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York for Europe

Celebrating the European city of York

Evelyn’s torte pascale [Evelyn‘s Easter tart] using traditional French Easter recipe

york at easter

French Easter Pie with Spinach and Goat Cheese Recipe


  • 200 g flour
  • 1/2 teaspoon fine sea salt
  • 125 g unsalted butter
  • 1 large egg, lightly beaten
  • Ice-cold water

For the filling:

  • 2 tablespoons olive oil
  • 300 g fresh chopped spinach (minus the stem and centre spine) Use kale or sprouts or other kinds of greens if you prefer (but not lettuce!) . You need about 250g
  • 100 g goat cheese (or cheddar, blue cheese, Wensleydale etc if you prefer)
  • 1 tsp salt
  • grated black pepper
  • grated nutmeg
  • 4 eggs (2 whole, 2 yolks)
  • milk, for glazing

The day before, prepare the base dough (use ready made pastry, or tart pastry, or make your own yeast base) divide into 2 and leave in fridge overnight along with….

The chopped spinach cooked very briefly in a little oil with a pinch of salt. Place in basin, cover and leave in fridge overnight. In morning add nutmeg and pepper.

Preheat the oven to 200°C and line a baking sheet with parchment paper.

Roll out half the dough into a circle about the size of a dinner plate. Or make a big egg shape, square or oblong instead - up to you. Put it on the baking sheet.

Put spinach in centre.

Make 4 wells evenly spaced around the spinach and break eggs into each. You can reserve most of the egg whites if you like and use in macaroons or meringues.

Roll out the second batch of the dough to match the base shape. Put on top. Crimp edges and glaze with milk. Add rabbit shapes, flowers, stars, or egg shapes made out of the leftover pastry and put on top. Glaze with milk.

Bake for 30—40 mins until golden.

Best served warm.