Name: Easter pie - torta pasqualina
Prep time: 15 min
Cook time: 1 h 8 min
Total time: 1 h 53 min
Yield: 4
Cuisine: En
Ingredients: 2 short pastry sheets; 1 cup ricotta; 1.5 Tbsp parmesan; 1/4 cup parmesan; 2 eggs; 4 egg yolks; 1 egg white; 1 tsp nutmeg; salt; pepper; 1 Tbsp olive oil; 1 shallot; 1 garlic clove; 21 oz spinach; water; 2 Tbsp milk (or a egg wash to golden)

Ingredients

2 short pastry sheets
1 cup ricotta
1.5 Tbsp parmesan
1/4 cup parmesan
2 eggs
4 egg yolks
1 egg white
1 tsp nutmeg
salt
pepper
1 Tbsp olive oil
1 shallot
1 garlic clove
21 oz spinach
water
2 Tbsp milk (or a egg wash to golden)

Preparation

Preparation15 min

Waiting time30 min

Cook time1 h 8 m

Mix ricotta + 1.5 Tbsp parmesan + 1 egg + nutmeg + salt + pepper. Wrap and refrigerate.
Cook the spinach leaves in salted boiling water for 3 minutes. Drain well.
Cook the chopped shallot and garlic in a hot pan with olive oil. Add spinach and stir for about 5 minutes at low heat.
Chop spinach and mix with 1/4 cup parmesan + 1 egg + salt + pepper. Put your short pastry sheet in a greased mold. Add the spinach mix.
Add the ricotta mix on top and then make 4 holes on toop with a tablespoon.
Add the egg yolks in the holes. Fold the borders or the pastry sheet. Apply egg whites on the borders.
Add the second pastry sheet on top and cut the borders. Brush some milk or egg wash on top and stripe the top with a knife.
Bake 1 hour at 350°F (180°C).
There you are, your Easter pie is ready !