Torta Pasqualina • Easter Pie
Our identity, the culture we belong to and our beliefs are associated with traditions that are handed down from one generation to another. Along the way, we modify, add, or readjust to create our own traditions within our family unit whether it’s nuclear, extended, single, or conjugal. These reinforced values and integrity within a tight circle of individuals bring us together.
The same applies with social traditions shared within a society which reinforce the feelings of belonging to a bigger group. These are more apparent during certain events such as religious events, Holidays, weddings, funerals, and others.
Easter is an important religious celebration that commemorates the resurrection of Jesus from the dead. Countries around the globe observe this event with their own customs and this also includes foods. For example, Greece has a beautiful bread with dyed eggs called Tsoureki while Great Britain has its Hot Cross Buns. The French like to enjoy a gorgeous Leg of Lamb whereas the Spanish have their Hornazo stuffed bread. Let’s not forget that Brazilian Paçoca, a candy eaten on Good Friday!😀
In Italy, there’s a delicious list of Easter traditional foods like Torta Rustica, Colomba Cake, Brodetto Pasquale, Scarcedda, Casatiello Napoletano, Pizza di Pasqua, and more including Torta Pasqualina • Easter Pie!
Originally from Liguria, this incredible Easter Pie is one of the most popular dishes served during this religious event. Made with spinach or with other greens like Swiss chard or kale, and mixed in a nice ricotta filling along with a few cooked eggs inside the pie, it’s certainly the perfect recipe for this special celebration!
What makes Torta Pasqualina • Easter Pie so unique and impressive is that whole eggs 🥚 are baked inside the pie and once sliced, there’s a gorgeous visual effect from the cooked eggs as long as they’re sliced through the middle of them. To obtain this effect right from the start, it’s wise to make a little mark on the crust or find a spot on your springform pan as a point of reference.
I’m sure from one Italian family to the next, this recipe has its own characteristics and flavors. Mine is not quite “traditional”. First, I wilt my spinach and kale in butter – I use the same method when I make my Creamed Spinach Steakhouse Style. Second, I add red peppers when I sauté my onions – not only do they give a nice color but also add some sweetness to the dish. Third, I season it with some of my homemade Italian seasoning – like my husband loves to say… it’s an all-purpose blend. Lastly, I use puff pastry!!!
That’s right, puff pastry! Before Club Foody, I was making it from scratch (recipe below) but being insanely busy and always lacking time, I opted for pre-made puff pastry. Frankly, I prefer it over the “traditional” dough as it gives a nice buttery flavor to the pie. If you have more time on your hands, then go ahead and make the dough. Now if you really want to be traditional “all the way”, you’ll have to roll 33 sheets of very thin dough… one for every year of Jesus’ life!
In the ricotta filling as well as when I sprinkle it on top of the eggs before placing the top dough, I use Grana Padano. The reason why I have so many recipes with this kind of cheese is we buy a big brick at Costco. Parmigiano-Reggiano is another great substitute.
After the pie comes out from the oven, I like to let it rest for 30 minutes before removing it from the springform pan. Although you can enjoy it warm, it is traditionally served at room temperature. This is a nice meal to pair with a nice crisp white wine such as Pinot Grigio.
Festive, colorful, tasty and beautiful, Torta Pasqualina • Easter Pie is quite impressive… perfect for Easter Sunday 🐰! This beloved Italian savory dish is certainly a flavorful recipe to make for your family. Start a new tradition this year by serving this spectacular healthy pie!
Bon Appétit!
DOUGH
• 4 cups unbleached all-purpose flour, plus more as needed
• 1 tsp. salt
• 1 large egg
• 1/3 cup olive oil
• ¾ cups water, room temperature
In a large bowl, add flour and salt; stir well. Make a well in the center. Add egg and oil; stir. Slowly add ¼ cup of water to the center and mix, bringing the flour to the center. Add another ¼ cup of water and continue mixing before adding more if needed until the dough comes together.
Transfer to a lightly floured work surface and knead until the dough is soft, about 3 minutes, adding more flour if the dough is sticky.
Wrap it in plastic film and set aside at room temperature for 30 minutes or transfer to the fridge overnight. Next day, take the dough out and bring it back to room temperature while making the filling.
On a lightly floured work surface, divide dough into 8 equal pieces and form a ball with each; cover with cling film.
Working with one at a time, roll the 4 balls down (floured as well) to about 1/16-inch thick.
