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A cherished favorite among traditional Italian dishes!
“Cant wait to make this soon for me i never had torta pasqualina before perfect for my after office meals love your recipes as always brightens up my day everyday after work”
eggs
ricotta cheese
onion
salt & pepper
parmigiano
spinach
nutmeg
garlic
puff pastry sheets
olive oil
Blanch the spinach, transfer, and chop them then set it aside.
Sauté the onions with olive oil in a pan and add the garlic.
Combine the spinach, sautéed onions and garlic, ricotta, Parmigiano, eggs, salt, nutmeg, and pepper in a bowl.
Grease the pan and roll out a sheet of puff pastry. Line the bottom and sides of the pan with it.
Fill the pastry-lined pan with the filling mixture and make five holes in the filling.
Carefully crack the eggs on each hole and add a pinch of salt into each one of them.
Roll out the second sheet of the puff pastry and place it over the spinach pie. Pinch the edges to seal the pie.
Brush the egg wash on the pie and bake. Let it cool and transfer it to a platter.
Make sure to drain the spinach properly.