After the fast comes the feast and this Ligurian Easter pie is bursting with eggs, hard cooked and also as a binder for the filling and I use a mix of kale, fresh herbs and spinach. The pie is baked in a angel cake tin using filo pastry and I sprinkle it with sesame seeds to finish off.
I love Easter, as just like Spring, it is all about new beginnings and looking forward.
You will need:
2 tablespoons olive oil 1 medium onion, chopped finely 1 kilo mixed spinach and kale leaves a bunch of fresh parsley a pinch of allspice a pinch of nutmeg 250g ricotta 140g grated maltese gbejna 100g grated cheddar cheese 9 eggs [5 of which need to be hard boiled] 1/4 teaspoon dried mixed herbs 1 tablespoon apple vinegar salt and pepper 1 packet filo pastry
In a large pan shallow fry the chopped onion in some olive oil.
Chop the spinach and kale leaves finely and immerse them in boiling water for 5 minutes. Then drain the water well and wrap and squeeze them in a clean dish cloth to absorb the water.
The place the shredded and wilted leaves in a large bowl and add the grated gbejna and cheddar cheese, the fresh and dried herbs and spices, the apple vinegar, salt and pepper and ricotta. Add 4 raw eggs and mix well until it appears consistent.
Open up the filo pastry and brush a deep cake tin with olive oil. Cover with a sheet of filo pastry, then lightly brush the surface of the pastry, add a second layer of filo pastry, brush again lightly with olive oil and add a third layer.
Place the tart filling into the pastry case and flatten the surface using a large metal spoon.
Place the whole hard cooked eggs inside the filling and push down. Flatten the surface of the filling again then bring together the overlapping pastry and cover up th etop of the pie. If necessary use another sheet of filo pastry to cover the top by scrunching it up lightly and then brushing with olive oil Scatter some sesame seeds on top.
Cook in a preheated over for 45 minutes.
This tart is beautiful when it is cut up after it is cooled down as it exposes the hard cooks eggs.
To avoid soggy pastry at the bottom, turn off the oven and leave the pie on the bottom shelf to carry on cooking the bottom of the pastry.
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