Torta Pasqualina • Easter Pie
Colorful, festive, delicious and healthy, Torta Pasqualina • Easter Pie is a great savory recipe to make for this special day!
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.