Torta Pasqualina

5 from 1 vote

Torta Pasqualina is a savory Easter pie that's made with homemade pie crust filled with a creamy blend of spinach, chard, cheese, and eggs and baked until golden.

Prep Time30

Cook Time1 20

Dough refrigerating time1

Total Time2 50

Course: Main Course

Cuisine: Italian

Servings:

Author: James Delmage and Tara

Ingredients

For the dough

3 1/2 cups (450grams) all-purpose flour
2 sticks (226 grams) cold butter cubed
1/3 cup (80 grams) milk
2 large eggs
1 teaspoon fine sea salt
1 teaspoon sugar

For the filling

1 bunch green swiss chard washed and finely chopped
1 pound baby spinach
3 tablespoons extra virgin olive oil
1 large onion finely diced
12 ounces ricotta drained overnight
1 cup Parmigiano Reggiano grated
1/2 teaspoon nutmeg
salt and pepper to taste
2 large eggs beaten

Remaining ingredients

6 large eggs
2 teaspoons water for egg wash
1 tablespoon butter for greasing the pie dish
1/2 teaspoon turbinado sugar optional

Instructions

For the dough

Add the flour, salt, and sugar to a bowl of a food processor and pulse to mix the ingredients. Add the cold butter cubes and pulse for about 20-30 seconds or until the mix is well incorporated but still crumbly. There should still be coarse pieces and a grainy mix.
Next, add the eggs and milk and pulse again until the dough is formed. It will be kind of a mess at this point which is fine.
Place the dough onto a work surface and knead for a few seconds only. You just want to bring the dough together so that it forms a rough mass. Cut into two balls. Make one large ball with 2/3's of the dough and the other smaller one with the remaining dough.
Wrap the balls tightly in plastic wrap and refrigerate for 1 hour before using. The dough can be made 1 day ahead of time.

Make the filling

Bring a large pot of water to boil and add the chard. Wait 4 minutes, then add the spinach. Cook for another 3 minutes then drain the greens in a large colander. Thoroughly squeeze out the excess water.
Heat a large pan to medium heat and add the olive oil and onion. Saute until soft (about 5 minutes) then add the greens and cook for another 5 minutes. Season the greens with salt and pepper to taste.
Transfer the greens to a large mixing bowl and let cool for 15 minutes. After 15 minutes, again squeeze out the excess water by pressing the greens in a colander or by tying and squeezing the greens in a clean kitchen cloth.
Mix in the ricotta, parmesan cheese, and nutmeg. Taste test and again season well with salt and pepper to taste. Once satisfied with the taste mix in 2 beaten eggs to form the filling. Set the filling aside and begin rolling out the pie crust.

Assemble and bake

Remove the dough from the fridge about 10-15 minutes before rolling to prevent it from cracking.
Preheat the oven to 375f and set one rack to the lowest level and the second to the middle level. Grease a (9 x3") springform pan with butter or lard.
Roll out the larger ball to a circle approximately a 1/4-inch thick and about 15 inches round. Place the dough into the springform pan and tuck in the edges letting the excess overhang. Leave about 1 inch of dough overhanging the edges and trim off the excess. Any open spots should be patched with the excess dough.
Pour the filling into the pie pan, but leave at least a 3/4-inch of space at the top of the pan.
Spoon out 5 holes in the filling to accommodate the eggs. Crack one egg into each of the holes.
Roll out the second smaller ball to a circle a bit larger than the pie pan and place it onto the top of the pie. Close the pie up with the excess dough around the edges by using a fork or pressing with your fingers.
Beat the egg yolk with 2 teaspoons of water and brush the top of the pie crust. Sprinkle the turbinado sugar (optional) on top of the pie. Cut vent lines in the areas where the eggs were placed so that slices will have a crosssection of the egg.
Bake for 20 minutes on the lowest rack, then move the pan up to the middle rack and continue baking. Full bake time will be approximately 55-60 minutes. Check the pie at the halfway point and if it looks like it's getting too brown cover the top loosely with foil. Once golden brown, remove from the oven and place on a wire rack to cool.
After baking, let the pie cool for 45 minutes before removing the sides of the springform. Enjoy!

Notes

Makes 8 large servings.
After baking, let the pie cool for at least 45 minutes before removing the springform.
Different greens can be used or just all spinach.
It is very important to remove water from both the ricotta (drain overnight) and the greens (remove water after blanching and again after sauteeing).
Leftovers can be saved for up 4 days in the refrigerator.

Nutrition