Torta Pasqualina Fresh Greens Pie (Printer-Friendly)
Flaky pastry with leafy greens, creamy cheeses, and aromatic herbs for a hearty Italian springtime delight.
# What You’ll Need to Cook:
→ Filling
01 -
500 g Swiss chard or spinach, thoroughly washed and coarsely chopped
02 -
2 tablespoons unsalted butter
03 -
2 tablespoons extra-virgin olive oil
04 -
1 teaspoon fine sea salt, plus more to taste
05 -
1/2 teaspoon ground black pepper
06 -
8 large eggs
07 -
400 g ricotta cheese, drained
08 -
60 g freshly grated Parmesan cheese
09 -
50 g dried bread crumbs
10 -
100 ml heavy cream
11 -
2 tablespoons fresh marjoram, finely chopped
→ Pastry
12 -
2 sheets of puff pastry dough (approximately 250 g each), thawed
13 -
Flour, for dusting
# Steps to Prepare:
01 -
Preheat oven to 190°C. In a large skillet, melt butter and olive oil over medium heat. Add Swiss chard or spinach and sauté until wilted and tender. Season with salt and pepper. Allow to cool completely before proceeding.
02 -
In a large mixing bowl, whisk together 8 eggs, ricotta, Parmesan, bread crumbs, heavy cream, and chopped marjoram. Season lightly with salt and pepper. Gently fold in the cooled greens, mixing until evenly incorporated without overworking the batter.
03 -
Dust a clean surface with flour and roll out one sheet of puff pastry to fit a 28 cm pie dish. Line the dish with the pastry, letting excess hang over the edges for sealing.
04 -
Spoon the greens and cheese mixture evenly into the prepared pastry-lined dish. If desired, make small wells in the filling and crack additional eggs into them for a traditional presentation.
05 -
Roll out the second sheet of puff pastry to cover the pie. Place it over the filling, trim excess dough, and crimp the edges to seal. Pierce the top with a fork or knife to allow steam to escape. Bake for 35 to 40 minutes, or until the pastry is deeply golden and the center is set.
06 -
Allow Torta Pasqualina to cool in the dish for 15 minutes before slicing. Serve warm or at room temperature for optimal flavor.
# Extra Cooking Tips:
01 -
Ensure the greens are well-drained and cool before adding to the filling to prevent excess moisture.
02 -
For the most traditional presentation, crack whole eggs into wells in the filling before enclosing with pastry, allowing eggs to bake whole inside the pie.