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PhotoRecipe: Torta Pasqualina

Dear Friends & Easters,

I thought I had posted this recipe before but anywhere I look I cannot find it. Since Easter is approaching this recipe is definitely worth (re)posting as it is one of my favorite things to prepare in the world. Torta Pasqualina is a simple flavor combination but it has a little surprise that makes it unique. It is usually made with different kinds of greens and when I came to New York I started making it with spinach. You can use chard or kale, or a mix of different greens.

Let’s start with the ingredients:

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    I love this pie because when you cut a slice you will get also a little slice of hardboiled egg.

    Happy Easter!

  • 2 9inch disks of pastry dough
  • 4 eggs
  • 10oz frozen chopped spinach, thawed
  • 8oz ricotta cheese
  • 4oz mozzarella cheese, cubed
  • 1/4 tbsp salt,
  • 1/2 cup parmigiano, grated,
  • nutmeg (optional)

Step 1: Cook the spinach in boiling salted water and let them cool completely (this step can be down ahead of time). When the spinach is cool, squeeze out as much water as possible.  Preheat the oven at 350F.

Step 2: In a large bowl combine spinach, ricotta, parmigiano, nutmeg and salt.  Mix to combine and them stir in the mozzarella.

Step 3: Unroll the pastry dough and place the first disk in the pie dish.  Fill it with the spinach ricotta mixture.  Using a spoon create 4 wells in the filling and place 1 cracked egg in each well.

Steps 4: Cover the pie with the second pie crust disk and seal the edges with a fork.  My mom uses an egg wash to give the top crust a golden color, but that is not necessary. Cook in the oven until the pie is golden brown  (about 45 minutes).