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  • Preparation:
  • Total:
  • Serves: 4 persons



  1. Step 1

  2. Step 2

    Peel and finely chop the shallot, press the garlic. Heat the oil in a non-stick frying pan. Sauté the shallot and garlic. Add the spinach, cook for approx. 10 mins. until all the moisture has evaporated. Place the spinach in a bowl, allow to cool slightly. Add the ricotta and cheese, mix, season.
  3. Step 3

  4. Step 4

    Grease the pie tin (approx. 25 cm). Cut a 12 cm strip and a 5 cm strip of pastry from one of the narrow ends, cover and chill. Place the remainder of the pastry in the pie tin. Prick the pastry base firmly with a fork.
  5. Step 5

  6. Step 6

    Spread the filling on top of the pastry. Make 4 wells using a tablespoon, crack 4 eggs separately into small bowls and slide into the wells. Place the wide strip of pastry on top, press the edges down firmly. Beat one egg, brush the pastry with a little of the egg. Cut Easter shapes out of the other strip of dough, place on top, brush with a little egg.
  7. Step 7

    To bake
  8. Step 8

    Approx. 45 mins. on the bottom shelf of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, remove from the tin, place on a baking tray lined with baking paper, bake for a further 15 mins.