This pie is brilliant and reminds me of Easter with my European friends and especially the eggs which remind me of Greek Easter. We don’t eat meat on Fridays so recipes like this are very handy. Enjoy !
12 eggs, at room temperature
500 gm frozen Spinach, room temperature
400 ml extra-virgin olive oil
1 Onion finely diced
2 cloves garlic, finely chopped
500 gm ricotta drained overnight
100 gm parmesan, finely grated
1 packet filo pastry
70 gm butter, melted
Pre-heat the oven to 180C degrees.
Cook eggs in a saucepan of boiling water for 5 minutes, drain, cool in iced water, then peel.
Defrost the spinach and then squeeze to remove excess water. Finely dice the onion and Garlic.
Heat oil in a saucepan over medium-high heat, add onion and garlic and cook for 5-6 minutes or until very soft.
Transfer to a bowl the greens and cheeses. Combine and season with sea salt and freshly ground black pepper.
Remove the onion and garlic from the heat and cool.
Once cooled combine with the mixture and stir well.
Place a 20cm-diameter metal ring on a baking paper-lined oven tray, brush with butter, line with a piece of filo, allowing excess to overhang, brush with butter and top with filo.
Repeat with remaining filo and butter, finishing with filo. Add the remaining eggs to the mixture and thoroughly combine.
Spoon 2/3 of ricotta mixture into ring, smooth surface, then using a spoon create 6 wells around edges. Place in the 6 boiled eggs.
Spoon over remaining ricotta mixture, smoothing top.
Fold in overhanging pastry, brushing with butter between each layer, pleating as you go.
Brush top with butter and bake for 40 minutes or until golden.
Serve warm or at room temperature. Perfect picnic food !!