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Torta Pasqualina – Easter recipe
Torta Pasqualina! The Ligurian spinach tart is a wonderful springtime treat that is perfect for Easter!
- 500 g Spinach
- 7 Eggs
- 80 g Parmesan, grated
- 400 g Ricotta
- 2 EL Oregano, dried or fresh
- 1 Pack Puff pastry (frozen)
- 3 EL Olive oil
- Salt
- Pepper
Schritt für Schritt durch´s Rezept
- Step 1Preheat the oven to 180°C.
- Step 2Boil the spinach in a large pan of salted water for 2 minutes. Then place in ice-cold water and dry in a salad spinner. Now finely chop the spinach.
- Step 3Mix 2 eggs, the ricotta and oregano in a bowl, season with sea salt and freshly ground pepper.
- Step 4Lay out the puff pastry in a 5 cm high springform tin with a diameter of 20 cm and layer on top of each other. Leave a generous overlap around the edge. These flaps will later cover the torta. Keep 1 extra sheet of pastry for the lid. Brush a little oil between the layers.
- Step 5Fill the cake tin with half of the spinach, then pour the ricotta mixture on top. Press 4 wells into the filling and slide a raw egg into each one. Be careful not to damage the egg yolks. Carefully layer the remaining spinach on top, then use the remaining pastry sheet to fold the pastry into a lid and seal the torta.
- Step 6Whisk the last egg and brush the cake. Bake for one hour or until golden brown.
Do you have any questions about this Torta Pasqualina recipe or would you like to share your personal cooking trick with us? Then write a quick comment below!
Torta Pasqualina in Liguria
The spinach pie comes from the Liguria region and is a typical Easter dish in Italy.
The original ingredients are the first young spinach or chard of spring, fresh eggs, ricotta and delicate herbs. They are either added to the torta in layers or mixed together.
In Liguria, however, the real art is in the dough. As many wafer-thin, crispy layers as possible must be placed on top of each other. Ideally 33 layers: one for each year of Jesus’ life.
But don’t worry: even in the motherland of Torta Pasqualina, chefs nowadays use puff pastry from the freezer.
Tip for the perfect spinach pie
It looks particularly attractive when the egg has a perfect cross-section when the cake is cut. You can easily achieve this by placing pre-cooked eggs on top of the filling.
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