Oster herzhafte Pastete Eier

This Easter savory pie is a celebration of spring’s fresh flavors and comforting textures. Wrapped in golden, flaky puff pastry, the creamy ricotta filling bursts with tender spinach and savory ham, while whole hard-boiled eggs nestled inside create a stunning visual surprise with every slice. Perfect for festive gatherings, this Italian-inspired main dish combines tradition and taste in every bite.

Merken

Crafting this pie fills your kitchen with delightful aromas of baked pastry and herbs, setting the perfect tone for a cozy gathering. The blend of nutmeg and olive oil in the ricotta mixture adds depth, while the rustic presentation with crimped edges invites a joyful break from the ordinary.

Ingredients

• Pastry
  • 2 sheets puff pastry (about 500 g total), thawed if frozen
• Filling
  • 250 g ricotta cheese
  • 150 g cooked ham, diced
  • 100 g baby spinach, wilted and chopped
  • 80 g grated Parmesan cheese
  • 3 large eggs
  • 1/2 tsp ground nutmeg
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 tbsp olive oil
• Eggs for Center
  • 4 large eggs, hard-boiled and peeled
• Egg Wash
  • 1 egg yolk
  • 1 tbsp milk

Instructions

1. Preheat oven to 190°C (375°F). Grease a 23 cm (9-inch) springform or pie pan.

2. Line the pan with one sheet of puff pastry, pressing it into the bottom and sides, leaving some overhang.

3. In a large bowl, combine ricotta, diced ham, chopped spinach, Parmesan, 3 eggs, nutmeg, black pepper, salt, and olive oil. Mix until smooth.

4. Spread half of the ricotta mixture evenly into the pastry-lined pan.

5. Create four shallow grooves in the filling and gently nestle the hard-boiled eggs horizontally in a line.

6. Cover with the remaining ricotta mixture, smoothing the top.

7. Place the second sheet of puff pastry over the filling. Trim excess, seal the edges, and crimp decoratively.

8. Whisk egg yolk and milk; brush over the top pastry for a golden finish.

9. Cut a few small slits in the pastry to allow steam to escape.

10. Bake 40–45 minutes, or until golden brown and puffed. Cool at least 20 minutes before slicing.

Zusatztipps für die Zubereitung

For a perfectly crisp crust, ensure your puff pastry stays cold until baking. When placing the hard-boiled eggs, handle them carefully to keep their shape intact. Allow the pie to cool adequately before cutting to preserve the layers and fillings.

Varianten und Anpassungen

You can substitute the spinach with Swiss chard or kale for a slightly different flavor and texture. For enhanced aroma and freshness, add chopped herbs like parsley or basil to the filling mixture.

Serviervorschläge

This savory Easter pie pairs wonderfully with a simple green salad dressed lightly with lemon and olive oil. Enjoy it warm or at room temperature for versatile serving options during your festive meal.

Merken

This Easter savory pie is a delightful centerpiece that combines beauty, taste, and tradition. Its stunning cross-section invites curiosity and enjoyment, making it a memorable dish for your spring celebrations and beyond.

Fragen & Antworten zum Rezept

→ Wie kann ich den Spinat ersetzen?

Statt Spinat eignen sich auch Mangold oder Grünkohl, die vor dem Füllen leicht blanchiert und gehackt werden sollten.

→ Wie verhindere ich, dass der Blätterteig durchweicht?

Eine Schicht Ricotta-Mischung gleichmäßig verteilen und den Teigrand gut verschließen verhindert Feuchtigkeitsschäden.

→ Kann ich zusätzlich frische Kräuter verwenden?

Ja, Petersilie oder Basilikum verleihen der Füllung eine frische Note und harmonieren gut mit den anderen Zutaten.

→ Wie lange sollte die Pastete vor dem Servieren abkühlen?

Mindestens 20 Minuten abkühlen lassen, so festigt sich die Füllung und das Schneiden gelingt besser.

→ Welche Form empfehlt sich zum Backen?

Eine Springform mit etwa 23 cm Durchmesser oder eine vergleichbare Pastetenform sorgt für optimale Ergebnisse.