Italian Easter Pie
Submitted By Cassandra Burton
Traditionally this pie has
33 layers of pastry to symbolize one layer for each year of Christ’s life
3 pounds fresh spinach
1/2 ounce fresh marjoram
leaves
12 ounces cottage cheese
7 ounces fresh Parmesan
grated
9 eggs
1/2 cup milk
1 cup fresh bread crumbs
14 ounces filo dough defrosted
6 tablespoons of butter
Directions:
Wash and chop the spinach
into 2 inch pieces cook in salted water for 3- 5 minutes until tender.
Drain and squeeze the water out using a clean dish towel let cool in a
large bowl.
FILLING
Add marjoram, cottage cheese,
6 ounce of the Parmesan cheese, 3 eggs, milk and bread crumbs to the greens
add salt and pepper to taste. Filo lay it out keeping 1/3 for the top cover
with plastic wrap. Grease a 9 inch spring form pan.
Lay a sheet of pastry in
the bottom of the pan letting the edges fall over the side of the pan brush
the dough with butter Continue layering the dough and buttering the layers
press the pastry into the sides of the pan
Spoon the filling into the
pastry. Make 6 indentations using a spoon crack an egg into each without
breaking the yolk. Season with salt and pepper sprinkle with the remaining
Parmesan cheese. Fold the overlapping pastry over brushing with butter
between each layer. brush with the last of the butter and a little cold
water Bake 400 degrees for 1 and 1/2 hours. Cool before serving should
be warm.serves 8-12 |
