Torta Pasqualina Savory Italian Easter Pie Recipe
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
5 servings
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Calories
949 kcal
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Course
Main Course
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Cuisine
Italian
Torta Pasqualina Savory Italian Easter Pie Recipe
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Torta Pasqualina Recipe is a traditional Italian Easter savory pie featuring spinach, creamy ricotta, and egg filling baked in a golden puff pastry shell. This is a well-loved and traditional Italian recipe!
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Ingredients
For the filling:
- 1 pound baby spinach leaves 450 grams
- 1 onion chopped
- 2 cloves garlic minced
- 2 tablespoons extra-virgin olive oil
- 15 ounces fresh ricotta cheese drained liquid removed
- 1 cup Parmigiano Cheese grated (you can also use Pecorino Romano cheese)
- 7 eggs room temperature
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
- fresh black pepper to taste
For Assembly:
- 2 sheets puff pastry thawed according to package instructions
- Egg wash 1 beaten egg
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Instructions
- Preheat your oven to 350°F.
- Fill a large pot with water and boil over high heat. Once boiling, add spinach into the water and let cook for 2 minutes until wilted. Transfer greens into a colander and rinse under cold water. Using paper towels, squeeze spinach to remove excess water. Transfer spinach to a cutting board and chop; set aside.
- In a large pan over medium heat, saute the onion in olive oil for 5-6 minutes, stirring occasionally. Add the garlic and cook until fragrant- 2 minutes. Turn off the heat and let cool.
- In a large mixing bowl, combine the chopped spinach, cooked onions and garlic, fresh ricotta, grated Parmigiano, 2 eggs, salt, ground nutmeg, and fresh black pepper. Mix well until combined.
- Grease an 8-inch springform pan with olive oil or cooking spray. Make sure to coat the sides well.
- Roll out one sheet of puff pastry and line the bottom and sides of the pan, making sure to leave some over the edges.
- Fill the pastry-lined pan with the ricotta and spinach mixture, and even out the surface.
- Make five deep holes in the filling using the back of a spoon. Carefully crack one raw egg into each hole, careful not to break the yolk. Add a pinch of salt to each egg.
- Roll out the second sheet of puff pastry on a lightly floured surface into a 9-inch circle. Place the puff pastry over the spinach pie and pinch the edges of the puff pastry together to crimp and seal the pie.
- Brush the egg wash on the pie (you may have some leftovers). With a sharp knife- create small vents on the top of the pastry.
- Bake for 55-60 minutes; the top is golden brown and puffed. Let it cool for at least 30 minutes before removing it from the springform pan. Transfer to a serving platter or large cake plate for a festive effect.
- Slice and serve warm. Buon appetito!
Notes
- Top Tips
- Quality Ingredients: Use fresh, high-quality ingredients, especially spinach, eggs, puff pastry, and ricotta. Fresh and flavorful ingredients contribute significantly to the overall taste of the dish.
- Quality Ingredients: Use fresh, high-quality ingredients, especially spinach, eggs, puff pastry, and ricotta. Fresh and flavorful ingredients contribute significantly to the overall taste of the dish.
- Properly Drain Spinach: Ensure you thoroughly drain the cooked spinach to remove excess moisture. This helps prevent a soggy filling and maintains the pastry's crispiness.
- Properly Drain Spinach: Ensure you thoroughly drain the cooked spinach to remove excess moisture. This helps prevent a soggy filling and maintains the pastry's crispiness.
- Season Well: Season the spinach and ricotta mixture well. Taste and adjust the salt, pepper, and nutmeg to your liking. Well-seasoned fillings enhance the overall flavor of the pie.
- Season Well: Season the spinach and ricotta mixture well. Taste and adjust the salt, pepper, and nutmeg to your liking. Well-seasoned fillings enhance the overall flavor of the pie.
- Puff Pastry Handling: Handle store-bought puff pastry gently to preserve its flakiness. Follow package instructions for thawing, and avoid overworking the dough for a flaky crust.
- Puff Pastry Handling: Handle store-bought puff pastry gently to preserve its flakiness. Follow package instructions for thawing, and avoid overworking the dough for a flaky crust.
- Egg Wells: Create wells, or large holes, in the spinach filling for the eggs. This helps the eggs cook evenly and gives the pie a pretty presentation.
- Egg Wells: Create wells, or large holes, in the spinach filling for the eggs. This helps the eggs cook evenly and gives the pie a pretty presentation.
Nutrition Information
Show Details
Calories
949kcal
(47%)
Carbohydrates
54g
(18%)
Protein
36g
(72%)
Fat
66g
(102%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
7g
Monounsaturated Fat
32g
Trans Fat
0.03g
Cholesterol
319mg
(106%)
Sodium
1274mg
(53%)
Potassium
808mg
(23%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
9423IU
(188%)
Vitamin C
27mg
(30%)
Calcium
560mg
(56%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 949 kcal
% Daily Value*
| Calories | 949kcal | 47% |
| Carbohydrates | 54g | 18% |
| Protein | 36g | 72% |
| Fat | 66g | 102% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 32g | 160% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 319mg | 106% |
| Sodium | 1274mg | 53% |
| Potassium | 808mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 9423IU | 188% |
| Vitamin C | 27mg | 30% |
| Calcium | 560mg | 56% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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