Torta Pasqualina Recipe

60 minutes


Torta pasqualina

  • 800g of spinach
  • 500g of ricotta
  • 6 eggs
  • 2 sheets of puff pastry
  • salt
  • black pepper


Wash the spinach leaves carefully under cold running water to get rid of any sand or grit. Shake off the excess water and put them directly into a large saucepan with a lid
Turn the heat on low, cover them and leave to wilt for 15 minutes. Remove from the heat and allow the spinach to cool completely
When the spinach is cool, put it into a blender and whizz for a few seconds to chop it into small pieces. Alternatively, you could do this with a knife. Then, in a bowl, mix the spinach with the ricotta cheese. Season with salt and pepper to taste and mix in 1 egg
Butter a deep 20cm cake tin and line it with one of the sheets of puff pastry. Pour in the spinach mixture and transfer the tin to the fridge to chill for about 30 minutes
Carefully make four large holes in the spinach mixture with a spoon, big enough to take an entire egg each. Then break 1 egg into each of the holes
Cut an 18cm circle out of the second sheet of puff pastry. Place it carefully over the top of the mixture, and use a sharp knife to score a cross in the pastry over the eggs so that when you come to cut the pie you will cut the eggs in half
Beat the remaining egg with a fork and paint the disc of pastry with it. Gently fold down the edges of the pastry lining to join up with the disk and seal the pie. Paint the top of the pie with the beaten egg and put the whole thing in the fridge for 30 minutes
While the pie is in the fridge, preheat the oven to 180°C/gas mark 4
Remove the pie from the fridge and, if you want to, score a pattern on the top of the pie with a sharp knife. Make a small hole in the centre of the pie with the knife, paint one final layer of beaten egg on the top, and bake it in the oven for 1 hour
Allow the pie to cool completely, and then cut into eight portions using the cross on the top as a guide