Description
A traditional Italian savory pie made with spinach, ricotta, and whole eggs wrapped in flaky puff pastry. Torta Pasqualina is perfect for brunch, holidays, or any cozy meal.
Ingredients
Units
Scale
- 12 ounces frozen spinach, thawed and squeezed dry
- 1 yellow onion, finely chopped
- 5 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- 15 ounces fresh ricotta cheese, excess liquid drained
- 2 ounces Parmigiano-Reggiano, grated (about 1 cup)
- 9 large eggs
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground nutmeg
- Fresh ground black pepper, to taste
- 2 sheets puff pastry, thawed
Instructions
- Preheat your oven to 375°F (190°C) and prepare a baking dish or springform pan.
- Sauté onion and garlic in olive oil until translucent, then let cool.
- In a mixing bowl, combine ricotta, Parmigiano-Reggiano, 3 beaten eggs, salt, nutmeg, and pepper. Add spinach and cooled onion mixture, stir to combine.
- Line your pan with one sheet of puff pastry, letting the edges hang over.
- Add half of the ricotta mixture. Make three wells and crack one whole egg into each.
- Top with remaining mixture and cover with second pastry sheet. Trim and crimp the edges. Cut a few slits in the top for steam to escape.
- Brush with egg wash and bake for 50–60 minutes or until golden and set.
- Let rest for 10–15 minutes before slicing and serving.
Notes
- Drain ricotta and spinach thoroughly to avoid soggy pastry.
- Chill the assembled pie before baking for cleaner layers.
- Leftovers are great cold or reheated, and the pie freezes well.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 1g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 185mg