Mini single-serving Easter pies

Preparation

1. STEP 1 OF 8

   Pour the flour into a bowl and then add the water. Knead a little and then add the oil and salt. Work the dough by hand until it is smooth and homogeneous, then let it rest for 1 hour under a slightly damp cloth.

2. STEP 2 OF 8

   Fill a small pot with water and bring it to a boil. Salt it and then cook the blue eggs for 5 minutes, drain them, place them under cold water, and finally peel them.

3. STEP 3 OF 8

   Sauté the spinach in a pan with the oil where you have browned the 1/2 clove of garlic. Pour the spinach into a bowl and then add the grated parmesan, ricotta, previously beaten eggs, and a pinch of salt.

4. STEP 4 OF 8

   Take the dough again and roll it out with a rolling pin on a lightly floured surface to a thickness of 1-2 mm, then cut out 6 circles of about 8-9 cm with a pastry cutter and another 6 of about 6-7 cm in diameter.

5. STEP 5 OF 8

   Line the inside of the muffin mold with the large dough circle. Place a little spinach mixture on the bottom and then lay the blue egg vertically.

6. STEP 6 OF 8

   Cover up to the edge of the muffin mold with the spinach mixture and then cover with the smaller dough disc. Seal the entire edge with the tines of a fork.

7. STEP 7 OF 8

   Preheat the oven to 180°C in static mode. Beat an egg and brush the outer surface of the dough circle.

8. STEP 8 OF 8

   Bake the 6 mini Easter pies on a baking sheet for about 30 minutes. Unmold and then unmold once cooled.

General Information

Analysis

Macronutrients (100 gr)