'Pasqua' is the Italian word for Easter and 'Torta' means cake. This dish initially originated in Liguria and is a treat any time of the year. Hard-boiled eggs can be used instead of raw eggs if preferred. The number of eggs used is optional. Originally in respect of Easter, there were 12, one for each of the Apostles, or even 13 with the middle one representing Jesus. Equally the kind of greens used is a personal choice, for example some prefer one or the other.
Italian Easter Pie Recipe
Ingredients
Dough: (Ready made Filo pastry can also be substituted)
- 450g plain flour
- 120ml water
- 5 tbsp olive oil
Filling:
- 500 g Full Fat Ricotta Cheese
- 400g Spinach or Swiss Chard
- 400g Silver Beet
- 1 medium onion, diced
- 1 jar artichoke hearts, quartered
- 6 Eggs (or more if desired
- 2 bunches of rocket
- 2 tbs lemon juice
- 2 whole cloves
- 3 tbs breadcrumbs
- 120ml Milk
- 1 handful Grated Parmesan Cheese
- Salt & Pepper
- Nutmeg
Method:
- Mix the flour, a pinch of salt, water and olive oil together until it forms a dough and knead well for 10 minutes. Allow to rest for one hour. Then roll out in layers – between 7 -10 layers.
- Saute the onion over a low heat until it becomes transparent
- Cook the spinach, silverbeet and rocket in a large pot with water, lemon juice and the cloves.
- Drain, squeeze dry and chop. Season with salt and pepper to taste. Soak the bread crumbs in the milk, and then squeeze dry. Add the crumbs to the spinach in a bowl, and add the Ricotta,Parmesan and onion. Add the quartered artichoke hearts. Mix well. Beat two eggs, and fold into the mixture.
- Preheat the oven to 200ºC.
- Brush a 25 cm baking dish, or, preferably, a spring form pan with a little oil, and drape the first sheet of pastry over the pan, allowing an equal amount to overlap the rim. Brush with oil, and continue to cover with another 6 layers, brushing oil between each one.
- Put the filling into the pie pan on top of the layers, smoothing it evenly. Make four hollows evenly spaced around the filling, and carefully crack the remaining 4 eggs into the hollows.
- Roll and press the edges inward. Brush the top with oil, and prick the top very carefully avoiding to pierce the eggs.
- Bake for about 60-70 minutes, or until the pie is golden brown.
Preparation and Serving Tips
Preparation Time: 90 minute
Cooking Time: 70 minutes
Total Time: 160 minutes
Serves four as a main course
This dish can be served warm or at room temperature accompanied by a crisp green salad, fresh tomatoes drizzled with olive oil and basil and a glass of chilled white wine.
