Italian Spinach Pie Torta Pasqualina
Torta Pasqualina is a traditional Italian savory pie made with tender spinach, creamy ricotta, Parmesan cheese, and eggs baked inside layers of delicate pastry. A classic Ligurian recipe traditionally served at Easter, this rustic Italian pie is delicious warm or at room temperature.
Ingredients
- 2 Tbsp. olive oil
- 1/2 cup chopped onion
- 1 Tbsp. minced garlic
- 1 1/2 lbs. fresh spinach or swiss chard
- 2 cups ricotta
- 1/2 cup grated parmesan cheese
- pinch of nutmeg
- 2 Tbsp. chopped Italian parsley
- 7 eggs 3 mixed into the filling and 4 or more cracked whole into the pie
- 2 pie crust store bought
- egg wash for brushing the crust
- salt and pepper to taste
Instructions
- Sauté the onion and garlic in the 2 Tbsp. of olive oil until soft and translucent, then add the spinach and cook for just a few minutes until wilted. Let cool slightly. Then use your hands to squeeze out as much of the liquid as possible and chop.
- In a bowl, mix the add three of the eggs and whisk slightly, add in the ricotta, parmesan, spinach, parsley, nutmeg, salt and pepper to taste
- Line a lightly greased pie dish or 8 inch spring form pan with one of the pie crust, fill with the spinach mixture.
- Make 4-5 small indentations in the filling using the back of a spoon and crack one egg into each one- don’t stir. These will bake whole inside the pie
- Cover with second crust, seal the edges, and cut a few small slits on the top. brush with egg wash .
- , Bake in a 375 degree preheated oven for 45-55 minutes, or until golden brown and the filling is set
- Let cool slightly before slicing.