Drizzle a little olive oil on top of one circle, spread it out evenly and dust with flour. Place another circle of dough on top of the first one and repeat with oil and flour until all 4 are stacked on top of each other. When placing the top one, simply dust with flour; no oil. Roll the sheets of dough into a 10 ½ to 11-inch circle.
Lightly brush oil in a 9-inch springform pan and dust with flour. Transfer the stacked dough into the pan before adding the filling.
Make the other 4 layer stacked dough to top the pie – do not dust the top dough with flour. Proceed with the recipe.
Here are several more delicious Italian recipes for you to enjoy… 😀
– Chicken Sorrentino
– Eggplant Rollatini
– Zabaione
– Veal Marsala
– Lamb Ragù
– Gnudi aka Malfatti
– Spaghetti alla Carbonara
– Cannoli
and for even more International recipes, click on this link… Recipe Category • International
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Torta Pasqualina • Easter Pie
Hover to scale
Ingredients
- 20 oz. (2 bags 10 oz. each) baby spinach, washed
- 10 oz. (280 gr) kale, washed
- 2 tbsp. butter tips & tricks
- 5 tbsp. olive oil, or as needed and divided plus more for springform pan tips & tricks
- 3 cups yellow onions, finely diced
- 2 tsp. ground Himalayan sea salt, or to taste and divided
- 1 cup red peppers, finely diced
- 4 large garlic cloves, pressed
- 1 tsp. freshly ground black pepper, or to taste and divided (I always use mixed peppercorns)
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese, divided
- 6 large free-run egg, divided
- 1/4 tsp. freshly ground nutmeg, or to taste
- 1/2 tbsp. Italian seasoning see Recipe
- 1 tbsp. parsley, chopped tips & tricks
- 2 tbsp. unbleached all-purpose flour, or as needed
- 2 sheets puff pastry, thawed
- 1 egg wash (1 egg with 1 tbsp. water)
Directions
- In a large pot over medium-high heat, add butter and when melted and it starts sizzling, add 10 oz. baby spinach leaves. Cover and set the timer for 2 minutes but every 30 seconds or so, stir well; cover after each stir.
- Using a spider strainer, transfer the leaves to a colander sitting over a bowl to drain.
- Add the second bag and repeat the same steps; cover, set the timer for 2 minutes and stir every 30 seconds. Transfer to the colander.
- Add the kale, pour in the liquid that drained from the spinach leaves and repeat the same process except wilt for 4 minutes instead of 2.
- Transfer the kale to the colander along with the spinach and let them cool off for 10 minutes.
- When cool enough to handle, working in batches, transfer the greens to a thin clean dish towel, gather the corners and squeeze out as much liquid as possible before chopping them into very small pieces including the stems; set aside.
- In a large skillet over medium heat, add 2 tbsp. oil and when it gets hot, add onions; sprinkle on a couple pinches of salt. Sauté until soft, about 6 minutes, making sure not to brown them. To be on the safe side, add another tablespoon of oil.
- Halfway through cooking, add red peppers; sauté 3 minutes Add garlic and cook for 30 seconds.
- Transfer the veggies to a bowl and set aside.
- In the same skillet, add 1 ½ tbsp. oil. When hot, add chopped greens and season generously with salt and pepper. Cook for 5 minutes, stirring often.
- Transfer the greens to a large bowl; set aside.
- In a mixing bowl, combine ricotta, ½ cup Parmesan, 1 egg, nutmeg, Italian seasoning, parsley, veggie mixture, salt and pepper; stir well.
- Add ricotta mixture to greens and stir well until blended.
- Preheat oven to 400ºF degrees and lightly brush oil in a springform pan. Add some flour and coat the bakeware uniformly; set aside.
- Roll one sheet of puff pastry down to ¼-inch thick and 12-inch circle. Place it in the prepared pan.
- Spoon in filling mixture and even it out with the back of the spoon. Make 5 big wells before cracking an egg in each of them. Sprinkle on the remaining ½ cup Parmesan cheese.
- Roll second sheet of puff pastry into 9-inch circle. Place sheet over the filling and pinch edges together to seal the pie.
- Using a sharp knife, cut a small hole in the center of the pie to let steam escape. Brush an egg wash on top of the pie including the edges.
- Transfer to the preheated oven and bake for about 55 to 60 minutes or until very well browned.
- Remove from the heat and let cool for 30 minutes before removing from the springform pan and slicing. Serve warm or at room temperature.
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