Easter is here and so is my first trial with the Italian pie, torta pasqualina. My Italian teacher has shared the recipe many times and this year we even watched to videos on how to bake it. At home I found a third video and then googles for different recipes. The list of ingredients of the pie dough were in cups and I guess my conversion was not perfect as I had to keep adding both olive oil and water. The pie turned out ok with a quite hard crust on the top. My hands are soft as baby cheeks from all the work with the dough. This pie should be eaten cold but we couldn’t wait to taste it last night.
The filling is originally made with Swiss chard which, I guess, is in season in Italy right now. Spinach is a usual filling and so is artichoke.
which, I guess, is in season in Italy right now. Spinach is a usual filling and so is artichoke.
This is what you need for
6 dl four, 1 dl olive oil, pinch of salt and 1.5 dl cold water.
and for the filling: 300 spinach, 1 onion, 250 g Ricotta, 1.5 – 2 dl grated Parmesan, 2 eggs, nutmeg, salt and pepper, and 4 eggs
Start the dough with a kitchen aid. Pour in the flour and salt and start adding olive oil. Then pour in the water little by little. (My dough just would not mix and had to work with it by hands. I added oil and water until it was somewhat smooth and elastic.). Divide the dough into four parts and roll then into buns. Refrigerate for 30 minutes.
Make the filling. Chop the spinach. If you use frozen spinach, press out the excess water. Mix all the ingredients adding the eggs last.
Turn the oven on to 200 C (170 C for fan assisted oven). Take out a pie form or a cake tin with removable sides and butter it or cover with baking paper. Start rolling out the dough and add two layers on the bottom of the form. Add the filling. Make 4 large holes in the filling and crack an egg in each. Roll out the two remaining dough buns to make a cover to the pie. Pinch the sides with fingers or a fork. Bake for 45 – 60 minutes.
Let cool and enjoy.