Torta Pasqualina: A Delicious Italian Savory Pie

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Torta Pasqualina

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Course Appetizer, Soup

Cuisine Italian

Equipment

• Equipment Needed
• Mixing bowl
• Rolling Pin
• Baking dish (9-inch round)
• Parchment paper
• Sharp knife
• Whisk

Ingredients

  

• Ingredients
• For the Pastry
• 2 cups all-purpose flour
• ½ cup olive oil
• 1/2 cup cold water
• 1/2 teaspoon salt
• For the Filling
• 2 tablespoons olive oil
• 1 onion finely chopped
• 3 cups fresh spinach or Swiss chard or kale, chopped
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 2 large eggs
• Salt and pepper to taste
• Nutmeg a pinch
• 4-6 eggs for baking within the filling

Instructions

 

• Method
• Step 1: Prepare the Pastry
• In a mixing bowl, combine the flour and salt. Make a well in the center.
• Add olive oil and cold water into the well. Mix until a dough forms.
• Knead the dough on a floured surface for about 5 minutes until smooth.
• Divide the dough into two pieces (one slightly larger for the base) and wrap them in plastic wrap. Refrigerate for at least 30 minutes.
• Step 2: Make the Filling
• In a skillet, heat olive oil over medium heat. Sauté the chopped onion until translucent (about 5 minutes).
• Add the chopped greens to the skillet and cook until wilted (about 3-4 minutes). Remove from heat and let it cool.
• In a bowl, combine ricotta cheese, Parmesan cheese, and the sautéed greens mixture. Stir in the two eggs, and season with salt, pepper, and nutmeg. Mix until well combined.
• Step 3: Assemble the Torta
• Preheat your oven to 375°F (190°C).
• On a floured surface, roll out the larger piece of dough to fit your baking dish. Place the dough in the dish, pressing it into the edges.
• Pour the filling into the crust and smooth it out evenly.
• Using the remaining dough, roll it out and cover the filling. Pinch the edges together to seal.
• Create 4-6 small wells in the top crust, then crack an egg into each well for a beautiful presentation.
• Step 4: Bake
• Bake the Torta Pasqualina in the preheated oven for 35-45 minutes, or until the crust is golden brown.
• Let it cool for 10 minutes before slicing.
• Variations
• Greens: You can substitute spinach with any leafy green like kale, Swiss chard, or even arugula.
• Cheese: Feel free to use feta or goat cheese instead of ricotta for a tangy flavor.
• Vegan Option: Use a plant-based ricotta and replace the eggs with tofu or a vegan egg substitute.

Keyword Torta, Torta Pasqualina

Torta Pasqualina is a traditional Italian dish, particularly popular in Liguria, that embodies the flavors of spring with its rich filling of greens, eggs, and cheese, all encased in a flaky pastry. It’s often enjoyed during Easter celebrations but is delightful any time of the year. This savory pie is not only delicious but also versatile, allowing for various fillings based on what you have on hand. From my own personal experience, I can say that making Torta Pasqualina is a labor of love, and the end result is incredibly rewarding. Let me show you how I make this delicious dish.

Notes on What to Expect

When baked, the Torta Pasqualina should have a beautifully golden crust, and the filling will be fluffy and flavorful. The eggs on top create a stunning presentation and can be a delightful surprise when served. It’s perfect for picnics, brunches, or as a light dinner option.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour 25 minutes
• Ease of Cooking: Moderate
• Servings: 8
• Calories (per serving): Approximately 250 calories
• Cost of Ingredients: $15 – $20
• Cuisine: Italian
• Course: Main dish

Equipment Needed

• Mixing bowl
• Rolling pin
• Baking dish (9-inch round)
• Parchment paper
• Sharp knife
• Whisk
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Torta Pasqualina  now.

Ingredients

For the Pastry

• 2 cups all-purpose flour
• ½ cup olive oil
• 1/2 cup cold water
• 1/2 teaspoon salt

For the Filling

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cups fresh spinach (or Swiss chard or kale), chopped
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 2 large eggs
• Salt and pepper, to taste
• Nutmeg, a pinch
• 4-6 eggs (for baking within the filling)
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Torta Pasqualina  now.

Method

Step 1: Prepare the Pastry

1. In a mixing bowl, combine the flour and salt. Make a well in the center.
2. Add olive oil and cold water into the well. Mix until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes until smooth.
4. Divide the dough into two pieces (one slightly larger for the base) and wrap them in plastic wrap. Refrigerate for at least 30 minutes.

Step 2: Make the Filling

1. In a skillet, heat olive oil over medium heat. Sauté the chopped onion until translucent (about 5 minutes).
2. Add the chopped greens to the skillet and cook until wilted (about 3-4 minutes). Remove from heat and let it cool.
3. In a bowl, combine ricotta cheese, Parmesan cheese, and the sautéed greens mixture. Stir in the two eggs, and season with salt, pepper, and nutmeg. Mix until well combined.

Step 3: Assemble the Torta

1. Preheat your oven to 375°F (190°C).
2. On a floured surface, roll out the larger piece of dough to fit your baking dish. Place the dough in the dish, pressing it into the edges.
3. Pour the filling into the crust and smooth it out evenly.
4. Using the remaining dough, roll it out and cover the filling. Pinch the edges together to seal.
5. Create 4-6 small wells in the top crust, then crack an egg into each well for a beautiful presentation.

Step 4: Bake

1. Bake the Torta Pasqualina in the preheated oven for 35-45 minutes, or until the crust is golden brown.
2. Let it cool for 10 minutes before slicing.

Variations

• Greens: You can substitute spinach with any leafy green like kale, Swiss chard, or even arugula.
• Cheese: Feel free to use feta or goat cheese instead of ricotta for a tangy flavor.
• Vegan Option: Use a plant-based ricotta and replace the eggs with tofu or a vegan egg substitute.

Tips & Substitutions for Specific Dietary Needs

• Gluten-Free: Use a gluten-free flour blend to make the pastry.
• Dairy-Free: Use dairy-free cheese alternatives in place of ricotta and Parmesan.
• Herbs: Fresh herbs like basil, parsley, or dill can be added to enhance the flavor of the filling.
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Torta Pasqualina  now.

Nutritional Information Per Serving

• Calories: Approximately 250
• Protein: 10g
• Carbohydrates: 30g
• Fat: 12g
• Fiber: 2g
• Cholesterol: 130mg

Closing Thoughts

I hope this guide has made making Torta Pasqualina seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below! I love hearing feedback from real people like you, so please, leave your honest comment! Happy cooking.