Easter Pies
calories: medium
category: pasta
cost: low
difficulty: easy
preparation time: 60
Ingredients
Bread dough 400 gr.
Spinach 1 kilo
Eggs 9
Parmesan cheese 4 tablespoons
Dry oregano 2 pinches
Butter 2 tablespoons
Extra virgin olive oil 4 tablespoons
Pepper a sprinkling
Fine salt 2 pinches
Coarse salt 1 tablespoon
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Spinach 1 kilo
Eggs 9
Parmesan cheese 4 tablespoons
Dry oregano 2 pinches
Butter 2 tablespoons
Extra virgin olive oil 4 tablespoons
Pepper a sprinkling
Fine salt 2 pinches
Coarse salt 1 tablespoon
See our
Wine Tips
for your meals
Preparation Wash the spinach thoroughly and put it into a pan with just a little water. Salt it with the coarse salt and cook for 8 minutes stirring all the while. Drain it and squeeze the water out. Cut it not too finely.
Divide the dough into 8 parts all the same size. Roll out into 12cm. disks in diameter. Melt the butter in a pot and add the spinach. Add salt and pepper and let it dry for about 5 minutes. Season with the cheese.
Put 2 tablespoons of oil into a non stick pan and fry 8 eggs, half at a time. Switch on the oven to 200° Grease the pie dough with 2 spoons of oil on their upper side. Put the spinach onto the middle of each one leaving a border of 1 cm.
Put a fried egg onto each pie. Break the remaining egg and beat it a little. Brush it onto the edges of the pie then fold them over and press them well until the edges stick together. Cover an oven sheet with oven paper which you have wet and squeezed. Arrange the pies on top and brush with the remaining oil. Bake for 20 minutes. Put the pies onto a serving dish and sprinkle with the oregano. Serve very hot straight away. The Chef's tips We suggest you eat you pies with a mixed summer salad and cubes of your favourite tasty cheese. You should drink a light rosè wine such as Lagrein Rosé with your Panzerotti. Curiosity These Panzerotti are well known Easter dishes.
Divide the dough into 8 parts all the same size. Roll out into 12cm. disks in diameter. Melt the butter in a pot and add the spinach. Add salt and pepper and let it dry for about 5 minutes. Season with the cheese.
Put 2 tablespoons of oil into a non stick pan and fry 8 eggs, half at a time. Switch on the oven to 200° Grease the pie dough with 2 spoons of oil on their upper side. Put the spinach onto the middle of each one leaving a border of 1 cm.
Put a fried egg onto each pie. Break the remaining egg and beat it a little. Brush it onto the edges of the pie then fold them over and press them well until the edges stick together. Cover an oven sheet with oven paper which you have wet and squeezed. Arrange the pies on top and brush with the remaining oil. Bake for 20 minutes. Put the pies onto a serving dish and sprinkle with the oregano. Serve very hot straight away.
