This savory keto Italian Easter pie is made with a Fathead dough pastry and has a filling of spinach, ricotta cheese and eggs. It's a pretty low carb and gluten-free vegetarian main dish for Easter or any celebration.
The fun thing about this pie is that the eggs are added raw to the filling and baked inside the pie. When sliced, the cooked eggs look like hard boiled eggs surrounded by the colourful green filling for a stunning low carb vegetarian pie.
Serve either warm or cold, this is a delicious spinach and ricotta pie.
- What is an Italian Easter Pie?
- Can I eat ricotta in a low carb diet?
- The Keto Pie Crust Ingredients
- Keto Italian Easter Pie Fillings
- How to make keto ricotta pie
- Make the Fathead Dough Pastry
- Making the Easter Pie Filling
- Assemble the keto Torta Pasqualine
- Recipe Tips
- More Savory Low Carb Vegetarian Dinners
- Keto Italian Easter Pie
What is an Italian Easter Pie?
Torta Pasqualine originates from Italy and is traditionally made at Easter, using filo or puff pastry. This is an easy recipe to adapt to low carb by simply using a low carb pastry recipe. We used a Fathead dough as the texture and taste goes well with the spinach and ricotta filling.
Can I eat ricotta in a low carb diet?
Ricotta can be enjoyed on a low carb diet despite it not being the lowest net carbohydrates of the cheeses. With a 100g serving being 4g net carbs, portion control should be watched if you are strictly counting your carbs.
The Keto Pie Crust Ingredients
A Fathead dough is easily used as a low carb pastry replacement.
Keto Italian Easter Pie Fillings
You could add other vegetables and herbs to this vegetarian pie recipe such as chopped artichokes or chopped chives.
How to make keto ricotta pie
Despite the cute appearance, this is an easy keto recipe and one you will want to make for picnics, gatherings and lunch as well as for Easter.
There are 3 easy stages to making this Italian keto ricotta pie:
- Make the Fathead dough - This can be made ahead and kept in the refrigerator until you are ready to assemble the pie.
- Cook the filling - We use defrosted spinach for an easier recipe.
- Assemble the pie - Roll out the dough, add the filling and bake.
Make the Fathead Dough Pastry
For the flours in this Fathead dough we used a combination of almond flour and coconut flour.
- Melt the mozzarella and cream cheese.
- Add the flours, eggs and baking powder.
- Work the mixture into a dough.
- Rolled and ready to use!
Making the Easter Pie Filling
- Saute the onion
- Add the garlic
- Stir in the defrosted spinach.
- Add the remaining ingredients
Assemble the keto Torta Pasqualine
For the tin, we use an 8-inch springform cake tin. It makes removing the pie easy.
- Grease and line the bottom and top of an 8 inch spring form cake tin with parchment paper.
- Roll out about ⅔rd's of the Fathead dough between 2 layers of parchment paper and carefully line the cake tin with it.
- Spoon in the filling.
- Make and indent into the filling and crack the eggs into the filling.
- Roll out the remaining dough and place on top of the filling.
- Press the edges together and brush the top with an egg wash. You are ready to bake.
If you have any leftovers this savory spinach pie can be stored in the refrigerator in an air tight container. It should last up to 4 days in the fridge.
When cracking the eggs into the filling, add the yolk first, then the white to prevent the cavity being filled with just the egg white.
Don't have ricotta cheese? Cottage cheese will work too!
Mark the pastry lid as to where the placement of the eggs are to ensure you have a slice showing the egg. Or enjoy a game of slice, hide and seek!
Other cheeses could be added to the pie for a stronger taste in place of the vegetarian Parmesan such as cheddar.
Cooked sliced mushrooms would be a delicious addition to the filling.
More Savory Low Carb Vegetarian Dinners
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Keto Italian Easter Pie
- 2 cups Mozzarella cheese grated
- 3 oz cream cheese
- 1 ½ cups almond flour
- 3 tablespoons coconut flour
- 2 medium eggs
- 1 small onion diced
- 1 clove garlic minced
- 1 tablespoon olive oil
- 15 oz Frozen spinach, defrosted
- 10 oz ricotta cheese
- 2 oz Parmesan, vegetarian grated
- 1 teaspoon oregano
- ¼ teaspoon nutmeg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 medium eggs
- 1 medium egg beaten
- Grease and line an 8 inch spring form baking tin with parchment paper.
Make the Pie Dough
- Place the mozzarella and cream cheese in a bowl. Either zap in the microwave for 30 seconds. Stir and zap for another 30 seconds. If the mixture has not melted give it another blast in the microwave.
- Once the cheese has melted stir in the baking powder, coconut flour and almond flour.
- Add the eggs and work into a dough. If it feels too sticky, add a tablespoon or two of almond flour.
- Work the dough into a ball, cover in parchment paper and store in the refrigerator until you are ready to assemble the pie.
Make the Pie Filling
- Heat the olive oil in a large pan or skillet and cook the onion on a medium heat for 5-8 minutes until soft.
- Add the minced garlic and cook for another 2 minutes.
- Add the defrosted spinach and mix well.
- Remove the pan from the heat and stir in the ricotta cheese, parmesan cheese and seasonings. Mix well until combined.
Assemble the Pie
- Preheat the oven to 180C/350F degrees.
- Roll about ⅔ of the dough between two layers of parchment paper in a circle shape that is larger than the baking pan. You need it to be able to cover the bottom and the sides of the pan.
- Carefully place the rolled dough into the baking pan, pressing the sides up against the parchment paper. If you have any cracks you can press them together with your fingers.
- Spoon in the spinach filling and smooth evenly.
- Using a spoon, carefully make 6 holes in the spinach mixture. Crack one egg into each of the holes.
- Roll the remaining dough into a circle to cover the top of the baking tin.
- Lay the rolled dough on top of the filling and press the sides of the pastry together to seal the pie.
- Brush with the beaten egg.
- Bake for 45-50 minutes until the top of the pie is firm and golden.
- Allow the pie to cool for 10 minutes before removing it from the baking tin.
- Slice and serve.
YOUR OWN NOTES
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