Description
A traditional Italian Easter pie filled with spinach, ricotta, and eggs, perfect for a festive meal.
Ingredients
Scale
- 1 pound (450 grams) baby spinach leaves, fresh
- 12 ounces (340 grams) fresh ricotta cheese
- 2 ounces (60 grams) grated pecorino Romano cheese
- 2 eggs, large
- 1/41/2 teaspoon ground nutmeg
- 11/2 teaspoon salt or to taste
- 1/41/2 teaspoon black pepper or to taste
- 17 1/2 ounces (500 grams) store-bought frozen puff pastry, approximately
- 5 eggs, extra, large
- olive oil for greasing the pan
- 11/2 teaspoon salt or to taste
- 1/41/2 teaspoon black pepper or to taste
Instructions
- Prepare the Filling: Start by sautéing your spinach until it is wilted and fragrant. Remember to squeeze out any excess moisture so your pie will not turn out soggy. Do not skip this step or you might be left with a wet mess.
- Roll Out the Pastry: Now it is pastry time! Roll out your cold puff pastry on a floured surface until it is nice and thin. Make sure it is not too warm; otherwise, it can become sticky, making it tricky to handle.
- Assemble the Pie: Place a layer of the pastry in your pie dish and fill it with your spinach and ricotta mixture. Be gentle when adding the whole eggs on top to avoid breaking them.
- Bake Until Golden: Pop your assembled pie into a preheated oven and let it bake until the top turns a beautiful golden brown and fills the air with mouth-watering aromas. Timing is key; if you pull it out too early, it might not be fully cooked at the center!
- Cool Before Serving: Once it is out of the oven, let it cool for a bit. This allows the filling to set, making it easier to slice. Avoid the temptation to cut into it right away; patience pays off!
Notes
- Storage Tips: Torta Pasqualina can be stored for up to 3 days in the fridge. It can be frozen for up to 3 months, but the texture may change after freezing and thawing. Thaw overnight in the fridge and reheat in the oven at 350 degrees F for 10-15 minutes.
- Expert Tips: If excess moisture in the filling is a concern, squeezing out liquid from the spinach is key to keeping the pastry crisp. When planning ahead, making your filling the day before allows the flavors to meld beautifully. For easier handling, keep the puff pastry chilled while working with it to avoid any stickiness. If the pastry is not puffing up during baking, it is worth checking if it was adequately chilled and not overworked. For a non-watery filling, ensure that both the spinach and ricotta are properly drained.
- Serving Suggestions: Pair with a fresh Cherry Tomato Caprese Salad. Serve alongside Greek Couscous Salad for a Mediterranean touch. Enjoy with a light white wine for a well-rounded meal.
- Recipe Variations: You can add herbs like parsley and marjoram for a fresh kick. Create a version with more vegetables, such as mushrooms or zucchini. Omit the whole eggs for an economical variation.
- Ingredient Notes: Swiss chard can substitute for spinach; just remove and chop the thick stalks. For cheese, you can replace pecorino Romano with Parmigiano Reggiano cheese (Parmesan cheese) for a less intense flavor. If you need an alternative for puff pastry, frozen shortcrust pastry works too.
Nutrition
- Serving Size: 1 slice
- Calories: 770
- Sugar: 2g
- Sodium: 1216mg
- Fat: 52g
- Saturated Fat: 20g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 345mg