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Torta Pasqualina

Torta Pasqualina
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Torta Pasqualina is a traditional Italian savory pie from Liguria, featuring a flaky pastry crust filled with a rich mixture of fresh spinach, creamy ricotta, sharp parmesan, eggs, and a hint of nutmeg. Perfect for brunch, lunch, or dinner, this recipe balances wholesome ingredients with a refined taste, making it ideal for family meals or festive gatherings.

Ingredients

Scale

Filling Ingredients

  • 10 oz fresh spinach (or thoroughly thawed frozen spinach, well drained)
  • 1 ½ cups ricotta cheese
  • ¾ cup grated parmesan cheese
  • 3 large eggs, beaten (for the filling)
  • 2 to 3 whole eggs (for cracking into the pie)
  • Pinch of nutmeg
  • Salt, to taste
  • Freshly ground black pepper, to taste

Pastry Ingredients

  • Pie dough or 8-10 sheets phyllo pastry
  • Olive oil, for sautéing and brushing the crust

Instructions

  1. Prepare the Spinach Filling: Wash fresh spinach thoroughly and sauté it lightly in olive oil with a pinch of salt until wilted. Let it cool, then squeeze out all excess moisture to prevent sogginess in the pie.
  2. Mix the Cheeses and Eggs: In a large bowl, combine ricotta, grated parmesan, salt, pepper, a pinch of nutmeg, and the beaten eggs. Stir until smooth, then gently fold in the cooled spinach to maintain an airy texture.
  3. Roll Out the Pastry: If using pie dough, roll it out into thin sheets and layer carefully in a greased pie pan. For phyllo, brush each sheet with olive oil and layer multiple sheets to achieve a crisp and flaky crust.
  4. Assemble the Pie: Pour the spinach and cheese filling over the pastry base. Create little wells in the filling, then carefully crack whole eggs into these pockets for the classic look. Cover with a final layer of pastry and seal the edges tightly.
  5. Bake Until Golden: Preheat the oven to 375°F (190°C). Bake the pie for 40 to 50 minutes or until the crust is golden brown and the filling is set.

Notes

  • Drain spinach well: Removing excess water prevents soggy filling and maintains a light, flaky pie.
  • Use quality cheeses: Fresh ricotta and authentic parmesan enhance creaminess and flavor.
  • Brush phyllo with olive oil: Ensures crisp layers with a rich golden color.
  • Don’t overfill with whole eggs: Too many eggs may cause watery filling; stick to traditional few for best results.
  • Let the pie cool slightly before slicing: Allows filling to set and makes serving neat and easy.

Nutrition

Keywords: Torta Pasqualina, Italian savory pie, spinach pie, ricotta pie, traditional Italian recipe, Easter pie, vegetarian pie, savory pastry

Find it online: https://recipesemilly.com/torta-pasqualina/