A rustic Easter pie worthy of Argentina’s most holy cook – Palm Beach Post

A rustic Easter pie worthy of Argentina's most holy cook Palm Beach Post Traditionally, the pie is filled with a mix of spinach (and sometimes Swiss chard), ricotta, seasonings and whole raw eggs that cook to harden when baked in the pastry crust. That crust could be a thicker, empanada-style crust, but we used puff pastry ... via pie http://www.pastrytalk.com/?p=99722&utm_source=rss&utm_medium=rss&utm_campaign=a-rustic-easter-pie-worthy-of-argentinas-most-holy-cook-palm-beach-post

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