouragement easter pie tender romantic or at room temperature later lemon cheeks

Nutritions of Italian Easter Pie

calories: 820 487 calories
calories: 52 grams fat
calories: 29 grams saturated fat
calories: 51 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 37 grams protein
calories: 313 milligrams cholesterol
calories: 998 18 milligrams sodium
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calories: nutritioninformation