Torta Pasqualina (Easter Pie)

Updated at: Tue, 10 Dec 2024 19:26:00 GMT

Step 1

n a large bowl, combine the flour and salt. Add the olive oil and gradually pour in the water, mixing as you go until the dough starts coming together.

Step 2

Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.

Step 3

Cover the dough with a cloth and let it rest for at least 30 minutes.

Step 4

Blanch the spinach in boiling water for about 3-4 minutes, then drain and press out excess water. Chop finely and set aside.

Step 5

In a bowl, combine the ricotta, chopped spinach, Parmesan cheese, 3 eggs, and a pinch of nutmeg. Stir until the mixture is smooth and well combined. Season with salt and pepper to taste.

Step 6

Preheat the oven to 180°C (350°F).

Step 7

Roll out two-thirds of the dough on a floured surface to form a round base. It should be large enough to line a round baking pan (about 24 cm/9 inches in diameter).

Step 8

Place the dough in the pan, making sure it covers the base and edges. Trim any excess dough hanging over the sides.

Step 9

Pour the ricotta and spinach mixture into the pastry base.

Step 10

With the remaining dough, roll out a top layer and carefully place it over the filling. Seal the edges by pressing them together with a fork or by folding the dough over itself.

Step 11

Create small pockets or holes in the top layer of dough to allow steam to escape during baking.

Step 12

Make three small wells in the filling and gently crack one egg into each well (it’s okay if the eggs spread a bit, they will cook inside the pie).

Step 13

Beat the remaining egg and brush the top of the pie with it for a golden finish.

Step 14

Bake for 40-45 minutes, or until the pastry is golden brown and the filling is set.

Step 15

Let it cool slightly before slicing.

Step 16

Garnish with extra Parmesan cheese or fresh herbs if desired. Serve warm or at room temperature.

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