Torta Pasqualina

🛒 Ingredients

• All-purpose flour 63 g · 228 kcal
• Water 31 g · 0 kcal
• Olive oil 10 g · 88 kcal
• Fresh spinach 125 g · 29 kcal
• Ricotta cheese (part-skim) 63 g · 86 kcal
• Parmesan cheese (grated) 13 g · 49 kcal
• Large eggs 50 g · 78 kcal
• Onion 10 g · 4 kcal

👨‍🍳 Instructions

1. Prepare the dough: In a large bowl, combine flour, 5g of salt, 2 tablespoons of olive oil, and warm water. Knead until smooth and elastic, then divide into 12-16 small balls and let them rest, covered, for at least 30 minutes.
2. Prepare the spinach filling: Sauté chopped onion in a tablespoon of olive oil until softened. Add the spinach or Swiss chard and cook until completely wilted and all liquid has evaporated, then squeeze out any excess water and finely chop.
3. Make the ricotta mixture: In a bowl, combine ricotta cheese, the chopped spinach mixture, 2 beaten eggs, grated Parmesan cheese, 5g of salt, nutmeg, and black pepper. Mix thoroughly until well combined.
4. Assemble the pie: Preheat oven to 180°C (350°F). Roll out 6-8 dough balls thinly to form the bottom layers, placing each in a 24-26 cm springform pan and brushing with olive oil. Ensure the edges overhang the pan.
5. Add the filling and eggs: Spread half of the ricotta-spinach mixture onto the prepared dough layers. Make 6 shallow depressions in the filling and carefully crack one whole egg into each. Cover with the remaining ricotta-spinach mixture.
6. Seal the pie: Roll out the remaining 6-8 dough balls thinly for the top layers, placing them over the filling and brushing each with olive oil. Trim and crimp the edges to seal, then pierce the top layer a few times with a fork.
7. Bake the Torta Pasqualina: Bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is set. If the top browns too quickly, cover loosely with foil.
8. Serve: Let the Torta Pasqualina cool slightly before slicing and serving warm or at room temperature.