Based on this YouTube video's total view count of 7.01K views and industry-standard rates, the estimated total earning is $5 - $14 through ad revenue. Historical data is not yet available to calculate daily, weekly, or monthly averages.

Explore EASTER SPRING PIE 🌱 with 7,010 views, 335 likes, and 5 comments. Experience the impact of this video content that has captured audience attention.

My mum says we don’t do enough pies on this channel, so Shirly this is for you! Our spring feta and caramelised veg pie needs to be the centrepiece of your Easter table this weekend. It’s light and creamy with a fresh zing. I promise you’re going to love it. Mum’s the word. Check out the recipe below 👇 INGREDIENTS 2 tbsp plain flour 500g block of plant based shortcrust pastry Olive oil 1 tbsp plant based butter 2 leeks 2 garlic cloves 1 tsp fennel seeds 1 tsp dried oregano ¼ tsp chilli flakes 2 spring onions 100g spinach 20g basil 100g plant based parmesan 2x packs silken tofu 100ml plant based cream 1 tsp dijon mustard 2 tbsp corn flour 3 tbsp nutritional yeast 1 lemon, zest and juice 100g plant based burrata 125g asparagus Fresh basil for garnish METHOD Dust a surface with the flour and roll the pastry to a 30cm wide circle | Grease the dish with plant-based butter | Press the pastry into the pie dish | Trim and crimp the edges | Chill for 30 minutes Line the pastry with baking parchment and fill with baking beans or rice | Bake in the oven for 18 minutes | Remove the baking parchment and beans and return to the oven for 5 mins Cut the leek in half and slice into half moons | Crush the garlic | Finely slice the spring onion | Slice the basil, reserving a few leaves to garnish Heat a frying pan over a medium heat | Add a drizzle of olive oil and the butter | cook the leeks until caramelised | Add the garlic and spices and cook for a few minutes | Add the basil, spring onion and spinach until cooked | Season with salt and pepper Zest and juice the lemon | Grate the cheese | Place the filling ingredients in a blender and blend until smooth | Add salt and pepper to taste | Stir through the cheese Transfer the veg to the pie crust and pour over the filling | Spoon over the burrata and top with the asparagus | Place in the oven for 40 minutes until set Remove from the oven and leave to cool | Top with basil leaves and extra chili flakes

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