Torta Pasqualina

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 250g (1 cup) unsalted butter, cold and cubed 250g (1 cup) unsalted butter, cold and cubed
• 1 teaspoon salt 1 teaspoon salt
• 200ml (3/4 cup) water 200ml (3/4 cup) water
• 1kg (2.2 lbs) fresh spinach, washed and chopped 1kg (2.2 lbs) fresh spinach, washed and chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 500g (2 cups) ricotta cheese 500g (2 cups) ricotta cheese
• 100g (1 cup) grated Parmesan cheese 100g (1 cup) grated Parmesan cheese
• 1/2 teaspoon nutmeg 1/2 teaspoon nutmeg
• 8 large eggs 8 large eggs
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 24g (15g saturated)
• Carbohydrates: 28g (2g sugars)
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the water and knead until the dough comes together. Shape it into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let it cool.
5. 5.
   In a separate bowl, mix the ricotta cheese, grated Parmesan, nutmeg, salt, and pepper. Add the cooled spinach mixture and stir until well combined.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   Divide the dough into two portions, one slightly larger than the other. Roll out the larger portion to fit the bottom and sides of a greased 9-inch pie dish.
8. 8.
   Spread half of the spinach and cheese mixture over the dough. Make four wells in the filling and carefully crack two eggs into each well.
9. 9.
   Roll out the remaining dough and place it over the filling. Seal the edges and trim any excess dough.
10. 10.
    Brush the top with beaten egg for a golden finish. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown.
11. 11.
    Allow the Torta Pasqualina to cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves to remove any dirt or grit. Pat them dry before chopping.
• Ricotta cheese — Opt for a high-quality ricotta cheese for a creamy and smooth texture in the filling.
• Parmesan cheese — Freshly grated Parmesan cheese will provide the best flavor. Avoid using pre-packaged grated cheese, as it may contain additives.

Tips & Tricks

• To save time, you can use store-bought puff pastry instead of making the dough from scratch.
• Serve Torta Pasqualina warm or at room temperature for the best flavor and texture.
• Feel free to add other ingredients to the filling, such as sautéed mushrooms or sun-dried tomatoes, to customize the pie to your taste.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat in the oven for a few minutes before serving.
• Serve Torta Pasqualina with a side of fresh salad for a complete and balanced meal.

Serving advice

Torta Pasqualina is best served warm or at room temperature. Cut it into wedges and serve as a main course or as part of a festive brunch. Pair it with a fresh green salad to complement the flavors and textures.

Presentation advice

When presenting Torta Pasqualina, showcase the beautiful layers of the pie by cutting it into wedges and arranging them on a platter. Garnish with fresh herbs, such as basil or parsley, for a pop of color.