Sponsored: Easter spinach & ricotta pie
Prep time: 30 minsTotal time: 
Sponsored: Easter spinach & ricotta pie
This savoury Easter spinach pie is packed with fresh greens, creamy ricotta, and St. Ewe Rich Yolk eggs for a beautifully golden filling. Wrapped in flaky puff pastry, it’s a delicious centrepiece for your Easter table, perfect for sharing with family and friends.
Prep time: 30 minsTotal time: 
St. Ewe Free Range Eggs
See more of St. Ewe Free Range Eggs’s recipesIngredients
- 6 St. Ewe Rich Yolk eggs
- 25g unsalted butter, plus extra to grease
- 2 tbsp plain flour
- 200g baby leaf spinach
- 1 onion, finely chopped
- 2 tbsp olive oil, plus extra to serve
- 110g rocket
- 500g ricotta
- 100g provolone, grated
- 100g parmesan, grated
- 500g puff pastry
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6. Grease a 28cm pie dish with butter and dust with flour. Add 5 of the St. Ewe Rich Yolk eggs to boiling water and cook for 10 minutes. Add to ice water until cool enough to handle, then peel and halve lengthways.
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While the eggs cook, steam the spinach in a separate pan for 4-5 minutes before draining, squeezing out excess water and chopping, along with the rocket. Set aside. Sauté the onion in olive oil until soft, then mix with the chopped greens, ricotta, provolone and parmesan. Season with salt and pepper.
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Roll out half the puff pastry into a circle larger than the pie dish, then drape into the prepared dish. Fill with half the spinach mixture and arrange the boiled egg halves, yolk-side down, on top. Top with the remaining spinach mixture. Beat the remaining St. Ewe Rich Yolk egg and use to brush the pastry rim. Roll out the remaining puff pastry, then place it on top of the pie and seal the edges. Cut a small cross in the centre for steam to escape and brush with more egg wash. Bake for 35-40 minutes until golden brown. Let cool for at least 30 minutes before slicing. Serve a slice of pie with a salad of your choice, drizzle with extra olive oil, and enjoy!
