Spinach, ricotta, and egg pie - italian torta pasqualina
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
Materials
- mixing bowl, frying pan, baking dish, oven
Preparation
Mix ricotta, 80 g parmesan, 1 egg, nutmeg, salt, and pepper. Wrap and refrigerate.
Cook the spinach in salted boiling water for 3 minutes. Drain well.
Sauté the chopped shallot and garlic in a pan with olive oil. Add spinach and stir for about 5 minutes over low heat.
Chop 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.
Add the ricotta mixture on top and then create 4 holes using a tablespoon.
Add the egg yolks into the holes. Fold the edges of the pastry sheet towards the center. Brush the edges with egg white.
Place 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.
Bake for 1 hour at 350°F (180°C).
There you go, your Easter pie is ready!
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
- Carbo: 41.4g
- Total fat: 26.6g
- Saturated fat: 11.3g
- Proteins: 35.3g
- Fibers: 7.2g
- Sugar: 5.3g
- ProPoints: 15
- SmartPoints: 17
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