Saturday, July 20 2024

A flaky, buttery crust envelops a delicious filling of vibrant spinach, creamy ricotta and the rich flavors of parmesan or pecorino.

The centerpiece?

Inside this verdant embrace are perfectly cooked eggs, adding a touch of indulgence to each savory slice.






For the crust:

  • 2 1/2 cups all-purpose flour
  • 3/4 cup cold butter, diced
  • 1 large egg
  • A pinch of salt

For the filling:

  • 1 pound fresh spinach, washed and boiled
  • 2 cups ricotta cheese
  • 4 eggs
  • 1 cup grated cheese (Parmigiano Reggiano cheese or Pecorino)
  • Salt and pepper to taste
  • Nutmeg to taste



1. Crust preparation:

  • Place the flour on a work surface.
  • Add the cold diced butter, egg, and a pinch of salt to the center.
  • Quickly knead until you have a homogeneous dough.
  • Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

2. Filling preparation:

  • Finely chop the boiled and drained spinach.
  • In a bowl, mix the spinach with ricotta, eggs, grated cheese, salt, pepper, and nutmeg to taste.

3. Assembling the pie:

  • Take 2/3 of the dough and roll it out into a disk. Line a greased and floured pie pan, making sure to create a high border.
  • Pour the filling onto the rolled-out dough in the pan.
  • Make small wells in the filling and crack the eggs into them.
  • Roll out the remaining dough and cover the pie, sealing the edges. Make small cuts on the surface to allow steam to escape during baking.

4. Baking:

  • Bake in a preheated oven at 350°F for about 40-50 minutes or until the surface is golden brown.

5. Serving:

  • Allow it to cool slightly before slicing and serving.

Torta Pasqualina is delicious either warm or at room temperature.

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