Torta Pasqualina is an Italian savory pie filled with chard or spinach, eggs and ricotta. This is one of Liguria’s iconic dishes but is prepared throughout the country during the Easter celebrations. The original Pasqualina pie calls for 33 layers of thin dough to represent the 33 years of Jesus.
This is one of the recipes I’ve shared with my foodie students during the Primavera! cooking class at the Italian Cultural Institute of Los Angeles. For this delicious savory pie, I’ve used the outstanding Di Stefano Cheese ricotta, because Italian cuisine is all about the freshest and finest ingredients.
Buona Pasqua …Happy Easter!
Photo by Maurizio “OttO” De Togni
Yields : 8 servings
Difficulty : easy
Prep Time : 20 min.
Cook Time : 30 min.
1 garlic clove
2 tablespoons unsalted butter
1 lb spinach, cooked and chopped
10 oz ricotta cheese
½ cup Parmigiano Reggiano
salt and pepper, to taste
2 puff pastry frozen sheets, thawed
1 egg yolk, to brush
Preheat oven at 350 F degrees.
In a large skillet, sauté the garlic clove with butter until golden, then add the spinach and cook for a couple of minutes. Allow to cool.
In a medium bowl, mix together ricotta, Parmigiano Reggiano, the spinach and 1 egg until well blended. Adjust the taste with salt and pepper if necessary.
Line a 9 inch pie pan with parchment paper.
Roll the thawed puff pastry on a slightly floured work surface then move the puff pastry into the pie pan, trim the excess of puff pastry from the edges with a knife, pinch the pastry with a fork.
Spread evenly the filling into the puff pastry.
With the back of a dinner spoon, make 3 marks into the filling then fill the marks with the eggs.
Lay over the other puff pastry sheet, pinch the edges to seal the pie.
Brush the puff pastry with one beaten egg yolk.
Bake for 35 minutes.
Allow to cool a bit in its pan before serving.