Italian cuisine: Torta Pasqualina
- WTI Magazine #150 Apr 23, 2022
Torta Pasqualina is a traditional Ligurian savory pie made with pastry, spinach or greens, ricotta, and eggs. We know that the recipe for this savory pie dates back to the Middle Ages by Ortensio Lando, who called it "gattafura". Traditionally the pastry consisted of 33 thin layers of pastry dough to represent the years of Jesus.
Its name derives precisely from the period in which it was traditional to prepare it, that is for Easter, in Italian “Pasqua”. Enjoy this simple and delicious pie warmed up or at room temperature, so as to be ideal for the outing of Easter Monday or for Easter breakfast. Either way it will taste great!
1 clove of garlic
2 tablespoons unsalted butter
1 lb spinach, blanched and chopped
10 oz ricotta cheese
½ cup Parmigiano Reggiano
salt and pepper, to taste
2 sheets of frozen puff pastry, thawed
3 hard-boiled eggs
1 egg yolk, to brush
Preheat the oven to 350 F degrees.
In a large skillet, sauté the garlic with butter until golden, then add the spinach and cook for a couple of minutes. Allow cooling.
In a medium bowl, mix ricotta, Parmigiano Reggiano, spinach, and 1 egg until well blended. Adjust the taste with salt and pepper if necessary.
Line a 9-inch pie pan with parchment paper.
Roll the thawed puff pastry on a lightly floured work surface then move the puff pastry into the pie pan, trim the edges, and pinch the pastry with a fork.
Spread evenly the filling over the puff pastry.
With the back of a dinner spoon, make 3 marks into the filling then fill them with the hard-boiled eggs.
Cover the savory pie with the second puff pastry sheet, and pinch the edges to seal.
Brush the top with one beaten egg yolk.
Bake for 35 minutes.
Allow cooling in its pan before serving.