Torta Pasqualina
Torta Pasqualina is a traditional Italian recipe served at Easter. This delicious pie features a puff pastry crust stuffed with spinach, ricotta and eggs - yum!
Servings: 8 servings
Calories: 592kcal
Ingredients
- 30 oz. fresh spinach
- 1 Tbsp olive oil
- 2 medium white onions diced
- 1 tsp minced garlic
- 15 oz. ricotta cheese
- 1 cup grated Parmesan cheese
- 1 tsp kosher salt
- 1½ tsp black pepper
- ¼ tsp nutmeg
- 7 large eggs
- 2 sheets frozen puff pastry i.e. (1 17.3-oz. box), thawed
Instructions
- Fill a large saucepan with water and bring to a boil over high heat. Once boiling, drop a large handful or two of spinach into the water and let cook for 2 minutes. Transfer spinach into a colander and rinse under cold water. Repeat until all spinach has been wilted.
- Using paper towels, squeeze spinach to remove as much water as possible. Transfer spinach to a cutting board and chop coarsely; set aside.
- Add olive oil to pan and place over medium heat. Once hot, add onions. Sauté, stirring occasionally for 5 minutes. Add garlic, stir, and continue sautéing for 1-2 more minutes.
- Transfer onions and garlic into a large bowl. Add spinach, ricotta, Parmesan, salt, pepper, nutmeg and 1 egg; stir until well combined.
- Preheat oven to 350°F.
- Spray an 8” springform pan with nonstick baking spray. (Note: The pan should be at least 3” deep.)
- Working on a lightly floured surface, roll one sheet of puff pastry into a 14” circle. Press puff pastry into bottom and sides of the prepared pan.
- Pour spinach mixture into pan. Using a spoon, carefully make 5 holes in the spinach mixture. Crack one egg into each of the holes.
- Roll second sheet of puff pastry into a 9-inch circle. Lay puff pastry over the spinach mixture and pinch edges of puff pastry together to crimp and seal the pie.
- Using the back of a knife, cut slits in the top of the dough over each of the 5 eggs. (Note: The score marks will both serve as steam vents as well as a guide for where to slice the pie so that you cut the eggs in half.)
- Using a small bowl, lightly beat the remaining egg for 1 tablespoon of water; brush egg wash on top of the pie. (Note: The entire egg wash will not be used.)
- Bake at 350°F for 55-60 minutes, or until top is golden brown in color.
- Let cool for 30-45 minutes before releasing springform pan and slicing. Serve warm or at room temperature.
Nutrition
Calories: 592kcal | Carbohydrates: 37g | Protein: 24g | Fat: 40g | Saturated Fat: 14g | Cholesterol: 181mg | Sodium: 819mg | Potassium: 800mg | Fiber: 4g | Sugar: 2g | Vitamin A: 10521IU | Vitamin C: 32mg | Calcium: 390mg | Iron: 6mg
