TORTA PASQUALINA
For this version of the savory Italian Easter pie that originated in Liguria, I scaled down the traditional 33 layers of flaky olive oil crust to 12, as many modern cooks do. The filling is made with a combination of Swiss chard and baby spinach that I braise until dry -- it lets me skip the steps of blanching, squeezing and sauteing. I add a little yogurt to the ricotta to mimic the flavor and texture of tangy prescinseua cheese, often used in the torta but unavailable in the United States. Don't be afraid of the 12-layer crust! It's easier than you think and much more forgiving than regular pie dough.
Provided by Food Network Kitchen
Time 7h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- For the crust: Mix the flour and salt together in a large bowl and make a well in the center. Combine the oil and 1 cup water in a liquid measuring cup and pour into the well. Stir together with a fork to make a shaggy dough. Turn out on a work surface and knead until smooth and elastic, 2 to 5 minutes. Divide the dough into 12 equal pieces and roll each into a ball. Space the balls 1 to 2 inches apart on the worksurface or in a baking dish. Cover with a damp towel and let rest 1 hour.
- For the filling: Meanwhile, heat the oil and butter in a large pot over high. Add the onion, chard stems, 1/4 teaspoon salt and a few grinds of pepper. Cook until softened and dry, stirring occasionally, 5 to 6 minutes. Stir in the chard leaves, then the spinach, adding a little of the greens at a time and letting each batch wilt before adding more.
- Once all the greens are wilted, add the marjoram and 1/2 teaspoon salt. Lower the heat to medium and cook, stirring occasionally, until the stems and greens are tender and all the liquid has cooked off, 20 to 25 minutes. Transfer to a large cutting board to cool, about 30 minutes.
- Preheat the oven to 400 degrees F with a rack in the center and a large baking sheet set on the rack. Mix the ricotta, Parmigiano-Reggiano, yogurt, breadcrumbs, nutmeg and 2 of the eggs in a large bowl. Finely chop the greens and stir into the ricotta mixture.
- Brush the inside of a 9-inch round cake pan (at least 2 inches deep) with olive oil. Generously dust a work surface with flour and roll out 1 dough ball to 12 inches in diameter. (Keep the other dough covered.)
- Drape the dough round in the pan so the edges overhang by about 1 inch. (It's ok if it doesn't completely lay across the bottom of the pan, it will stretch as you add more layers.) Brush the edges with oil first to anchor them, then brush the rest of the dough. Roll another ball in the same way, lay it on top of the first and brush with oil the same way. Continue rolling, layering and brushing with 4 more balls of dough for a total of 6 layers, leaving the last layer unbrushed with oil. Gently spread the chard filling into the crust.
- Crack one egg into a ramekin. Make a 2-inch-deep-by-2-inch-wide indentation in the filling 1 inch from the edge of the pan using the back of the handle of a wooden spoon. Slide the egg into the hole. Repeat the process with 4 more eggs, spacing them evenly around the pan. Do not put an egg in the center. Sprinkle the eggs with salt and pepper.
- Roll another ball of dough to 12 inches in diameter. Lay it over of the filling with a 1 1/2-inch overhang and brush with oil. Repeat with the remaining 5 balls of dough leaving the top layer unbrushed with oil. Trim the overhang to 1/2 inch. Roll the overhanging edges over each other along the rim of the torta, tucking them in and pinching to seal. Beat the remaining egg in the ramekin and generously brush the top and edges of the torta.
- Place the torta on the preheated baking sheet and bake until puffed and golden brown and the internal temperature registers 150 degrees F when taken at the center, 70 to 80 minutes. (The edges will measure hotter.) Cool on a wire rack at least 4 hours. Serve slightly warm or at room temperature.
TORTA PASCUALINA (ARGENTINE SPINACH PIE)
This is a really interesting sounding recipe from Doris Janzen Longacre's "More With Less Cookbook".
Provided by ladypit
Categories Savory Pies
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Place the bottom crust in your pie plate.
- Cook the spinach, drain it, and chop it finely.
