Easter Pie (Torta Pasqualina)
Traditional Italian Easter pie from Liguria with flaky pastry, a spinach and ricotta filling, and whole eggs baked inside. Every slice reveals a cross-section of yolk set in the green filling. Vegetarian, make-ahead friendly, better the day after baking.
Ingredients
For the crust:
- 250 g flour
- 100 g cold butter
- 90 ml cold water
- pinch salt
For the filling:
- 500 g spinach (fresh then boiled in salted water)
- 250 g ricotta
- 4 eggs lightly beaten
- 50 g Parmesan grated
- 4 eggs for decorating the filling
Instructions
- Add all the ingredients for the dough in a food processor and mix until a rough and crumbly dough is formed.
- Transfer the mixture to a clean surface and gather it into a sphere, to form a firm dough.
- Wrap the obtained dough in a plastic wrap and put it in the refrigerator.
- Drain the spinach of excess water and chop it.
- Heat a pan on medium heat with a little bit of oil, add the chopped spinach and ricotta. Cook, stirring on medium heat, until the excess liquid evaporates and the mixture becomes creamier. Add salt, mix and remove from heat.
- Add the Parmesan cheese and let the mixture cool to room temperature, then add the beaten eggs and mix.
- Leave the filling aside and roll out the dough.
- Heat the oven to 180C (360 ºF).
- Divide the dough in two and spread it with a rolling pin until you get two round disks. Transfer one onto the pie form, add the filling.
- With the help of a spoon, make indentations in the filling and crack an egg into each of the indentations.
- Cover with the remaining top, catch the edges of the pie and with a knife, cut a few lines in the top layer, so that the dough does not swell when baked.
- Put the pie in the oven and leave it to bake for 35 minutes, or until it turns brown.
Notes
Squeeze wilted spinach very dry before mixing into the filling — excess moisture causes a soggy base. Make shallow wells with the back of a spoon for the eggs so yolks stay centred. Rest to room temperature before slicing. Best made the day before serving. Keeps refrigerated for 3 days; freezes for up to 2 months.