Spinach, ricotta, and egg pie - italian torta pasqualina

vote now
Main Dish
Very Easy
1 h 53 m
567 Kcal

What’s hidden in this pie straight from Italy for Easter?! To find out, follow the step-by-step instructions of our recipe explained below, not only in photos but also in video ;-) And for tasting, know that this Torta Pasqualina is a vegetarian recipe that can be enjoyed hot or cold :-)

Ingredients

4

Materials

  • mixing bowl, frying pan, baking dish, oven

Preparation

Preparation15 min
Waiting time30 min
Cook time1 h 8 m
  • Spinach, ricotta, and egg pie - italian torta pasqualina - Preparation step 1Mix ricotta, 80 g parmesan, 1 egg, nutmeg, salt, and pepper. Wrap and refrigerate.
  • Spinach, ricotta, and egg pie - italian torta pasqualina - Preparation step 2Cook the spinach in salted boiling water for 3 minutes. Drain well.
  • Spinach, ricotta, and egg pie - italian torta pasqualina - Preparation step 3Sauté the chopped shallot and garlic in a pan with olive oil. Add spinach and stir for about 5 minutes over low heat.
  • Spinach, ricotta, and egg pie - italian torta pasqualina - Preparation step 4Chop the spinach and mix with 80 g parmesan, 1 egg, salt, and pepper. Roll out one shortcrust pastry sheet in a greased baking dish. Spread the spinach mixture over the pastry.
  • Spinach, ricotta, and egg pie - italian torta pasqualina - Preparation step 5Add the ricotta mixture on top and then create 4 holes using a tablespoon.
  • Spinach, ricotta, and egg pie - italian torta pasqualina - Preparation step 6Add the egg yolks into the holes. Fold the edges of the pastry sheet towards the center. Brush the edges with egg white.
  • Spinach, ricotta, and egg pie - italian torta pasqualina - Preparation step 7Place the second pastry sheet on top and trim the edges. Brush with milk (or egg wash) and create a pattern on top with a knife.
  • Spinach, ricotta, and egg pie - italian torta pasqualina - Preparation step 8Bake for 1 hour at 350°F (180°C).
  • Spinach, ricotta, and egg pie - italian torta pasqualina - Preparation step 9There you go, your Easter pie is ready!

Rate this recipe

Observations

What makes Torta Pasqualina a traditional Easter dish?

Torta Pasqualina is traditionally enjoyed during Easter in Italy, symbolizing spring and renewal with its fresh ingredients like spinach and eggs.

Can I make Torta Pasqualina ahead of time?

Yes, you can prepare Torta Pasqualina in advance and store it in the refrigerator. It tastes great both hot and cold, making it perfect for meal prep.

What are some variations of Torta Pasqualina?

You can experiment with different fillings by adding ingredients like artichokes, feta cheese, or other seasonal vegetables to customize the pie to your taste.

How do I ensure my pastry is flaky and not soggy?

To achieve a flaky crust, make sure to pre-bake the bottom pastry layer slightly before adding the filling, and avoid overloading it with moisture.

What is the best way to serve Torta Pasqualina?

Torta Pasqualina can be served warm or cold, often accompanied by a fresh salad or a light vinaigrette to balance the richness of the pie.

Nutrition

for 1 serving / for 100 g
Calories: 567Kcal
  • Carbo: 41.4g
  • Total fat: 26.6g
  • Saturated fat: 11.3g
  • Proteins: 35.3g
  • Fibers: 7.2g
  • Sugar: 5.3g
  • ProPoints: 15
  • SmartPoints: 17
Nutritional information for 1 serving (381g)

Cookware

oven
PetitChef_OfficialPetitChef_Official

Questions

Photos of members who cooked this recipe

Comments

Rate this recipe: