Easter Pie
Recipe type: Pastry
Cuisine: Mediterranean
Serves: 6 - 8
  • 1 kg fresh spinach leaves or chard washed until squeaky clean
  • 3 Hard boiled eggs, shelled and halved
  • 4 Tbsp Olive OIl
  • 1 medium onion, finely sliced
  • 1 tsp dried oregano
  • 250g g ricotta cheese (lor peynir)
  • 250g plain yogurt
  • 1 egg
  • ¾ cup grated Parmesan cheese (strong tulum peynir works well)
  • 3 sheets yufka or around 400g puff pastry (2 sheets)
  • Salt, pepper, nutmeg, red chilli flakes (pul biber)
  • 4 Tbsp yogurt water (whey)
  • 4 Tbsp olive oil
  1. Preheat the oven to 200°C
  2. Chop greens finely and steam for 4 minutes. Cool, drain and squeeze dry
  3. Sauté the onion in olive oil till soft and translucent in a large pan.
  4. Add the greens and mix well with the onion. Cook for about 1-2 minutes.
  5. Season with ⅓ tsp salt and the oregano.
  6. In a large bowl cream the raw egg with the ricotta cheese and Parmesan.
  7. Add the vegetable mix and season with freshly ground pepper and nutmeg. Set aside
  8. Grease a large baking dish
  9. Place one sheet of pastry to line the baking dish
  10. (If using puff pastry, there is no need to brush the sheets with oil. Two sheets of puff is adequate, one for the bottom of the baking dish and one to top the pie)
  11. Mix together the whey and olive oil and brush onto the first pastry sheet
  12. Drop on the second yufka sheet, wrinkling it up to fit inside the baking dish
  13. Fill the pastry dish with half of the vegetable mix
  14. Hollow out 6 depressions in the filling with the back of a moist spoon.
  15. Place the halved boiled eggs into the depressions
  16. Add the rest of the vegetable mix.
  17. Sprinkle the eggs with salt, pepper and chilli flakes according to taste.
  18. Cover with the third pastry sheet, tearing off any excess of adding it to the top, brushing more of the whey and oil mixture to secure the pieces.
  19. Brush the top with the rest of the oil and whey mixture
  20. Bake for 10 minutes, then turn down the temperature to 180°C and continue baking until golden, about 30 minutes. It is delicious when eaten freshly baked and a little bit warm, but it is also a treat to enjoy cold the next day.
Recipe by Seasonal Cook In Turkey at http://seasonalcookinturkey.com/easter-pie/