Italian Easter Pie – Torta Pasqualina

TORTA PASQUALINA is an Italian spring classic. It is a must at the Easter Monday picnic, which we call “Pasquetta”.

It is simple to make, with a few basic ingredients and above all good fresh spinach or chard in season.

Ingredients

• 400g of flour
• 300g ricotta cheese
• Parmesan cheese
• 6 eggs
• Parsley
• Garlic
• Extra virgin olive oil
• Salt and pepper
• A little butter for the cake tin

This is how I make it

1. First, prepare the dough. Knead about 200ml of warm water with the flour, oil and a little salt. Let it rest
2. Prepare 6 hard-boiled eggs and let them cool
3. Meanwhile, wash the vegetables and cook them in a little water.
4. When the vegetables are cooked, drain them and pan-fry them with oil and garlic.
5. Add the ricotta, parmesan, a little salt and pepper and cook until the liquid evaporates
6. Roll out the dough into 8 thin discs
7. Grease and flour the cake tin
8. Put the mixture in and make 6 dimples for the eggs, where you put also some parmesan cheese
9. Put the shelled eggs in the dimples and cover with the 4 sheets of pastry.
10. Prick the sheets with the prongs of a fork and bake in the oven at 180°C for one hour

Delicious!