Torta Pasqualina: A Delicious Italian Classic

Torta Pasqualina is a traditional Italian savory pie, often enjoyed during Easter but perfect for any occasion. With its flaky pastry, creamy filling, and vibrant greens, this dish is not only visually appealing but also deliciously satisfying. From my own personal experience, it’s a crowd-pleaser that’s versatile enough for any meal, whether it’s a cozy dinner or a festive gathering. Let me show you how to make this delightful dish.

Notes on What to Expect

Torta Pasqualina is best enjoyed warm but can also be served at room temperature, making it an excellent option for picnics or potlucks. This dish is rich, flavorful, and packed with nutrients, making it a wonderful addition to any meal. Plus, the leftovers (if there are any!) taste even better the next day.

With these steps and tips, you can create a stunning Torta Pasqualina that impresses your family and friends. Enjoy cooking this delightful Italian classic and feel free to experiment with your favorite ingredients.

Quick Meal Facts

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour 25 minutes
• Ease of Cooking: Medium
• Servings: 6-8
• Calories: Approximately 300 calories per slice
• Cost of Ingredients: $15-$20 (depending on local prices)
• Cuisine: Italian
• Course: Main dish
• Equipment Needed: Mixing bowl, rolling pin, baking dish, parchment paper, frying pan, and a whisk
• Check out the right equipment and Ingredients that you need for making  #tortapasqualina    here 

Ingredients

For the Pastry

• 2 cups all-purpose flour
• 1/2 cup olive oil
• 1/2 cup cold water
• 1/2 tsp salt

For the Filling

• 1 cup ricotta cheese
• 1 cup cooked spinach (or Swiss chard)
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• 1/4 cup fresh herbs (like parsley, dill, or basil)
• Salt and pepper to taste
• 4-6 eggs (for topping)
• Check out the right equipment and Ingredients that you need for making  #tortapasqualina    here 

Method

Step 1: Prepare the Pastry

1. In a large mixing bowl, combine the flour and salt.
2. Add the olive oil and mix until crumbly.
3. Gradually add the cold water until a dough forms. Knead for a few minutes until smooth.
4. Divide the dough into two portions (one slightly larger than the other). Wrap in plastic wrap and refrigerate for at least 30 minutes.

Step 2: Make the Filling

1. In a frying pan, sauté the cooked spinach (or Swiss chard) for a few minutes until any excess moisture evaporates. Let it cool slightly.
2. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, sautéed greens, eggs, and fresh herbs. Mix well and season with salt and pepper.

Step 3: Assemble the Torta

1. Preheat your oven to 375°F (190°C).
2. Roll out the larger portion of dough on a floured surface to fit your baking dish. Place it in the dish and press it gently against the sides.
3. Pour the filling into the pastry shell, smoothing it out evenly.
4. Create small wells in the filling and carefully crack the eggs into each well.
5. Roll out the second portion of dough and cover the pie, sealing the edges by pinching or crimping.
6. Cut a few slits in the top crust to allow steam to escape.

Step 4: Bake

1. Bake in the preheated oven for about 45 minutes or until the crust is golden brown.
2. Let the torta stand for 10 minutes before slicing.

Variations

• Vegetarian: Use only greens and cheeses for a filling, omitting any meat.
• Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for the pastry.
• Add Protein: Incorporate cooked ham, bacon, or sausage into the filling for an extra savory kick.
• Check out the right equipment and Ingredients that you need for making  #tortapasqualina    here 

Tips and Substitutions

• Greens: Feel free to use any greens you have on hand. Kale or arugula also work well.
• Cheese: If ricotta isn’t available, cottage cheese can be a great alternative.
• Herbs: Fresh herbs will enhance the flavor, but dried herbs can be used in a pinch.

Nutritional Information (per slice)

• Calories: 300
• Protein: 12g
• Carbohydrates: 25g
• Fat: 18g
• Fiber: 2g

Troubleshooting Tips

• Soggy Bottom: Ensure to fully cook the greens before adding them to the filling. Excess moisture can lead to a soggy crust.
• Crust Issues: If the dough cracks, it may be too dry; add a bit more water. If too sticky, dust with a little more flour.