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Instructions:
1. Prepare the Crust:
Mix the Dough: In a large bowl, combine the flour and salt. Add the olive oil (or butter) and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Add the cold water and vinegar, a little at a time, mixing until the dough comes together.
Knead the Dough: Turn the dough out onto a floured surface and knead it for about 5-7 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, but try not to overwork it.
Rest the Dough: Divide the dough into two portions—one slightly larger than the other. Wrap both portions in plastic wrap and let them rest in the fridge for at least 30 minutes.
2. Prepare the Filling:
Cook the Spinach: In a large pan, heat 2 tbsp of olive oil over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant, about 5 minutes. Add the spinach (or Swiss chard) and cook until wilted, around 5-7 minutes. If using frozen spinach, thaw it and squeeze out any excess water.
Drain and Cool: Once the spinach is cooked, remove it from the pan and let it cool. Once cooled, chop the spinach roughly and squeeze out any excess moisture with your hands or a clean kitchen towel.
Mix the Filling: In a large bowl, combine the ricotta, Parmesan cheese, eggs, and the cooked spinach. Season with salt, pepper, and a pinch of nutmeg (if using). You can also add some chopped fresh herbs at this point if you like.
Prepare the Eggs: Make 4-6 small wells in the spinach and ricotta mixture, and crack an egg into each well (this is optional but adds a lovely touch to the pie).
3. Assemble the Torta Pasqualina:
Preheat the Oven: Preheat your oven to 375°F (190°C).
Roll Out the Dough: Take the larger portion of dough and roll it out on a floured surface into a thin, round sheet large enough to line the bottom of a 9-inch (23 cm) springform pan or pie dish. Press it gently into the pan, making sure it covers the bottom and sides.
Add the Filling: Spoon the spinach and ricotta filling into the crust, spreading it evenly. If you’ve cracked eggs into the filling, ensure they’re evenly spaced.
Cover with the Second Crust: Roll out the smaller portion of dough into another thin sheet, large enough to cover the top of the pie. Lay it over the filling and pinch the edges together to seal the pie. Trim any excess dough from the edges.
Create Ventilation: Use a sharp knife to cut a small cross or a few slits in the top of the pie to allow steam to escape while baking.
4. Bake the Torta Pasqualina:
Brush with Egg Wash: For a golden, shiny finish, beat one egg and brush it over the top crust of the pie.
Bake: Place the pie in the preheated oven and bake for 40-50 minutes, or until the crust is golden brown and crisp. If the top starts to brown too quickly, you can cover it loosely with foil and continue baking until done.
Cool: Let the pie cool for about 15 minutes before slicing. Torta Pasqualina is best served at room temperature or slightly warm.
5. Serve and Enjoy:
Slice the Torta Pasqualina into wedges and serve as a main dish or a savory appetizer. It pairs beautifully with a light salad or some pickled vegetables.
Tips for Success:
Prepping Ahead: The dough and filling can be made ahead of time. You can even freeze the assembled pie before baking, then bake it from frozen, adding a little extra time in the oven.
Variations: Feel free to experiment with the filling—add a bit of ricotta, feta, or goat cheese for extra flavor. Some variations of Torta Pasqualina include adding artichokes, leeks, or prosciutto.
Serving Suggestion: Torta Pasqualina is often enjoyed with a glass of white wine, such as a crisp Pinot Grigio, or even a light, dry sparkling wine.
Enjoy making this delicious and traditional Torta Pasqualina—a true taste of Italy that’s sure to impress! Buon appetito!
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