Ciao Everyone, Buona Pasqua!
In Genova and Cinque Terre, part of the beautiful Liguria region of Italy, ‘Torta Pasqualina’(literally ‘Easter Pie’) is a savoury pie that’s prepared for the Easter Weekend. My nonna was from Genova, therefore every year she would make a whole lot of these delicious ‘torte’ not only for the family but also as a gift for friends.
I would love to share this very traditional recipe with you. Easter Monday, for most Italians, is picnic day out in parks or in the countryside or even in your own garden. Torta Pasqualina is therefore perfect for this celebration with family and friends. For this pie, you can make your own puff pastry or buy it ready made. Here is the recipe, enjoy!
Torta Pasqualina
Ingredients: 600g (21.1 oz) or two ready made puff pastry round sheets, 6 tbsp extra virgin olive oil, 5 eggs, 300g (10.5 oz) fresh spinach, 1 swirl of butter, 50g (1.7 oz) grated parmesan, 300g (10.5 oz) fresh ricotta, fresh or dry marjoram and salt to taste.
Method: Boil spinach for only 2 minutes. Drain and cool. Once cool, squeeze out as much water as you can from the spinach, then place it into a large bowl. Mix with the ricotta and add the olive oil, 1 tbsp at a time. Add marjoram and salt to your taste. Line the bottom and the sides of a cake pan (measuring about 23 cm or 9.0 inches) with the first puff pastry sheet. Put the spinach and ricotta mixture on top of the pastry in the pan. Create 5 little indentations in the mixture, using your hands or a tablespoon, to accommodate for the eggs. Brake the eggs and pour them into the 5 spaces you’ve created. Sprinkle with grated parmigiano cheese. Then top with the second puff pastry sheet, making sure it seals together with the first one. Bake at 160º C (320º F) for 45 minutes or until golden.
Buona Pasqua a tutti, Happy Easter e A Presto!
Sally and Chef Guido
Founders of Convivio Rome Italian Cooking Holidays, Virtual Cooking Classes and Guido’s Cook Club Monthly Membership
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