Recipes Torta Pasqualina

photo by Vincenzo D'Alto
by Michele Forgione


• 400g spinach 

• 400g chard

• 500g of ricotta cheese

• 6 eggs

• 2 sheets of puff pastry

• Salt

  • Black pepper
photo by Vincenzo D’Alto


Wash the spinach and chard leaves carefully under cold, running water to get rid of any sand or grit. Shake off the excess water and put them directly into a large saucepan with a lid. Set the heat to low; cover the pan and leave the greens to wilt for 15 minutes. Then remove from heat and allow to cool completely. When the spinach and chard are cool, place into a blender for a few seconds until the greens are chopped into small pieces. Alternatively, you could chop them using a knife. Then place the spinach and chard in a bowl with the ricotta cheese. Season with salt and pepper to taste and mix in one egg.

photo by Vincenzo D’Alto

Butter a deep 20 cm round cake tin and line it with one sheet of puff pastry. Pour in the spinach-chard-ricotta mixture and transfer the tin to the fridge to chill for about 30 minutes. Use a spoon to carefully make four large holes (large enough to hold an egg) in the spinach-chard-ricotta mixture. Then break one egg into each of the holes. Cut an 18 cm circle out of the second sheet of puff pastry (essentially a bit smaller than the size of the cake tin). Place it carefully over the top of the mixture. Use a sharp knife to score a cross into the pastry over the eggs so that when you cut the pie you’d be cutting the eggs in half.

Beat the remaining egg with a fork and brush the disc of pastry with it. Gently fold down the edges of the pastry lining to join up with the disk and seal the pie. Brush the top of the pie with the beaten egg and place in the fridge for 30 minutes. While the pie is in the fridge, preheat the oven to 180°C. Remove the pie from the fridge. If you like, you can score a pattern on the top of the pie with a sharp knife. Make a small hole in the centre of the pie with a knife, brush one final layer of beaten egg on the top and bake in the oven for an hour. Allow the pie to cool completely, then cut into eight portions using the cross on the top as a guide.