1 large deep pie
The Italian spinach pie, called torta Pasqualina in Italian, is a deep pie made with spinach, ricotta and eggs, prepared during Easter. This very popular Italian spinach pie recipe involves very few steps but the results, as you will discover when you taste the first slice, are simply delicious! A layer of whole eggs, on a bed of creamy ricotta cheese, sits above a thick layer of fresh green spinach, all enclosed in layers of light pastry. Try our step by step Italian spinach pie recipe and change the rules this Easter – or whenever you choose.
1 large deep pie
According to local legend, the origins of the Italian spinach pie go back hundreds of years, with the first mention of it found in records dated in the 1600s. It is a typical deep pie found in the region of Liguria in northern Italy, especially in the city of Genoa. Called Torta Pasqualina, or Easter pie, it is a pie full of symbolism: the original recipe consisted of 33 layers of pastry and represents Jesus’ years on Earth according to the Christian religion, while the eggs are a symbol of rebirth and the start of spring. In Italy, families prepare the spinach and ricotta pie on Easter Sunday, with leftovers to be had on the following Easter Monday.
The original recipe states that the spinach pie was to be made of 33 thin layers of pastry. However, as with many modern, streamlined recipes, we suggest a modest two layers, which is enough to keep the robust filling in place but still deliciously flaky to eat. Please also take special care not to tear the pastry as you place it in the cake tin.
Another tip: in Italy, it is totally acceptable to use either spinach or chard (or a mix of both) for the filling. Try to get the best and freshest ricotta possible – it will make all the difference.
1. Prepare the pastry: you will need to prepare four layers of the pastry – two for the base and two to cover the pie. Place the flour in a large bowl. Dissolve the salt in water and add to the flour, followed by the oil.
2. Work the mixture into a dough within the bowl. Once the ingredients have come together, transfer to a well floured surface and lightly knead for a few minutes until the dough is smooth and elastic.
3. Divide into four pieces: 2 larger at around 300g each, and the other 2 smaller pieces at 180g each. Place on a lined baking tray, cover with a clean, damp tea towel and let it rest in the fridge for an hour.
4. Prepare the filling: heat a large skillet, add oil. Once hot, add the onion and cook until transparent. Add the spinach and/or chard, season with salt and pepper, and cook for a few minutes until wilted. Remove from the heat, transfer to a cutting board and chop finely.
5. Place the spinach mix into a large bowl. Add 2 eggs, 50g of grated cheese, chopped marjoram, season with salt and pepper, and mix well.
6. In a separate bowl, place the ricotta and using a whisk, soften the cheese. Add 3 eggs to the ricotta and whisk well. Throw in 90g of grated cheese, a grating of nutmeg, a pinch of salt, whisk to mix well.
7. Oil a 30cm cake tin with a removable base. Take the 300g pastry dough, place on a floured surface and roll it out into a thin sheet using a rolling pin. Carefully raise it and place it over the tin, lowering it so that it is covers the entire base and up the sides of the tin. Brush the surface with oil. Repeat with the other 300g of dough, place this second layer above the previous pastry lining. Let the excess dough hang over the sides.
8. Scoop in the spinach filling and spread evenly over the pastry. Add the ricotta filling above the spinach, smooth out the surface. Using a spoon, create 7 small wells, about the size of the egg yolks. Carefully lower the egg yolks one by one into each crevice of the ricotta layer.
9. In a medium bowl, lightly whisk the 7 egg whites with a pinch of salt until light and foamy. Pour over the yolks and ricotta. Sprinkle over the remaining grated cheese.
10. Take the 180g dough piece and roll out thin on a floured surface. Cover the tart, letting the excess hang over the sides. Brush over with oil then repeat with the last piece of dough.
11. Now, the finishing touches: take the excess dough hanging over the cake tin of all 4 layers and, leaving about 2 cm of excess dough all around the side of the edges, cut off the rest using a sharp knife. Take the remaining dough, pinch together and bring it inside the cake tin, creating a border around the tart. You may use the tips of a fork to create rivets on the border if you like.
12. Brush all over the top with oil. Place in a pre heated, 180°C oven and bake for 55 minutes. Let cool completely inside the cake tin. The spinach pie will keep covered for 3 days in the fridge.