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.