Spinach, ricotta, and egg pie - italian torta pasqualina
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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
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
oven
Questions
Photos of members who cooked this recipe
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