| Easter pie | |||||||||
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INGREDIENTS:
PREPARATIONS: Put the flower in a large container, make a well and fill with the water mixed with the oil. Work well until a soft dough is obtained. Cover and leave for 20 minutes. Sweat the onion in a little oil, add the spinach, previously blanched in salty water. Wisk the ricotta cheese and the milk together, adding a pinch of salt. Using a rolling pin, roll the dough out into very thin disks. Take a greased and floured cake tin and layer with a disk of dough, the spinach, another disk of dough and the cheese. Cover with another disk of dough. Make 6 small cavities and pour a raw egg in each cavity. Sprinkle with parmesan cheese, salt and pepper and cover with the remaining dough. Prick the top of the pie in a few places and place some small knobs of butter. Bake for about 1 hour at 150°C. | ||||||||
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