- Saute the chopped onion in a little cooking spray.
- Mix together the spinach, the onion, and the rest of the ingredients.
- Pour the mixture into the pie crust.
- Add the top crust and seal.
- Bake for 30-40 minutes.
More about "torta pascualina spinach ricotta pie recipes"
TORTA PASQUALINA - SPICEDBLOG.COM
Web Mar 29, 2021 Instructions Fill a large saucepan with water and bring to a boil over high heat. Once boiling, drop a large handful or two of... Using …
From spicedblog.com
Ratings 7Category Main CourseCuisine ItalianTotal Time 1 hr 55 mins
From spicedblog.com
Ratings 7Category Main CourseCuisine ItalianTotal Time 1 hr 55 mins
- Fill a large saucepan with water and bring to a boil over high heat. Once boiling, drop a large handful or two of spinach into the water and let cook for 2 minutes. Transfer spinach into a colander and rinse under cold water. Repeat until all spinach has been wilted.
- Using paper towels, squeeze spinach to remove as much water as possible. Transfer spinach to a cutting board and chop coarsely; set aside.
- Add olive oil to pan and place over medium heat. Once hot, add onions. Sauté, stirring occasionally for 5 minutes. Add garlic, stir, and continue sautéing for 1-2 more minutes.
- Transfer onions and garlic into a large bowl. Add spinach, ricotta, Parmesan, salt, pepper, nutmeg and 1 egg; stir until well combined.
See details
TORTA PASQUALINA - GREAT ITALIAN CHEFS
Web Mar 11, 2016 60 minutes Luca Marchiori shares his recipe for torta pasqualina, a delicious spinach and egg pie traditionally eaten on …
From greatitalianchefs.com
Category MainTotal Time 1 hrEstimated Reading Time 3 mins
From greatitalianchefs.com
Category MainTotal Time 1 hrEstimated Reading Time 3 mins
See details
TORTA PASQUALINA {ITALIAN EASTER PIE} - SAVORING ITALY
Web Apr 21, 2014 Torta Pasqualina is a traditional Italian Easter recipe. This delicious savory pie features a puff pastry crust and it is stuffed with …
From savoringitaly.com
Reviews 12Servings 6Cuisine ItalianCategory Dinner, Lunch
From savoringitaly.com
Reviews 12Servings 6Cuisine ItalianCategory Dinner, Lunch
See details
TORTA PASCUALINA (SPINACH RICOTTA PIE)
From carolinescooking.com
5/5 (5)Total Time 1 hr 30 minsCategory Lunch, Main CoursePublished Mar 14, 2018
See details
TORTA PASQUALINA - ITALIAN EASTER PIE RECIPE
Web Torta pasqualina is Italy's traditional savory Easter pie made with eggs, spinach, and ricotta. Get the recipe!
From eataly.com
From eataly.com
See details
TORTA PASQUALINA: ITALIAN SPINACH PIE FOR EASTER
Web Apr 15, 2022 One of our most cherished spring recipes – Torta Pasqualina – is a traditional Italian Easter Pie! With heaps of spinach, a good measure of ricotta cheese and a surprise of whole eggs inside, …
From somebodyfeedseb.com
From somebodyfeedseb.com
See details
TORTA PASCUALINA - THE SPICE CHICA™
Web How to: Sauté onion and garlic in the butter until soft and slightly golden. Add salt and …
From thespicechica.com
From thespicechica.com
See details
HOW TO COOK THE PERFECT TORTA PASQUALINA - THE GUARDIAN
Web Apr 15, 2022 Add one egg, beat well, then stir in the parmesan and a little nutmeg, and …
From theguardian.com
From theguardian.com
See details
TORTA PASQUALINA {ITALIAN SPINACH & RICOTTA PIE}
Web Mar 23, 2016 15 oz ricotta cheese. 2 cups shredded mozzarella cheese. ½ cup freshly grated Parmesan cheese. 10 eggs (5 to mix in and 5 to top the pie) 3 crushed garlic cloves. 1 tablespoon olive oil. ½ teaspoon garlic …
