Italian Easter pie

Torta pasqualina or Easter pie, a vegetarian recipe very popular in Liguria region and usually served warm around Easter. It has a shell of puff pastry, filled with ricotta cheese, spinach or chards, spring onions and marjoram. In addition to the filling, there are also the eggs, which will BE visible once the pie is cooked and sliced.

Cooking time: 60 mins

Prep time: 40 mins

Ingredients for: 24 cm baking dish

What do you need?

For the pastry:

• 500 grams of plain flour

• 300 ml of water

• 40ml extra virgin olive oil

• 1/2 tsp of salt

For the spinach or chards filling:

• 850 grams of spinach or chards washed, blanched, drained and chopped.

• 1 onion

• Extra virgin olive oil

• 2 Medium eggs

• Fresh Marjoram

• 75 grams of grated parmesan cheese

• Salt to taste

• Pepper to taste

For the ricotta filling:

• 400 grams of well-drained ricotta

• 150 grams of thick Greek yoghurt

• 75 grams of grated parmesan cheese

• 2 Medium eggs

• Salt to taste

• Pepper to taste

For the top layer:

• 5 eggs

• Grated parmesan cheese to taste

How to proceed?

Step – 1- Make the pastry

1. In the bowl of a stand mixer, add the flower.

2. Add the water little by little , add salt and olive oil.

3. Work the dough until you see it rolling up on the hook.

4. Transfer the dough to a working surface and divide it into four portions. Shape into a ball cover and let it rest.

5. While the dough is resting, make the filling.

Step – 2- prepare the spinach or chard filling

1. Finely shop the onion.

2. Wash, and chop the spinach or chards.

3. On a pan over medium heat add some olive oil, add the chopped onions. Cook for 7 to 8 minutes.

4. Add the chopped spinach and chards and cook for 2 to 3 more minutes.

5. Transfer to a bowl and let it cool to room temperature.

6. Add the marjoram leaves, eggs and parmesan cheese. Stir until well combined.

7. Season with salt and pepper and set aside.

Step – 3- prepare the ricotta filling

1. Drain well the ricotta cheese to make it as dry as possible

2. In a large bowl, add the ricotta, Greek yogurt, eggs and parmesan cheese. Stir until well combined.

3. Season with salt and pepper and set aside.

Step – 4- assemble the pie

1. Prepare a 24 cm baking dish and line with parchment paper or grease and flour.

2. Roll out one of the doughs to obtain a diameter larger than your baking pan. Cover the prepared baking dish including the edges.

3. Brush the surface with olive oil.

4. Roll out the second dough and spread it over the first sheet.

5. Add the spinach or chards filling.

6. Add the ricotta filling.

7. Separate the egg whites from the yolks. Make 5 small holes on the surface. Fill each whole with one-egg yolks. Poor over the egg whites.

8. Sprinkle on top some grated parmesan cheese.

9. Roll out the rest of the pastry and cover the pie. Trim off any excess. Bruch the surface of the dough with olive oil.

10. Heat the oven to 180 degrees and bake the pie for 60 minutes.