Easter pie

Torta Pasqualina: An Italian Delicacy with Spinach and Ricotta

Torta Pasqualina is a traditional dish, full of flavor, that brings a touch of joy to the Easter table but can be enjoyed at any time of the year. This festive pie combines textures and aromas, delivering a perfect mix of fresh spinach, creamy ricotta, and delicate eggs to your platter. Here’s how you can prepare it at home, step by step!

Total preparation time: 1 hour 15 minutes
Preparation time: 30 minutes
Baking time: 40-45 minutes
Number of servings: 8

Ingredients:

- 2 round sheets of shortcrust or puff pastry
- 1 kg fresh spinach (or 500 g frozen spinach, if you prefer)
- 1 green onion
- 3 tablespoons olive oil
- 250 g cow's ricotta
- 50 g thick sour cream
- 2 tablespoons grated parmesan
- 6 eggs (or 3, depending on preference)
- Salt and pepper to taste
- 1 tablespoon flour (optional, for a firmer filling)

Preparing the ingredients:

1. Spinach: Wash the spinach in several waters to ensure it is clean, removing any impurities. Then, boil it in salted boiling water for 10-15 minutes until tender. Once ready, drain it well and chop it finely.

2. Onion: Clean and slice the green onion into fine rings. In a pan, heat the olive oil over medium heat and add the onion. Sauté for about 3-4 minutes until golden and fragrant.

3. Preparing the filling: Add the chopped spinach to the pan with the onion and cook for another 10 minutes, stirring occasionally. If the mixture becomes too dry, you can add a tablespoon of water to prevent sticking. After it cools slightly, transfer the spinach to a bowl. Add the ricotta, sour cream, parmesan, salt, and pepper to taste. If you want a firmer filling, you can also add a tablespoon of flour.

Assembling the Torta Pasqualina:

1. Preparing the pan: Preheat the oven to 170-180 degrees Celsius. Choose a round pan, ideally with a removable ring, for an elegant presentation. Grease the pan with butter to prevent sticking.

2. The pastry: Place the first sheet of pastry in the pan, ensuring it covers the edges as well. With a fork, poke the pastry in several places to allow air to escape during baking.

3. The filling: Pour the spinach and ricotta mixture into the pan, leveling it evenly. Using the back of a spoon, make 6 indentations in the filling – 5 around the edge and one in the center. Crack an egg into each indentation (if you prefer, you can use only 3 eggs and distribute them evenly).

4. The cover: Place the second sheet of pastry on top, poke it again with a fork, and brush with a mixture of egg yolk and a little milk to achieve a golden and appetizing crust.

5. Baking: Place the pan in the oven and bake the torta for 40-45 minutes, or until golden and firm. Place a baking tray on the lower rack to prevent burning the bottom.

Serving:

Torta Pasqualina is served cold, making it perfect for a spring lunch or a light dinner. It can be accompanied by a fresh green salad with lemon or a tomato salsa for a delicious contrast. Additionally, a glass of dry white wine will perfectly complement this delicacy.

Variations and suggestions:

This recipe is very versatile! You can replace spinach with kale, nettles, or even a mix of vegetables. You can also experiment with different cheeses, such as feta or goat cheese, to add a distinct note.

Nutritional information:

A serving of Torta Pasqualina contains approximately 350 calories, being a good source of protein due to the cheeses and eggs. Spinach is rich in vitamins A, C, and K, as well as essential minerals such as iron and calcium.

Frequently asked questions:

1. Can I use frozen spinach?
Yes, frozen spinach is an excellent alternative. Make sure to thaw and drain it well before use.

2. How can I store Torta Pasqualina?
It keeps well in the refrigerator for 3-4 days. It can be reheated in the oven or eaten cold.

3. Can I add meat to the recipe?
Of course! You can add diced ham or cooked ground meat to the filling for a heartier version.

I hope this recipe inspires you to prepare Torta Pasqualina at home and enjoy a delicacy full of taste and tradition! Cooking is an art, and every recipe has its story. So, experiment, add a personal touch, and turn every meal into a celebration!

 Ingredients: 2 round sheets of shortcrust pastry or puff pastry, 1 kg fresh spinach, 1 green onion, 3 tablespoons olive oil, 250 g cow's ricotta, 50 g thick sour cream, 2 tablespoons grated parmesan, 6 eggs