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Torta Pasqualina
Created by: Howcan Team
Ingredients
- 2 1/2 cups of all-purpose flour
- 1/4 cup of olive oil
- 1/2 cup of water
- 1 teaspoon of salt
- 1 pound of fresh spinach, chopped
- 1 cup of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 4 eggs
- Salt and pepper to taste
- 1/4 teaspoon of nutmeg
Instructions
- In a large bowl, combine 2 1/2 cups of flour and 1 teaspoon of salt. Make a well in the center and pour in the olive oil and water. Mix until a dough forms. Knead the dough on a floured surface for about 5 minutes, then cover and let it rest for 30 minutes.
- In a large skillet, sauté the chopped spinach until wilted. Remove from heat and let it cool. In a separate bowl, mix the spinach with ricotta, Parmesan, 2 eggs, salt, pepper, and nutmeg.
- Preheat the oven to 375°F (190°C). Divide the dough into two equal parts. Roll out one part to fit the bottom of a 9-inch pie dish. Spread the spinach and cheese mixture over the dough. Make 4 small wells in the filling and crack an egg into each well.
- Roll out the second part of the dough and place it over the filling. Pinch the edges to seal the pie. Beat the remaining 2 eggs and brush the top of the pie with the beaten eggs.
- Bake for 45-50 minutes, or until the crust is golden brown. Allow the Torta Pasqualina to cool for 10 minutes before slicing and serving. Enjoy!
Torta Pasqualina, a traditional Italian Easter dish, originated in Liguria. This savory pie features layers of thin pastry filled with a mixture of ricotta, spinach, and whole eggs. The name "Pasqualina" is derived from "Pasqua," meaning Easter in Italian. Legend has it that the pie was created to celebrate the end of Lent, with the eggs symbolizing rebirth and the new season. Renowned chefs like Gennaro Contaldo and Lidia Bastianich have popularized this dish, and it's a staple in many Italian households during Easter. For an authentic experience, visit Liguria or seek out a reputable Italian restaurant known for its traditional recipes. The key to a perfect Torta Pasqualina lies in the delicate balance of the filling and the flakiness of the pastry. Buon appetito!
90 min
8
320 calories
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