Italian Easter Pie (Torta Pasqualina)

Italian Easter Pie (Torta Pasqualina)

Italian Easter Pie (Torta Pasqualina)

How to make Italian Easter pie, or 'torta pasqualina', a traditional quiche prepared with spinach and eggs, usually served to celebrate Easter.

April 10, 2017

Type of dish

Cuisine

Dietary Consideration

Season & Occasion

serves for

8

total time

1 HR 35 MIN

ingredients

Flour
450 g, gluten free, plain (all purpose), plus extra for dusting
salt
1 pinch
butter
200 g
Eggs
2, large
water
spinach
1 kg, leavbes
Olive oil
1/2 tbsp
butter
1 tbsp, unsalted
Onions
1, finely chopped
Garlic
4 cloves, crushed
Parsley
1 bunch, chopped
ricotta
600 g, drained
Parmesan cheese
100 g, grated
Provolone cheese
100 g, diced
Eggs
6
salt
Pepper
freshly ground
Nutmeg
grated
Egg yolk
1, beaten
edible flowers
Thyme
Egg white
hard boiled, chopped

Preparation

How to make italian easter pie recipe

For the pastry

To prepare the pastry for Italian Easter pie first put the flour and salt in a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.

Stir in the eggs and enough water to form a soft dough. Knead well then wrap in cling film and chill for 30 minutes.

Heat the oven to 200°C (180° fan) gas 6. Grease a deep 23 cm cake or pie tin.

For the filling

To prepare the Italian Easter pie filling put the spinach in a large pan with just the water clinging to the leaves. Cover and cook for 1-2 minutes until wilted. Drain and leave to cool, then squeeze out the excess water with your hands.

Heat the oil and butter in a frying pan and gently cook the onion until soft. Add the garlic and cook for 2 minutes.

Chop the spinach and put into a bowl with the parsley, onion, cheeses and 3 eggs. Season to taste with salt, pepper and nutmeg.

Roll out 2/3 of the pastry on a lightly floured surface into a round, about 36 cm in diameter and line the tin, letting it hang over the sides.

Fill with the spinach mixture, pressing gently. Make 3 hollows in the filling and break an egg into each one.

Roll out the remaining pastry. Wet the rim of the pastry in the tin and press the top on to it. Trim off the excess and make a few small slits so the steam can escape. Decorate with pastry trimmings.

Brush the top with egg yolk and bake for 15 minutes.

Reduce the oven temperature to 180°C (160° fan) gas 4 and cook for 30 minutes. Leave to cool for at least 15 minutes before serving warm or at room temperature.

Garnish the Italian Easter pie with edible flowers, thyme and chopped egg white.

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