Torta Pasqualina is a pot pie typically eaten in Easter period. Everybody has his own mix: somebody uses just spinaches, somebody puts also chards. Me, I prefer using both because the taste of both herbs together is very nice. Spinaches are more delicate, while chards have a stronger taste.
It’s cooked during Easter period because it has seasonal ingredients.
I give you the recipe according to my taste.
For the crust:
- 500 g flour
- 2 tablespoons olive oil
- 300 g water (almost)
- a pinch of salt
For the stuffing
- 750 g spinaches
- 750 g chards
- 1 onion
- 500 g ricotta
- 200 g grated parmesan
- 10 eggs
- 1 pinch of marjoram leaves
- Salt, pepper, nutmeg
- Olive oil
Prepare the crust, properly mixing flour, water, salt and olive oil. Share the dough into 4. Make 4 thin sheets.
Chop the onion and cook it with 2 table spoons of olive oil. When it’s golden, add the spinaches and chards. Put salt to taste. Add the marjoram leaves in small pieces. Let them properly cook. When they are ready, leave them to cool. They don’t have to be watery.
When they have cooled, chop them in small pieces and add 2 eggs,
In the meanwhile, mix ricotta, salt, parmesan and a scratch of nutmeg in a bowl.
Lay 2 sheets of dough on a round tin (we use 2 sheets to keep the crust of the right consistence. The result will be great in this way!). between the 2 sheets you must spread some olive oil.
Mix the mixture of herbs and eggs with the ricotta cream and put it in the tin. After that, put i
With the back of the spoon, make 6 small caves around the surface of the stuffing. Put the 6 eggs on these small holes.
Cover with the 2 remaining sheets of dough (between the 2 sheets spread some olive oil).
Close properly the cake with the dough.
To make the crust nicer to see, spread it with some olive oil.
Cook the torta pasqualina in the oven at 180°C for 1 hour.
You can eat it warm, but it’s also delicious cold or tepid.
You can also bring it to a picnic, considering you don’t need to warm it.
It’s delicious! Try it and let me know! I’m sure you’ll love it!