It's true that during the holidays it's always a must to engage with traditional cuisine to try to reinterpret it, making it more beautiful as well as tasty. So I ventured (in my own way) with the legendary Easter pie, reducing it to the size of a muffin, inventing a single-serving Easter pie. This way, each person at your table will have their own little egg, nestled among the spinach, and you won't have to hunt for the perfect shot with the yolk in full view once the slices are cut.
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.
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.
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.
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.
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.
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.
Preheat the oven to 180°C in static mode. Beat an egg and brush the outer surface of the dough circle.
Bake the 6 mini Easter pies on a baking sheet for about 30 minutes. Unmold and then unmold once cooled.
Italia, Basilicata
| Energy (kcal) | 141.09 |
| Carbohydrates (g) | 7.04 |
| of which Sugars (g) | 0.3 |
| Fat (g) | 7.74 |
| of which Saturates (g) | 2.88 |
| Protein (g) | 11.09 |
| Fiber (g) | 0.37 |
| Sale (g) | 0.12 |