From thebakingfairy.net
From thebakingfairy.net
See details
TORTA PASQUALINA (ITALIAN EASTER SPINACH AND RICOTTA …
Web Apr 4, 2021 Ingredients ▢ 2 rolls Puff Pastry ▢ 1 lb Frozen Spinach, 2 lb / 1 kg Fresh ▢ 2 cloves Garlic ▢ 1 cup Ricotta cheese ▢ 4 Eggs ▢ 4 tablespoon Parmigiano cheese, grated ▢ Salt ▢ Black Pepper ▢ …
From cookingmydreams.com
From cookingmydreams.com
See details
TORTA PASQUALINA (SPINACH AND RICOTTA EGG PIE)
Web Mar 24, 2022 Torta Pasqualina is a traditional Ligurian Easter pie made with greens, …
From youtube.com
From youtube.com
See details
TORTA PASQUALINA
Web Apr 1, 2023 Torta Pasqualina is a traditional Italian Easter pie originating in the coastal region of Liguria in northwest Italy. It’s made of puff pastry, ricotta, spinach and eggs and is typically served at Easter particularly …
From marcellinaincucina.com
From marcellinaincucina.com
See details
TORTA PASQUALINA RECIPE - BON APPéTIT
Web Apr 17, 2018 This double-crusted stunner of a savory tart is a traditional Italian Easter dish, but it makes for an impressive vegetarian main no matter what you're celebrating. Just don’t expect your first...
From bonappetit.com
From bonappetit.com
See details
TORTA PASQUALINA, MY MUM'S SPINACH AND RICOTTA PIE.
Web Apr 22, 2014 1 Make the pastry by rubbing the butter into the flour with your fingertips until it resembles breadcrumbs. Add the ricotta and a pinch of salt, mix and bring together into a soft ball. Turn the pastry on to a …
From en.julskitchen.com
From en.julskitchen.com
See details
TORTA PASQUALINA RECIPE | TRADITIONAL ITALIAN EASTER PIE
Web Mar 29, 2023 Step 1) – Carefully wash the leaves of the chard or spinach, depending on your choice of vegetable. Place them in a large pot with a little water. Cover and cook over a low heat for about 10 minutes. Meanwhile, …
From recipesfromitaly.com
From recipesfromitaly.com
See details
COOKEASY+ ITALIAN SPINACH & RICOTTA PIE (TORTA PASQUALINA) …
Web Mar 20, 2020 A traditional Italian pie called Torta Pasqualina, it is made during Easter …
From recipes.frescocooks.com
From recipes.frescocooks.com
See details
FOOD - THE GUARDIAN
Web Apr 4, 2017 For the filling you can use wilted beet greens, chard or spinach, which you …
From theguardian.com
From theguardian.com
See details
PASCUALINA - 196 FLAVORS
Web Jun 5, 2013 Pascualina is a traditional dish from Uruguay and Argentina composed of a spinach, chard and hard-boiled eggs-filled pastry crust that is typically eaten during Lent. Prep Time 30 mins Cook Time 1 hr 30 …
From 196flavors.com
From 196flavors.com
See details
SPINACH AND RICOTTA TART - THE SPRUCE EATS
Web Dec 18, 2021 For the Tart: 3 tablespoons unsalted butter 1 cup chopped onion 2 cloves …
From thespruceeats.com
From thespruceeats.com
See details
TORTA PASQUALINA | ITALIAN EASTER PIE | SPINACH AND RICOTTA PIE ...
Web Aug 16, 2021 - Torta Pasqualina is a traditional Italian Easter recipe. This delicious pie …
From pinterest.ca
From pinterest.ca
See details
SPINACH RICOTTA PIE (PASCUALINA)
Web Apr 1, 2023 Step-By-Step Instructions 1. Prepare the spinach. Microwave the spinach for 3-4 minutes on max power until it's wilted. Leave to cool and then... 2. Cook the onion. Saute the onion and garlic on medium heat for …
From elmundoeats.com
From elmundoeats.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love