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Torta Pasqualina

Torta Pasqualina
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Torta Pasqualina is a classic Italian savory pie that celebrates spring with a delicious filling of fresh greens, creamy ricotta, Parmesan cheese, and whole eggs baked inside a flaky phyllo or puff pastry crust. This traditional dish offers a perfect balance of textures and flavors, making it ideal for brunch, lunch, or a light dinner, and is suitable for vegetarians and adaptable for gluten-free diets.

Ingredients

Scale

Greens and Cheese

  • 1 lb frozen spinach or Swiss chard (or fresh, blanched and drained)
  • 1 cup ricotta cheese
  • 1/3 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped (or substitute with dill, basil, or chives)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Eggs

  • 4–6 whole fresh eggs

Pastry and Oil

  • 12 sheets phyllo dough or equivalent phyllo/puff pastry sheets
  • 1/2 cup olive oil (for brushing and moistening layers)

Instructions

  1. Prepare the Greens: Thoroughly wash the spinach or Swiss chard to remove any grit. If using fresh greens, blanch them in boiling water for 1 minute, then drain and squeeze out all excess moisture to prevent sogginess. Finely chop the greens and set aside.
  2. Make the Filling: In a large bowl, combine the well-drained greens with ricotta, grated Parmesan, chopped fresh parsley (or chosen herbs), salt, and pepper. Mix gently until evenly combined to create a balanced and flavorful filling.
  3. Prepare the Pastry Layers: Lightly oil your baking pan. Begin layering sheets of phyllo or puff pastry, brushing each sheet generously with olive oil. Use multiple thin layers to create a delicate, flaky crust that will hold the filling.
  4. Add the Filling and Eggs: Spread half of the greens and ricotta mixture evenly over the pastry base. Make small indentations in the filling and carefully crack whole eggs into these wells, creating the classic egg nests. Cover the eggs with the remaining filling mixture.
  5. Top with More Pastry: Cover the filling with additional layers of phyllo or puff pastry, brushing olive oil between each sheet. Neatly tuck and seal the edges to encase the filling securely.
  6. Bake to Perfection: Preheat the oven to 375°F (190°C) and bake the pie for 45 to 50 minutes, or until the crust is golden and crisp and the eggs inside are set but still tender. Allow the pie to cool for 15 to 20 minutes before slicing to maintain the egg pockets.

Notes

  • Drain greens thoroughly to avoid a soggy pie.
  • Use fresh eggs for the best flavor and appearance of egg pockets.
  • Brush pastry sheets generously with olive oil to achieve a flaky, moist crust.
  • Let the pie cool after baking to ensure clean slices.
  • Customize the herb mix to enrich flavors; fresh herbs are best.

Nutrition

Keywords: Torta Pasqualina, Italian savory pie, spring pie, spinach pie, ricotta pie, phyllo pie, Italian appetizer, vegetarian pie, gluten-free Italian recipe

Find it online: https://jamescookes.com/torta-pasqualina/