Torta Pasqualina is a traditional Italian pie from Liguria, typically made during the Easter holiday. It features layers of delicate pastry filled with ricotta, spinach, and is remarkable for its signature addition of whole eggs baked into the filling.
Ingredients
- 500 grams fresh spinach washed and trimmed
- 500 grams ricotta cheese drained
- 8 pieces eggs 6 hard-boiled, 2 raw
- 100 grams Parmesan cheese grated
- 500 grams puff pastry store-bought or homemade
- 1 tablespoon olive oil extra virgin
- to taste salt
- to taste black pepper freshly ground
Instructions
- Preheat the oven to 180°C (350°F).
- Blanch the spinach in boiling water for 2 minutes, then drain and squeeze out excess water. Chop finely.
- In a large bowl, mix the chopped spinach, ricotta, Parmesan, and 2 raw eggs until well combined. Season with salt and pepper.
- Roll out half of the puff pastry and line a greased 9-inch pie tin, ensuring it covers the sides.
- Fill the pastry base with the spinach and ricotta mixture. Make 6 evenly spaced indentations in the filling and place a hard-boiled egg in each.
- Cover the pie with the remaining rolled-out pastry, sealing the edges. Brush with olive oil.
- Bake in the preheated oven for about 1 hour, or until the pastry is golden brown.
- Allow the pie to cool slightly before serving.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 28gProtein: 14gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 110mgSodium: 400mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 1500IUVitamin C: 10mgCalcium: 200mgIron: 2mg