Teresa's Recipes
Torta Pasqualina
The Torta Pasqualina is a delightful Italian Easter delicacy that has been passed down through generations. This savory pie is a symphony of flavors, combining creamy ricotta, sharp Parmesan, fresh spinach, and whole eggs, all encased in a light, flaky puff pastry. The pie's center reveals a beautiful cross-section of whole eggs; a symbol of rebirth and the essence of Easter celebrations. Crisp on the outside and creamy on the inside, this pie is a perfect centerpiece for your Easter table.
Ingredients
- To taste Salt
- To taste Black pepper
- 1/2 teaspoon Ground Nutmeg
- 5 large Eggs
- 1/2 cup, grated Parmesan cheese
- 1 cup Ricotta cheese
- 1 pound Fresh spinach
- 2 sheets Puff pastry
Dietary Notes
- Servings: 8
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Calories: 350
- Fat: 20g
- Carbs: 25g
- Protein: 15g
- Sodium: 450mg
- Sugar: 2g
Instructions
- Preheat the oven to 180°C (350°F).
- Roll out one puff pastry sheet and use it to line a round baking dish, making sure to press the pastry into the corners.
- In a large pan, cook the spinach with a little water until it wilts. Drain well and chop finely.
- In a large bowl, mix the chopped spinach with the ricotta, Parmesan, 1 beaten egg, nutmeg, salt, and pepper. Stir until well combined.
- Spread the spinach and cheese mixture evenly over the pastry in the baking dish.
- Create 4 small wells in the spinach mixture and carefully break an egg into each well, ensuring the yolks remain intact.
- Roll out the second puff pastry sheet and place it over the top. Trim any excess and crimp the edges to seal.
- Make a small hole in the center of the top pastry layer to let steam escape.
- Bake for about 1 hour, or until the pastry is golden and crisp. If the top starts to brown too quickly, cover it with aluminum foil.
- Remove from the oven and let cool for at least 15 minutes before serving.
Tips
- For a vegetarian version, replace the Parmesan with a vegetarian hard cheese.
- You can also add cooked artichokes or Swiss chard to the spinach mixture for a different flavor profile.
- The pie is traditionally served at room temperature, making it a great make-ahead dish for gatherings.