Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Torta Pasqualina – Italian Easter Puff Pastry Pie
Flaky puff pastry pie, filled with spinach, ricotta, and whole eggs cooked inside the filling – for an impressive, eye-catching and delicious result
This post is written in collaboration with England’s Best. All opinions are mine alone.
Easter is a time for celebration, family gatherings, and delicious food.
All you have to do is make some holes/cavities in the spinach mixture with a spoon. Crack the eggs, one at a time into a small bowl, and gently transfer them into the hole. Cover the pie and bake.
The eggs will bake along with the pie. And once you cut the slice, you have a pretty slice with the cooked eggs. And a thought: Getting the perfect slice (with the egg cut in half) can be a little challenging. So here is my trick: score the top of the puff pastry where the eggs are as a reference. So you can easily slice the pie right in the middle of the eggs! Simple right?!? Now your turn to give it a try.
Torta Pasqualina – Italian Easter Puff Pastry Pie
Flaky puff pastry pie, filled with spinach, ricotta, and whole eggs cooked inside the filling – for an impressive, eye-catching and delicious result
Servings:
8
Prep Time
20 min
Cook Time
75 min
Resting Time
20 min
Total Time
1 hr, 55 min
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 16 oz (450 gr) fresh baby spinach
- 15 oz (425 gr) ricotta cheese, well-drained
- 6 large eggs
- 1/3 cup (40 gr) grated Parmesan cheese
- 1/3 cup (40 gr) grated pecorino cheese
- 2 sheets of puff pastry
- salt and pepper to taste
Instructions
- In a large skillet, saute’ the chopped onion in the olive oil. Cook for about 5 minutes until soft. Add the spinach, some at a time while mixing, until wilted. Season with salt and pepper.Move the spinach to a bowl and let them cool down. Note: If NOT using baby spinach, chop coarsely.
- Preheat the oven to 350F. Line a 9-inch round springform pan (or pan at least 2 1/2 inch deep) with parchment paper. Cover the pan with one sheet of puff pastry. Gently press to the bottom and sides of the pan. Prik the bottom with a fork.
- To the bowl with the spinach, add the fresh ricotta (well drained), one egg, parmesan and pecorino cheese, and mix with a fork. Adjust with salt and pepper if needed. Pour the mixture into the prepared pan. Using a spoon, make 4 cavities in the spinach mixture. Crack one egg into a small bowl, and gently transfer it into the hole. Repeat with three more eggs.
- Cut the second puff pastry sheet into a 10 inch circle, and cover the pie. Seal the edges with your fingers. Cut out any extra dough if needed. Roll or pinch the edge to seal. Very carefully cut four slits on the puff pastry where the eggs are (you can also do it before placing on the pie). These scores are needed as steam vents and to mark where the eggs are so you know when slicing the pie when baked. Beat the remaining egg with one tablespoon of water and brush the top of the pie.
- Bake in the lower third of the oven at 350°F for about 60 minutes, or until golden brown in color. Let cool for 20 minutess before removing from the pan. Serve warm or at room temperature.
