Torta Pasqualina is a savory Italian pie filled with eggs, greens, and cheese. The pastry crust is layered and flaky and the filling is pretty green with eggs baked perfectly in between. The traditional pastry crusts are time-consuming to make but create sturdy but flaky layers in the crust. This spinach and egg-filled pie is a great dinner dish to make any day using pre-made crusts.
Keyword Easter Pie, Savory Pie, Spinach and egg Pie
Prep Time 30minutes
Cook Time 50minutes
Resting time 1hour
9-inch Springform Pan
For the Pastry Shell
3CAll Purpose Flour
Extra flour and oil to roll out the pastry.
or use pre-packaged puff pastry
½CBell pepperdiced (optional)
1CRicotta drained, use per taste
½CBread crumbsuse as needed
1TspBlack PepperFreshly ground
Make the dough
Mix the flour, salt, and oil and knead using warm water to make a smooth and fairly stiff dough. Use as much water as needed. Once the dough is formed lightly brush with oil and let It rest covered for about an hour at room temperature.
Heat 2 tbsp oil in a sauté pan or Dutch oven. Add the onions and garlic and cook till it softens. Add the diced peppers and cook for a minute. Remove the vegetables into a bowl.
If using sturdy green like chard or kale remove the ribs and stems from them. Chop into pieces. Add the chopped greens into the pan and cook in batches until they turn deep green and are wilted. Press down and on the greens to squeeze out excess water and drain. Add the greens to the onions. Repeat the process with any remaining greens removing excess moisture every time.
Add cheeses to the vegetables and mix well. Grate about ¼ tsp nutmeg over it and season with salt and pepper. Mix well taste and adjust seasonings. If the filling seems moist add the bread crumbs 2 tbsp at a time mixing thoroughly. Add only just enough breadcrumbs to absorb extra moisture. Break 2 eggs into this mixture mix well and set aside.
Preheat the oven to 400F. Liberally coat the insides of a springform pan or a deep-dish pie pan with oil.
Divide the dough into 8 or 12 pieces. Half of them being a little bigger than the other half.
Roll out 2 of the bigger pieces into 8-inch circles. Lightly oil the top of 1 circle and place the next one on top, lining them up as much as possible. Lightly brush the top with oil. Roll out the next piece and place it on top of the first stack. Repeat this process all large dough balls are used up.
Roll out the stack into a large circle of about 14 inches in diameter (for a 9-inch springform pan with 2-inch sides) or big enough the cover the insides of the chosen pan.
Line the bottom of the pan with the crust and press it up along the edges making sure there is a small overhang. Let it rest while you make a similar but smaller crust with the remaining pieces of dough. The top crust has to be just the same diameter as the pan.
Transfer the filling into a lined pan, making sure that the dough stays in position. Smooth the filling and make small depressions in it with a spoon and crack the eggs into it. Place the smaller dough disc on top and press the edges together to create a decorative seem.
Make 4 to 6 gashes on the top crust taking care to avoid the eggs in the filling.
Beat 1 egg with 1 tsp water to make an egg wash and brush the tops of the pie.
Transfer to the preheated oven and bake 50 minutes to an hour. Check at the 30-minute mark and cover with aluminum foil if the tops are getting dark. The pie is done when the tops are browned.
Remove from the oven and cool for at least 10 minutes before slicing. This pie can be served warm or cold.
Cheese and any cured meat (if you are using) will have added sodium. So do not add extra salt to the filling before these are added, and do a taste test before and after.