Pea and Robiola Savory Pie

Name: Pea and Robiola Savory Pie
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: Type 00 flour 2 ¼ cups; Peas 1 ¾ cup; Butter melted ¾ cup; Eggs (about 4 medium) 7.8 oz; Whole milk ½ cup; Instant yeast for salted preparations 3 ¼ tsp; Fine salt 2 tsp; Robiola cheese ¾ cup; Eggs 1; Fine salt to taste; Black pepper to taste

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589

Calories per serving

Energy Kcal 589
Carbohydrates g 42.2
of which sugars g 4.5
Protein g 21.3
Fats g 37.2
of which saturated fat g 20.77
Fiber g 3.5
Cholesterol mg 271
Sodium mg 1233

Vegetarian

Difficulty: Average
Prep time: 15 min
Cook time: 60 min
Serving: 6
Cost: Low

PRESENTATION

When spring rolls around, Italian tables often feature robiola and pea savory pie. And look, this dish combines tender peas and creamy robiola cheese inside a flaky crust. Really good stuff. Perfect for slicing and sharing with friends. Italian kitchens—especially in the spring—are all about fresh peas, broad beans, and snow peas. It's like this savory pie is just meant to be there. And the peas? They offer a light, almost sweet flavor. Really, they do. And the robiola adds a moist, slightly tangy touch that stays with you. For real.

Italians love pairing crispy pecorino with broad bean cream or mixing gnocchetti with snow peas, but this pea pie keeps it simple and classic. I mean, it is ideal for picnics or those laid-back meals. Which is great. These Italian savory pies focus on comfort and fresh flavors, and the robiola and pea version nails that vibe. Plus, instead of adding too much, it lets the golden crust and crispy veggie bits shine. Robiola, a soft Italian cheese—milder and creamier than ricotta—melts seamlessly with the peas. Really, each bite feels rich yet light.

Some might toss in broad beans or dust pecorino on top for a sharper kick—a twist found in various Italian towns. This Italian savory pie? Pairs well with a simple green salad or stands alone as a quick lunch. Pretty much. It's a dish that captures the heart of spring—no fancy ingredients, just genuine flavors. You know, it invites you to dig in. Whether you call it a robiola and pea pie or another really really good robiola recipe, it brings people together. Especially when shared outside under the sun. Enjoying this pie feels like embracing a slice of Italian tradition—where simplicity meets taste in the best possible way. So, next time you're looking for something fresh and satisfying, this pie is sure to become a favorite at your table. Offering a taste of Italy in every bite. Seriously good.

INGREDIENTS

589

Calories per serving

Type 00 flour 2 ¼ cups (270 g)

Peas 1 ¾ cup (250 g)

Butter ¾ cup (165 g) - melted

Eggs 7.8 oz (220 g) - (about 4 medium)

Whole milk ½ cup (100 g)

Instant yeast for salted preparations 3 ¼ tsp (16 g)

Fine salt 2 tsp (10 g)

for the cheese filling: Robiola cheese ¾ cup (200 g); Eggs 1; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Pea and Robiola Savory Pie

To make the pea and robiola savory pie, first blanch the peas in a large amount of boiling water and cook them for a few minutes after the water comes to a boil 1. Drain the peas 2 and blend them with an immersion blender 3.

You should obtain a smooth 4 and compact cream that you will set aside for now. Now melt the butter in a saucepan and let it cool. Work eggs and salt 5 with an electric mixer, without over-whipping 6.

Add the melted butter 7 and the pea cream 8, mix with the mixer, and then add the sifted flour 9.

Also incorporate the sifted yeast 10, continue mixing with the beaters, and gradually pour in the milk 11. Keep working with the beaters until all the ingredients are combined 12.

Place the robiola and the whole egg 13 in a bowl. Salt, pepper 14, and mix with a hand whisk 14 until you obtain a homogeneous mixture 15.

Transfer the mixture into a piping bag 16. Butter a springform pan with a diameter of about 7 inches 17, pour in half of the pea pie batter 18.

Add half of the robiola cream 19, cover with the remaining pea batter, finish with the robiola cream 20, and gently swirl the surface with the tip of a knife 21.

The pie is ready for baking 22. Bake in a preheated static oven at 355°F for about 55 minutes. Remove from oven 23, let it cool slightly, then unmold your pea and robiola savory pie 34!