Description
Torta Pasqualina is a classic Italian savory pie traditionally enjoyed during Easter. This recipe features a delicate puff pastry filled with a flavorful mixture of spinach, ricotta, Parmigiano-Reggiano, and eggs. The pie is baked to golden perfection with whole eggs nestled inside the filling, creating a visually stunning and delicious dish ideal for brunch or a festive meal.
Ingredients
Filling
- 12 Ounces frozen spinach (leaves, thawed and squeezed dry)
- 1 yellow onion (finely chopped)
- 5 Cloves garlic (minced)
- 2 Tablespoons extra-virgin olive oil
- 15 Ounces fresh ricotta cheese (extra liquid drained off the top)
- 2 Ounces Parmigiano-Reggiano (1 Cup, grated)
- 9 large eggs
- 1 Teaspoon sea salt (fine)
- ¼ Teaspoon ground nutmeg
- Black pepper (fresh ground, to taste)
Pastry and Garnish
- 2 Sheets puff pastry (thawed)
- Olive oil or cooking spray (to grease the pan)
Instructions
- Preheat Oven: Heat your oven to 350°F (175°C) to prepare for baking the torta.
- Prepare Spinach: Squeeze the thawed spinach in a clean kitchen towel to remove excess moisture, then chop finely and set aside.
- Sauté Aromatics: Warm olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 5 to 6 minutes until softened, stirring occasionally. Add the minced garlic and cook for an additional 2 minutes until fragrant. Remove from heat and allow to cool slightly.
- Mix Filling: In a large bowl, combine the chopped spinach, cooked onion-garlic mixture, ricotta cheese, grated Parmigiano-Reggiano, 3 of the eggs, sea salt, ground nutmeg, and freshly ground black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Prepare Pan: Grease an 8-inch springform pan with olive oil or cooking spray to prevent sticking.
- Assemble Base Layer: Roll out one sheet of puff pastry into about a 12-inch circle. Lay it into the greased pan, pressing it into the bottom and up the sides, leaving some overhang.
- Add Filling: Spread the spinach and cheese mixture evenly inside the pastry-lined pan. Using the back of a spoon, make 5 deep wells in the filling.
- Add Eggs: Crack one egg into each well, taking care to keep the yolks intact. Lightly sprinkle salt over each egg.
- Top Layer: Roll the second puff pastry sheet to form about a 9-inch circle and drape it over the filling. Pinch the edges of the top and bottom pastry sheets to seal, trimming any excess and gently crimping around the edges.
- Egg Wash and Vent: Beat the last egg in a small bowl and brush it over the top crust to give it a golden color when baked. Cut a few small vents in the top crust with a sharp knife to allow steam to escape during baking.
- Bake: Place the torta in the preheated oven and bake for 55 to 60 minutes, or until the pastry is puffed and deeply browned.
- Cool and Serve: Remove from the oven and allow the torta to cool for at least 30 minutes before releasing the springform pan ring. Slice and serve warm or at room temperature.
Notes
- Ensure spinach is well-drained to prevent soggy pastry.
- You can substitute puff pastry with homemade pie crust for a different texture.
- Using a springform pan helps to easily remove the torta without breaking it.
- Letting the torta cool before removing the ring helps it set properly.
- This dish can be served as brunch, lunch, or light dinner.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Brunch
- Method: Baking
- Cuisine: Italian
