Mini Easter Savory Pies

By the GetYourMacros team · 10 September 2026

Individual portions of the classic Italian Easter pie, filled with Swiss chard, lean ricotta, and a whole egg.

• Time 45 min
• Course One-dish meal
• Diet Vegetarian
• Cuisine Italian
• Allergens gluten, dairy, eggs

Ingredients (1 serving)

• 80 g Wholewheat flour
• 200 g Swiss chard
• 150 g Light ricotta
• 2 Eggs (120 g)
• 15 g Grana Padano
• 5 ml Extra virgin olive oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Boil the Swiss chard in salted water for 5 minutes, then drain and squeeze out all excess moisture.
2. Chop the chard and mix it in a bowl with the light ricotta and half of the Grana Padano.
3. Mix the wholewheat flour with 40ml of water and the oil to make a dough; divide and roll into two thin circles.
4. Line two large muffin tins or small ramekins with the dough.
5. Fill each with the ricotta mixture, make a small well in the center, and crack an egg into it.
6. Top with the remaining cheese and bake at 190°C for 20-25 minutes until the egg is cooked and crust is crispy.

Tips

• Squeezing the greens thoroughly is the secret to preventing a soggy crust.
• These mini pies are excellent served cold, making them perfect for a spring picnic or office lunch.

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