It’s said to have been made with thirty-three sheets of very thin pastry, one for every year of Jesus’ life. Torta Pasqualina. Roll out 2/3 of the pastry on a lightly floured surface into a round, about 36 cm in diameter and line the tin, letting it hang over the sides. Sara Forte is the writer behind the award-winning blog Sprouted Kitchen, and a cookbook author based in Southern California. I am co-founder of the Mom 2.0 Summit and have also had the pleasure of participating in projects such as The Wine Conference. 3) To the bowl with the spinach, add the ricotta, 2 eggs, parm, oregano and salt, mix together well and set aside. After 30 min, take the pie out and score a pattern on the top with a sharp knife. Spinach Ricotta Pie makes a yummy light dinner or amazing appetizer. Take the last two puff pastry sheets and with the pan place on top to make an indention. Drain and leave to cool, then squeeze out the excess water with your hands. Brush the top with egg yolk and bake for 15 minutes. Leave to cool for at least 15 minutes before serving warm or at room temperature. Cover and cook for 1-2 minutes until wilted. salt to your taste. It is saved for such a special occasion due to the work involved in rolling out the pastry layers and assembling the pie… To prepare the pastry for Italian Easter pie first put the flour and salt in a mixing bowl. Preheat oven to 400 degrees. Place 1 circle at the bottom of the pan and press everything together. The Mezzatorre Hotel in Ischia, Italy sits above a, Andrea Ferolla is a fashion illustrator and creati, Is Rome on your bucket list? The main ingredients are ricotta, spinach and, especially to celebrate Easter, eggs. DIRECTIONS. Line 10-inch pie plate with 1/2 pastry. Butter a 9″ springform pan and line with one of the puff pastry sheets. filling put the spinach in a large pan with just the water clinging to the leaves. I am a food writer, photographer, and stylist based in Houston, Texas, where I live with my husband and two children. Add remaining ingredients mixing well. Paint a final layer of beaten egg on the top. Make a small hole in the center. Garnish the Italian Easter pie with edible flowers, thyme and chopped egg white. originally contained 33 layers of very thinly rolled pastry that were alternated with layers of the spinach filling, each pastry layer representing a year of Jesus’ life on Earth. Pour into a buttered 10" springform pan. Lay 4 oz. This very popular Italian spinach pie recipe involves a few steps but the results will be well worth it: which you will discover as … Grease a deep 23 cm cake or pie tin. Torta Pasqualina is a traditional Italian Easter pie that’s made of spinach or chard, ricotta and whole eggs enclosed in 1 cup shredded mozzarella Torta Pasqualina is a traditional recipe from Liguria and it is served at Easter.It is a tasty and filling pie which when sliced looks really interesting; the green colour of the vegetables, the white of the ricotta cheese and the whole eggs make a great contrast of colours.. Split the … Some people mix the ricotta and spinach … Season with a little more salt. Add the chilled butter and pulse about 10 times until pea-size pieces remain. Welcome, Friends! With the machine running, add the water 1 tablespoon at a time until the dough forms. Up to 33 layers would have been used in the most traditional Italian homes, representing the 33 years of Christ’s life. 16 oz (1 lb / 453 grams) container of ricotta Preheat the oven to 375 degrees F. Roughly chop the spinach and mix with the ricotta cheese, eggs, sun-dried tomatoes, basil, olive oil, salt and pepper Add the mixture to the pie … Using the dough hook attachment, work 3 tablespoons butter, 3 tablespoons of lard, and 2 tablespoons butter flavored Crisco into dough, as though you were making a pie crust. Wet the rim of the pastry in the tin and press the top on to it. Chop the spinach and put into a bowl with the parsley, onion, cheeses and 3 eggs. You make indentations in the filling and drop in 6 eggs and they bake up beautifully, all tucked away inside. Drain spinach … sliced prosciutto on top of pie dough, forming an even layer, then top with ricotta meat filling. Reduce the oven temperature to 180°C (160° fan) gas 4 and cook for 30 minutes. Learn how your comment data is processed. Assemble the pie a day ahead, then bake and let cool before serving. Bake it in the oven for 1 hour. Knead well then wrap in cling film and chill for 30 minutes. 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