Torta Pasqualina: A Delicious Italian Classic

Step 1: Prepare the Pastry

In a large mixing bowl, combine the flour and salt.

Add the olive oil and mix until crumbly.

Gradually add the cold water until a dough forms. Knead for a few minutes until smooth.

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

In a frying pan, sauté the cooked spinach (or Swiss chard) for a few minutes until any excess moisture evaporates. Let it cool slightly.

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

Preheat your oven to 375°F (190°C).

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.

Pour the filling into the pastry shell, smoothing it out evenly.

Create small wells in the filling and carefully crack the eggs into each well.

Roll out the second portion of dough and cover the pie, sealing the edges by pinching or crimping.

Cut a few slits in the top crust to allow steam to escape.

Step 4: Bake

Bake in the preheated oven for about 45 minutes or until the crust is golden brown.

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.