Vegetarian Easter Puff Pastry Pie

Ingredients

• 2 sheets Puff pastry sheets (pure butter) (250 g each, well chilled)
• 250 g Ricotta (fresh cheese, at room temperature)
• 2 units Eggs (to bind the filling, at room temperature)
• 4 units Hard-boiled eggs (cooked 10 min, cooled, peeled)
• 50 g Breadcrumbs (to absorb moisture)
• 30 g Grated cheese (parmesan or grana type) (for umami flavor)
• 2 c. à soupe Brewer's yeast (malt yeast) (enhances cheese flavor)
• 15 g Fresh parsley (finely chopped)
• 200 g Green asparagus (cut in half lengthwise)
• 1 unit Spring onion (or shallot) (thinly sliced)
• 2 branches Celery stalks (leaves separated, stems diced)
• 150 g Fresh spinach (blanched 30 s, very well drained)
• 2 c. à soupe Olive oil (to sauté the vegetables)
• 1 c. à café Herbes de Provence
• ½ c. à café Ground cumin
• ½ c. à café Smoked salt
• to taste Black pepper
• 1 unit Egg for glazing (beaten with 1 tbsp water)

Instructions

1. Cooking hard-boiled eggs

   Place the eggs in a saucepan, cover with cold water, bring to a boil, cook for 10 minutes, then immediately plunge into ice water for 5 minutes before peeling.

   Time: PT15M

2. Blanching the spinach

   Bring a large pot of water to a boil, plunge the fresh spinach in small batches for 30 seconds, remove, drain in a colander and set aside. Repeat until all leaves are used.

   Time: PT5M

   Temperature: 100°C

3. Sautéing the vegetables

   In a skillet, heat 2 c. à soupe of olive oil over medium heat. Add the halved asparagus, sliced spring onion and diced celery stalks. Sauté for 5 minutes stirring, add ½ c. à café of Herbes de Provence, ½ c. à café of cumin and ½ c. à café of smoked salt. Add a splash of the spinach cooking water to help soften for an additional 5 minutes.

   Time: PT10M

   Temperature: 180°C

4. Preparing the ricotta filling

   In a large bowl, combine the ricotta, chopped parsley, grated cheese, brewer's yeast, breadcrumbs, Herbes de Provence, cumin, smoked salt and pepper. Add the two beaten eggs and mix well. Fold in the sautéed vegetables (excluding the reserved asparagus) and the well-drained spinach. Adjust seasoning if needed.

   Time: PT5M

5. Preparing the pan with puff pastry

   Line a loaf pan with parchment paper. Roll out the first puff pastry sheet, place it in the pan and gently press the edges. Refrigerate while the filling is ready.

   Time: PT5M

6. Assembling the pie

   Pour the filling into the pan base, spread evenly. Arrange the reserved asparagus in a layer, then add a layer of drained spinach. Place the peeled hard-boiled eggs in the centre. Cover with the remaining filling, then arrange the final asparagus on top.

   Time: PT10M

7. Sealing the pie with the second pastry

   Roll out the second puff pastry sheet and place it on top. Fold the edges of the first pastry inward and seal the two sheets together. Prick the surface with a fork or knife to allow steam to escape.

   Time: PT5M

8. First bake

   Preheat the oven to 180°C. Bake the pan for 40 minutes until the pastry is golden but still slightly soft.

   Time: PT40M

   Temperature: 180°C

9. Final bake out of the pan

   Remove the pie from the pan, place it directly on a baking sheet. Brush the surface with the diluted beaten egg (1 egg + 1 c. à soupe water). Bake again for 10‑15 minutes until the pastry is well golden and crisp.

   Time: PT15M

   Temperature: 180°C

10. Rest and serve

    Let the pie cool for 15 minutes on a rack before unmolding and slicing.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

18 g

Fiber

3 g