Easter Pie

Name: Easter Pie ~ Tourte Pascale
Prep time: 40 min
Cook time: 42 min
Total time: 1 h 22 min
Cuisine: French
Ingredients: 1 lb / 500gm block of short crust pastry, halved; 2 tbsp olive oil; 10-12 cups / 300 gm fresh spinach, centre ribs removed, finely chopped; 1 pound of fresh spinach will yield 10-12 cups of torn leaves, which will cook down to about 1 cup. One package (10 ounces / 284 gm) of frozen spinach leaves yields about 1-1/2 cups after cooking; 1 cup /100 gm fresh goat’s cheese; 1 tsp salt; Black pepper to season; Grated nutmeg; Eggs: 2 whole + 2 yolks (save the white to make macaroons or meringues 😉); 1 tbsp milk, for glazing

Tourte Pascale

Easter Pie ~ Tourte Pascale

Among the French dishes traditionaly served at Easter, you’ll find tourte pascale or Easter pie, a delicious pie in a flaky crust with eggs nested inside the filling.

The original intention was to use up surplus eggs that hens laid during Lent.

Easter Pie Recipe

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