TORTA PASQUALINA

‘Torta’ = Cake
‘Pasqualina’ = of Easter

The ‘Torta Pasqualina’ is a recipe that has its roots in the Liguria region in the north west of Italy, famous also for another international favourite, Pesto.  This is a savoury dish and is made, as the name implies, at Easter.  Typically served at lunch on Easter Sunday.  This ‘torta’ or pie, has a very old tradition, and it is said that the original recipe was made with 33 layers of paper thin pastry, each representing a year of the life of Christ.  The fun surprise is whole raw eggs which are nestled into the filling. When you slice into the baked torta pasqualina, the yellow and white of the eggs look wonderful in contrast to the green filling.  We propose a slightly less complicated version of this traditional Easter favourite.

INGREDIENTS

450 g Swiss Chard / Baby Spinach Leaves
Olive Oil
1 Small Onion
1 Large Clove of Garlic
350 g Cream Cheese (original recipe calls for Ricotta)
60 g Grated Parmesan Cheese  
7 eggs
A pinch of Nutmeg
Salt & Freshly ground Black Pepper to taste
2 Sheets of good quality Butter Puff Pastry  

YOUR WILL ALSO NEED

1 x spring form pan (20 cm)
Olive Oil or Baking Spray for greasing  

COOKING INSTRUCTIONS

Preheat the oven to 180 Degrees Celsius.

Blanch the spinach. Transfer to a cutting board and chop; Make sure to squeeze out any excess water.  Set aside. 

In a large pan over medium heat, sauté the onion and garlic (whole but bruised) in olive oil stirring occasionally. Add the spinach and cook until all liquid is absorbed and the spinach is fragrant.  Remove the garlic.

In a mixing bowl, combine the spinach, Cream Cheese or Ricotta, grated Parmesan, 2 eggs, nutmeg, salt and freshly ground black pepper.

Mix well until combined.

Grease the pan with olive oil or cooking spray, make sure to coat the sides well. 

Roll out one sheet of puff pastry and line the bottom and sides of the pan, leave some of the pastry over the edges of the pan.

Fill the pastry shell with the cheese and spinach mixture and even out

Now make five deep wells in the filling using the back of a spoon.

Carefully crack one egg into each hole, making sure to keep the yolks intact.  Add a pinch of salt to each egg. 

Roll out the second sheet of puff pastry into a 20 cm circle. Fold the pastry over the filling, place the pastry circle on top and pinch the edges of the puff pastry together to seal the pie, ensuring that any excess pastry is trimmed off.  Brush the top with olive oil and bake for 35-40 minutes, or until the pastry is puffed and golden brown. 

Remove from the oven and let the torta cool for at least 30 minutes before releasing the spring form pan. Serve warm or at Room temperature.