Torta Pasqualina, Easter Spinach and Ricotta Pie
A crunchy puff pastry crust with a creamy filling of ricotta and spinach hiding hard boiled eggs. My own and favorite version of a traditional Italian Easter recipe.
Servings: 2 people
Calories: 455kcal
Ingredients
- 2 rolls Puff Pastry
- 1 lb Frozen Spinach 2 lb / 1 kg Fresh
- 2 cloves Garlic
- 1 cup Ricotta cheese
- 4 Eggs
- 4 tablespoon Parmigiano cheese grated
- Salt
- Black Pepper
- Nutmeg ground
Instructions
Make the Filling
- Add the frozen spinach in a pot with a bit of water, cover and bring to boil. When the ice starts to melt, uncover, bring the heat to medium and cook for about 2-3 minutes.
- Add the garlic cloves cut in halves, drizzle with olive oil and season with salt, pepper and a pinch of ground nutmeg.
- Keep them on medium heat until the water all evaporates (careful not to keep them too much on the fire or they'll stick to the bottom of the pot). When they are done, remove the garlic and set them aside in a bowl to cool down completely. (about 20 minutes)
- When the spinach are completely cooled, add the ricotta cheese, the grated Parmigiano cheese and, if necessary, season again with salt, pepper and nutmeg.
- Add 1 egg and mix well with a fork until all the ingredients are completely mixed together.
- Put the remaining 3 eggs in a pot with cold water and bring to boil, then boil them for about 3-4 minutes to get soft boiled eggs; immediately transfer them into cold water to stop cooking and gently peel them.
Assemble the Pie
- Preheat the oven at 375°F (190°C).
- Cover the baking pan with parchment paper and then add a sheet of puff pastry.
- Make several punches on the bottom with the fork, then pour half of the filling in. Even it out then add the 3 soft boiled eggs. Add the remaining filling on top.
- Now cut a round of puff pastry the size of your pan and place it on top. Trim the edges of pastry to keep about 1 inch and then roll the edges.
- Beat 1 egg and brush it all over the surface of the quiche.
- Bake it in the preheated oven for about 30 minutes, in the lowest rack of the oven, until you get a golder crust.
- Serve warm, room temperature, or cold!
Notes
You can replace the spinach with swiss chards or other vegetables and greens to make nice variations of the pie.
Nutrition
Calories: 455kcal | Carbohydrates: 16g | Protein: 37g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 397mg | Sodium: 559mg | Fiber: 7g
