Spinach, ricotta, and egg pie - italian torta pasqualina

Ingredients

• 2 shortcrust pastry sheets
• 250 g ricotta
• 80 g grated parmesan
• 2 eggs
• 4 egg yolks
• 1 egg white
• 1 tsp nutmeg
• salt
• pepper
• 1 tbsp olive oil
• 1 shallot
• 1 garlic clove
• 600 g spinach
• water
• 2 tbsp milk (or egg wash for glazing)

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!

Cookware

Questions

Photos of members who cooked this recipe