Easter pies

Easter pies

45 Min. Active
1 hr 45 Min. Total
583 kcal per person
vegetarian
Nutritional value / person: Fat: 41 g, Carbohydrate: 29 g, Protein: 23 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Apron
  • Baking tray
  • Bowl
  • Brush
  • Cake tin
  • Cutter
  • Fork
  • Frying pan
  • Garlic press
  • Oven mitts
  • Paring knife
  • Tablespoon
  • Teaspoon
  • Timer
  • small bowl
  • Cutting board
  • Kitchen scales
  • Cooking spoon (wooden)

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Filling

1 shallot
1 garlic clove
1 tbsp olive oil
300 g frozen leaf spinach, slightly defrosted
250 g ricotta
50 g grated Parmesan
¼ tsp nutmeg
¼ tsp salt
a little pepper

Pastry

1 puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
a little butter

Pies

5 eggs

How it's done

The kids can help at the marked areas .

Filling

1 shallot
1 garlic clove
1 tbsp olive oil
300 g frozen leaf spinach, slightly defrosted
250 g ricotta
50 g grated Parmesan
¼ tsp nutmeg
¼ tsp salt
a little pepper

Peel and finely chop the shallot, press the garlic. Heat the oil in a non-stick frying pan. Sauté the shallot and garlic. Add the spinach, cook for approx. 10 mins. until all the moisture has evaporated. Place the spinach in a bowl, allow to cool slightly. Add the ricotta and cheese, mix, season.

Pastry

1 puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
a little butter

Grease the pie tin (approx. 25 cm). Cut a 12 cm strip and a 5 cm strip of pastry from one of the narrow ends, cover and chill. Place the remainder of the pastry in the pie tin. Prick the pastry base firmly with a fork.

Pies

5 eggs

Spread the filling on top of the pastry. Make 4 wells using a tablespoon, crack 4 eggs separately into small bowls and slide into the wells. Place the wide strip of pastry on top, press the edges down firmly. Beat one egg, brush the pastry with a little of the egg. Cut Easter shapes out of the other strip of dough, place on top, brush with a little egg.

To bake

Approx. 45 mins. on the bottom shelf of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, remove from the tin, place on a baking tray lined with baking paper, bake for a further 15 mins.

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