Eggs for Easter with this classic Torta Pasqualina. You can make this as one large pie for serving up at the table or, for a more aesthetically pleasing look to your Easter dinner table, try making them in small, individual size tartlet tins adding one egg to each tin.
Serves 4 | Prep.time | Cook time 60 mins.
- 500g puff pastry
- 1/2 onion, finely chopped
- 1 celery stick, finely chopped
- 1kg swiss chard or spinach, roughly chopped
- 250g ricotta
- 100g parmesan or pecorino, finely grated
- 10 eggs
Heat some oil in a large saucepan, add the onion and celery and allow to soften. Add the swiss chard or spinach and cook for a few minutes until wilted and soft. Remove from the heat and allow to cool.
Once cooled drain off any excess liquid then add the ricotta, parmesan or pecorino and three eggs. Mix together well and season with salt and pepper.
Preheat the oven to 180 degrees Celsius / gas mark 4. Butter and flour a loose bottom pie dish. Lay the pastry inside the pie dish allowing some to overhang the sides. Prick the pastry at the bottom of the pie dish with a fork all over. Fill with the swiss chard/spinach mixture making sure to spread the filling evenly. Hollow out six dimples in the filling for the eggs and carefully break an egg into each one.
Cover the pie with the remaining pastry ensuring it is sealed all around and trim off any excess. Brush the top of the pie with the remaining egg and make a whole in the centre of the pie to allow the steam to escape.
Place in the oven for around 45 minutes or until the pastry is cooked and golden on top.
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