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    Torta Pasqualina (Easter Pie) with Spinach, Hard-boiled Eggs and Grana Padano Riserva

    4 people
    T460 min


    • 2 rolls puff pastry, rolled out
    • 1 kg spinach
    • 5 eggs
    • 200 g Grana Padano Riserva
    • 1 onion
    • 500 g ricotta
    • extra virgin olive oil
    • nutmeg
    • salt & pepper


    STEP 1

    Fry the chopped onion in a pan with a drizzle of olive oil.
    Add the spinach and cook on medium heat for a few minutes until wilted.
    Chop the spinach and transfer to a bowl.
    Add the ricotta, 1 egg, the grated Grana Padano Riserva, salt, pepper, nutmeg and mix well.

    STEP 2

    Line a round tin with 1 roll of puff pastry, prick the surface with a fork and then fill with the spinach mixture.

    STEP 3

    Using a spoon, carve 4 small holes in the spinach, break 1 egg into each hole and then cover with a roll of puff pastry. Bake in a preheated oven at 180 °C for 30-35 minutes.

    STEP 4

    Serve the Torta Pasqualina warm or cold.