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Keto Italian Easter Pie

A delicious low carb version of the Italian Torta Pasqualine is a great dish for Easter. Made with Fathead dough the pie filling is made with spinach, ricotta and eggs.
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: Italian, Low carb, Vegetarian
Keyword: Spinach Ricotta Pie, Vegetarian Easter
Servings: 8 slices
Calories: 447kcal

Ingredients

Pie Dough

Pie Filling

  • 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

Egg Wash

  • 1 medium egg beaten

Instructions

  • 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.

Notes

Make 8 large slices with one slice being 7g net carbs a slice.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1slice | Calories: 447kcal | Carbohydrates: 12g | Protein: 27g | Fat: 34g | Fiber: 5g