Description of this recipe
Easter Riviera Pie is a delightful savory dish that combines the freshness of spinach and artichokes with the richness of eggs, encased in a buttery, flaky pastry. This pie is perfect for festive gatherings, brunches, or even as a light dinner option. Its vibrant colors and flavors make it a standout dish that will impress your family and friends.
Why you will love this recipe
This recipe is not only delicious but also versatile. It can be prepared ahead of time, making it a great option for busy hosts. The combination of spinach and artichokes provides a healthy twist, while the creamy texture of the eggs adds a satisfying richness. Plus, the golden, flaky pastry is simply irresistible. Whether served warm or at room temperature, this pie is sure to become a favorite in your household.
Introduction
As Easter approaches, many of us look for recipes that celebrate the season while also tantalizing our taste buds. The Easter Riviera Pie is an ideal choice, offering a delightful blend of flavors and textures that evoke the spirit of spring. This dish is inspired by the vibrant culinary traditions of the Riviera, where fresh ingredients shine in beautifully crafted meals. With its flaky pastry shell and hearty filling, this pie is not just a meal; it’s a celebration on a plate.
Ingredients:
- For the Pastry:
- 450g plain flour
- 225g butter, chilled and cubed
- 2 medium eggs, lightly beaten
- 3 tbsp extra-virgin olive oil
- ½ tsp salt
- Water (if needed)
- For the Filling:
- 1 onion, finely diced
- 1 garlic clove, very finely chopped
- 400g bag washed and prepared spinach
- 400g can cooked artichoke bottoms or hearts in brine or oil, well drained and halved
- 6 medium eggs, boiled for 6 minutes
Preparation:
Step 1:
Begin by making the pastry. In a large mixing bowl, rub the chilled butter into the plain flour using your fingertips until the mixture resembles fine breadcrumbs. This process is crucial for achieving that perfect flaky texture.
Step 2:
Add the lightly beaten eggs, olive oil, and salt to the flour mixture. Stir until combined. If the dough seems too crumbly, add a tablespoon of warm water to bring it together. Wrap the dough in cling film and refrigerate for at least an hour, or up to a day if you’re preparing in advance.
Step 3:
On the day of baking, prepare the filling. Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the diced onion and sauté for 4-5 minutes, or until it becomes soft and lightly colored. Stir in the finely chopped garlic and cook for an additional 2 minutes.
Step 4:
Transfer the onion and garlic mixture to a large bowl. In the same frying pan, add another tablespoon of olive oil and cook the spinach in batches until wilted, about 3-4 minutes per batch. Make sure to drain the spinach in a colander after each batch to remove excess moisture.
Step 5:
Once all the spinach is cooked, heat another tablespoon of oil in the pan and fry the artichokes for 3-4 minutes until they start to brown. Combine the spinach and artichokes with the onion and garlic mixture, season generously with salt and pepper, and let it cool. Meanwhile, boil the eggs for exactly 6 minutes, then cool under cold water, peel, and keep in the fridge.
Serving Suggestions:
Easter Riviera Pie is best served at room temperature, making it perfect for picnics or potlucks. Pair it with a fresh green salad dressed in a light vinaigrette for a complete meal. You can also serve it with a dollop of sour cream or a tangy yogurt sauce for added flavor.
Tips:
- Make Ahead: The pastry can be made a day in advance and stored in the fridge, which saves time on the day of serving.
- Egg Cooking Tip: To achieve perfectly boiled eggs, immerse them in boiling water for exactly 6 minutes, then cool immediately to stop the cooking process.
- Pastry Decoration: Use any leftover pastry trimmings to create decorative shapes for the top of the pie, adding a personal touch.
- Storage: Leftover pie can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
Prep Time:
30 minutes (plus chilling time)
Cook Time:
35 minutes
Total Time:
1 hour 5 minutes (plus chilling time)
Nutritional Information (per serving, based on 8 servings):
- Calories: 360
- Protein: 10g
- Sodium: 250mg
Conclusion
Easter Riviera Pie is a delightful dish that brings together the freshness of spring vegetables and the richness of eggs in a flaky pastry. It is perfect for any occasion, especially during Easter celebrations. Its versatility and ease of preparation make it a go-to recipe for both novice and experienced cooks. Whether you’re hosting a brunch or enjoying a quiet family dinner, this pie is sure to impress.
Questions and Answers about this recipe
1. Can I use frozen spinach instead of fresh?
Yes, frozen spinach can be used as a substitute. Just make sure to thaw and drain it well to remove excess moisture before adding it to the filling.
2. How can I make this recipe vegetarian?
This recipe is already vegetarian-friendly, as it contains no meat. Just ensure that the artichokes used are not marinated in vinegar.
3. Can I freeze the pie?
Yes, you can freeze the unbaked pie. Wrap it tightly in cling film and foil before freezing. Bake from frozen, adding extra time to ensure it cooks through.
4. What can I serve with the Easter Riviera Pie?
This pie pairs beautifully with a light salad, roasted vegetables, or a side of yogurt or sour cream for dipping.
5. How do I know when the pie is done baking?
The pie is done when the pastry is golden brown and fully cooked. Since the filling is pre-cooked, you only need to ensure the pastry is baked through.
