Torta Pasqualina recipe: traditional Italian spinach pie

Ingredients for Torta pasqualina

• 420 g plain flour

• 30 g caster sugar

• 8 g sea salt

• 340 g unsalted butter, cut into pieces, chilled in freezer

• 1,600 g Swiss chard (about 5 bunches), ribs and stems removed

• 45 ml extra-virgin olive oil

• 2 medium onions, finely chopped

• 10 large eggs

• 360 g full-fat milk fresh ricotta, preferably box-drained, patted dry

• 110 g Parmesan, coarsely grated

• 1 large garlic clove, finely grated

• 10 g finely grated lemon zest

• 1 g freshly grated nutmeg

• 12 g sea salt, plus more

• 8 g freshly ground black pepper, plus more

• plain flour (for surface)

• 8 g caster sugar

• a 25 cm tart pan with a removable bottom

How to make Torta pasqualina

1. Pulse the flour, sugar, and salt in a food processor until combined. Add the butter and process until the largest pieces are the size of peas. Drizzle in 125 ml of ice water and pulse until a few shaggy pieces of dough form.

2. Transfer the dough to a work surface, ensuring all dry bits are included. Drizzle 1 tablespoon of ice water over the dough and knead gently to just bring it together. Divide the dough in half. Place one half on a piece of cling film, then use the cling film and your hands to form the dough into a disk approximately 2 cm thick. Wrap tightly and repeat with the remaining dough. Chill in the fridge for at least 2 hours.

3. Working in batches, cook the Swiss chard in a large pot of boiling water for about 2 minutes, until bright green and slightly softened. Using tongs, transfer the chard to an ice bath to stop the cooking. Swish to cool, then remove the greens and squeeze out as much excess liquid as possible. Transfer the greens to a cutting board and finely chop them; you should have about 4 cups.

4. Heat oil in a large saucepan over medium heat. Cook the onions, stirring occasionally, for 8–10 minutes until they are very soft and golden but not browned. Remove from the heat and mix in the chopped greens. Allow the mixture to cool.

5. In a large bowl, use a fork to whisk the 4 eggs until blended. Add the ricotta, Parmesan, and the Swiss chard mixture, then mix to combine. Stir in the garlic, lemon zest, nutmeg, 2 teaspoons of salt, and 1.5 teaspoons of pepper. Taste and adjust the seasoning if needed.

6. Let the dough sit at room temperature for 5 minutes to soften. On a lightly floured surface, roll out one disk of dough to a 30 cm round, about 3 mm thick. Transfer it to a parchment-lined baking tray. Roll out the remaining disk of dough and carefully transfer it to a tart pan. Lift the edges and allow the dough to slump down into the pan, pressing it firmly into the sides and bottom. Trim the edges, leaving about a 1.5 cm overhang. Beat 1 egg in a small bowl and brush it over the edges of the dough.

7. Spoon the filling into the pan, creating a mound in the centre. Use an offset spatula to evenly spread the filling over the bottom, smoothing the surface. Use a spoon to create 5 divots in the filling and crack an egg into each divot. Season the eggs with a pinch of salt. Arrange the remaining round of dough over the filling, trim the edges, leaving a 1.5 cm overhang. Fold the edge of the bottom crust up and over the top, then press the edges together to seal. Crimp the edges and brush the top of the dough with the remaining beaten egg; sprinkle with sugar. Transfer the pie to a foil-lined baking tray and chill in the freezer for 10 minutes.

8. Preheat the oven to 190°C (fan oven 170°C). Bake the pie for 65–75 minutes, until the crust is deep golden brown. Transfer the pan to a wire rack and let the pie cool in the pan for at least 30 minutes before serving.

9. The dough can be made up to 5 days in advance; keep it chilled or freeze for up to 1 month. The pie can be baked 1 day ahead; let it cool, then cover and chill.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.