Easter Pie, a delicious pie in a flaky crust with eggs nested inside the filling!

Two slices of easter pie one on top of the other showing a whole cooked egg with its yellow yolk surrounded by white, in the middle of the green spinach filling in a beige crust.

Tourte Pascale

Among the French dishes traditionally 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, creative use of extra eggs!

More Yummy Easter Celebration Dishes

Another Traditional French Easter food, Roast Leg Of Lamb.
Roast Chicken is also very popular.
And everyone loves French Chocolate Truffles!

📖 Recipe

Easter Pie Recipe

Judith Coates

Easter Pie, a delicious pie in a flaky crust with eggs nested inside the filling!

Print Recipe Pin

Ingredients

▢ 500 gr block of shortcrust pastry halved
▢ 2 tablespoon olive oil
▢ 300 gr fresh spinach center ribs removed, finely chopped
▢ 100 gr fresh goat's cheese
▢ 1 teaspoon salt
▢ Black pepper to season
▢ Grated nutmeg
▢ Eggs: 2 whole + 2 yolks save the white to make macaroons or meringues
▢ 1 tablespoon milk for glazing

Instructions

Wilt the spinach with ½ teaspoon of salt until the leaves become a little darker. Don't overcook. Cover and set aside to cool.
When the spinach is cool, combine it in a bowl with the goat's cheese and ½ teaspoon of salt. Sprinkle generously with grated black pepper and grated nutmeg.
Heat the oven to 200°C, and line a baking sheet with parchment paper.
Roll out half the pastry to make a circle about 10 inches (25cm) in diameter, using an upturned plate as a template to cut a circle. Save the trimmings.
Arrange the spinach and cheese mix on top, leaving a margin of about 4cm (1½ inches), and create four little wells in the spinach. Break 1 whole egg into two of the wells, and put the yolks of two others in the remaining wells (Or you can just use 4 small whole eggs instead).
Roll out the other half of the pastry, and place it on top of the pie, crimping the edges to seal them. Brush the top and edges with milk. Use the trimmings to make designs to on top of the pie and brush with more milk.
Bake for 35-40 minutes until the pie is golden brown.

Tried this recipe?Let us know how it was!