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Eating veggie » Recipes » Spring Veg Easter Pie

Spring Veg Easter Pie

Prep time 15 mins, cook time 1 hr 40 mins

Makes 10 slices



This shortcrust Easter pie offers a novel way of using eggs. Whole eggs are placed around an artichoke, ricotta and spinach filling, where they set during baking. Eggs are nutritious as they are a source of vitamins B12 and D, iron and protein.

Preparation Notes

The pie will need 30 minutes resting time in a fridge before cooking


For the pie filling

  • 1 tbsp olive oil
  • 700g fresh spinach
  • 1 clove garlic minced
  • 30g vegetarian Italian-style hard cheese, grated
  • 1 tbsp fresh oregano chopped
  • 240g artichokes from a can quartered
  • 1 tbsp flat-leaf parsley chopped
  • 1 lemon, zest only
  • 180g vegetarian ricotta cheese

To make the pie

  • 1 tsp vegetable oil
  • 2 ready-rolled shortcrust pastry sheets (we used Jus-Rol)
  • 5 medium free-range eggs left in their shell
  • 1 medium free-range egg beaten

For the minted new potatoes

  • 400g new potatoes
  • 1 tbsp olive oil
  • 1 tbsp fresh mint chopped

For the purple sprouting broccoli

  • 850g purple sprouting broccoli trimmed
  • 2 tbsp vegetable oil
  • 2 cloves garlic minced
  • 1 tsp salt


  1. To make the pie filling: In a large frying pan, heat the olive oil over a medium heat and add the spinach. Let it wilt for 5-8 minutes with the lid on. This may need to be done in batches depending on the size of the pan. Drain excess liquid and wring out any remaining liquid before continuimg. Add add the garlic. Cook for 5 minutes. Take the pan off the heat and add the Italian-style hard cheese and oregano. Set aside in a bowl.
  2. Using the same pan, cook the artichokes over a high heat for 5 minutes, until lightly browned. Add the parsley and lemon zest. Set aside in a bowl. When the artichokes have cooled slightly, mix in the ricotta.
  3. To make the pie: Oil an 18cm wide, fluted tin. Roll one of the sheets of pastry into it. Trim the overhang with a knife and use the trimmings to cover any small gaps on the edges if needed.
  4. Put half of the spinach mixture on the bottom of the tin, spreading it out evenly. Do the same for the artichoke mixture, but leave 5 holes evenly spaced out from each other. Make each hole big enough to crack a full egg into. Add the remaining spinach in a layer on top, leaving space around the holes for the eggs.
  5. Crack one egg into each of the holes. Roll the second sheet of pastry over the top of the pie and trim it with a knife. Press together the edges to seal the pastry. Use any leftover pastry to create some flower shapes to decorate the top of the pie. Put the pie in the fridge for 30 minutes.
  6. Preheat the oven to 200⁰C/fan 180⁰C/gas mark 6.
  7. Remove the pie from the fridge. Brush it with the egg to glaze and bake in the oven for 45-50 minutes, until golden. Once cooked, leave in the tin for 10 minutes to cool before removing.
  8. To make the minted new potatoes: In a large saucepan, add the new potatoes with just enough water to cover them. Bring to the boil and cook for 10-15 minutes. Drain and add the remaining ingredients. Set aside.
  9. To cook the purple sprouting broccoli: Fill a large saucepan with water and bring to the boil. Add the broccoli and cook for 5-7 minutes. Drain the broccoli. In a frying pan, heat the vegetable oil and fry the broccoli with the garlic and salt for 5 minutes. Set aside.
  10. Serve a slice of the pie with a side of minted potatoes and purple sprouting broccoli.

Nutrition per serving

386 kcal
















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