Torta Pasqualina is delicious spinach and egg pie that was traditionally eaten on Easter Sunday in Italy. The pie is made with puff pastry and is said to have been made with thirty-three sheets of very thin pastry.
● 800g of spinach ● 500g of ricotta ● 6 eggs ● 2 sheets of puff pastry ● salt ● black pepper
● Put spinach leaves in a large saucepan with a lid. Turn the heat on low, cover them and leave them to wilt for 15 minutes. Remove from the heat and allow the spinach to cool completely.
● Whizz the spinach in a blender for a few seconds to chop it into small pieces. Then, in a bowl, mix the spinach with the ricotta cheese. Season with salt and pepper to taste and mix in 1 egg.
● Butter a deep cake tin and line it with one of the sheets of puff pastry. Pour in the spinach mixture and transfer the tin to the fridge to chill for about 30 minutes. ● Carefully make four large holes in the spinach mixture with a spoon, big enough to take an entire egg each. Then break 1 egg into each of the holes.
● Beat the remaining egg with a fork and paint the disc of pastry with it. Gently fold down the edges of the pastry lining to join up with the disk and seal the pie and put the whole thing in the fridge for 30 minutes.
● While the pie is in the fridge, preheat the oven to 180°C and bake the pie for 60 minutes. Allow the pie to cool completely.
Order Fresh, Authentic Ricotta Cheese from the IICCI and you will benefit from a 10% discount on the products' MRP. If you are a member of the IICCI and/or of the IICCI's Italics Wine Clubs in India, you will be eligible for a 25% discount!
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Credit: Great Italian Chefs