This simple, savoury Ligurian Easter pastry makes a delicious starter or a meal in itself.


For the brisee dough:
200 g flour
100 g cold butter shavings
a pinch of salt
1-2 tbsp ice-cold water

For the filling:
250 g ricotta cheese
300 g fresh spinach
1/3 cup grated cheese (pecorino)
4 eggs
salt and pepper

1 tbsp milk


You can use a blender to make this simple dough. Combine the flour, cold butter shavings and ice-cold water and blend for about 10 seconds, until the mixture is granular. Knead briefly, just as much as it takes you to form a rectangle.
Wrap with a sheet of plastic foil and refrigerate for 30 minutes.

Preheat the oven to 180 °C.

Clean the spinach and boil for a few minutes in hot water. Sieve and chop.

Combine the ricotta, grated cheese, spinach and one egg in a bowl. Season with salt and pepper.

Take 2/3 of the dough and roll it out thinly between two sheets of parchment paper. It should be round to cover the bottom and sides of a 22-cm pie tin.

Roll out the remaining dough between two sheets of parchment paper to the size of the tin.

Arrange the filling on the dough in the tin. Using the back side of a spoon, make 2 indentations in the filling and crack each egg into one of them.
Cover with the prepared crust.

Fold the edge of the bottom crust over the top one carefully, sealing the pie.

Brush with milk and bake for 40-45 minutes.