Torta Pasqualina (Savory Italian Easter Pie)

This savoury Italian Easter pie consists of a crunchy crust with a filling of swiss chard, eggs, ricotta and parmesan cheese. Once baked and sliced, it will reveal the eggs floating, which creates quite a festive effect.

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Course: Appetizer, Main Course

Cuisine: Italian

Diet: Vegetarian

Keyword: Eggs, Fresh Ricotta, Italian Easter Pie, Phyllo Pastry, Torta Pasqualina

Difficulty: Moderate

Servings:

Calories: 204kcal

Ingredients

1/½ tbsp butter
2 ¾ cup spinach minced and drained
1½ cup ricotta
2 tsp thyme
7 eggs eggs
5 tbsp Parmesan
1 tbsp olive oil extra virgin
3 sheets phyllo
1 tsp salt
1 tsp pepper

Instructions

Start with the spinach: cook it if you're using it fresh, or thaw it if you're using it frozen (see notes).
Take a bowl and combine the spinach, ricotta, thyme, 2 tbsp parmesan, salt, pepper and 2 eggs. Mix it all together.
Place a sheet of the phyllo dough over a well-greased 9-inch/ 22-cm baking pie dish. Let it hang over the sides, as you will use the excess later. Brush it with melted butter. Repeat the process, adding the other 2 sheets and brushing in between.
Now spread the filling evenly on the bottom and poke 5 holes all around with the back of a spoon. Now crack the whole eggs into these holes.
Cover with the rest of the parmesan cheese. And close the top with the phyllo, creating a nice wavy decoration.
Bake it in the oven at 355°F (180°C) for 45 minutes, until the top is golden. Let it cool before cutting and serving.

Notes

Either way, you'll need to squeeze it and remove the excess water if you don't want your torta to get soggy. I usually get 1.5 pounds of spinach from 2 pounds of frozen spinach.

Nutrition

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