Torta Pasqualina is a savoury spinach and ricotta pie traditionally prepared for Easter Monday. Originally from Liguria, it is now a beloved spring dish all over Italy, including Tuscany.
About the chef
This recipe was kindly shared with us by Cinzia Malgeri, one of the chefs we collaborate with to provide unique Tuscan culinary experiences at our villas.
Serves 4-6 people
Cooking time: 1.5 hours
Ingredients:
150 ml water
150 ml sunflower oil
A pinch of salt
7.5 g baking powder
400 g flour
250 g ricotta
450 g boiled spinach
4 eggs
50 g grated parmesan
A pinch of nutmeg
Method:
1. Boil the spinach in salted boiling water, drain, squeeze and chop. Allow to cool.
2. While the spinach is cooling, prepare the shortcrust pastry dough: pour the water, oil and salt into a bowl. Start mixing, adding half of the flour a little at a time. Add the baking powder.
3. Continue to knead, adding the remaining flour a little at a time. Knead until the dough is firm and elastic. It may be easier to do this on a lightly floured, clean work surface.
4. Divide the dough into two parts and thinly roll out one half.
5. Line a round baking tin with baking paper. Place the rolled-out dough into the tin and gently press down. Ensure the dough covers the base and a few inches of the side of the baking tin.
6. Prepare the filling by combining the spinach with the ricotta, grated cheese, salt, 1 egg and a pinch of nutmeg. Mix until the mixture is perfectly homogeneous.
7. Pour the mixture into the baking tin, then with a spoon create 3 evenly spaced wells in the filling.
8. Break 3 eggs into the wells.
9. Roll out the remaining shortcrust pastry dough and place it on top of the filling
10 Bake for 45 minutes at 180 °C.
Torta Pasqualina
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