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

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

. Difficulty: Easy . Serves: 4 people . Preparation time: 1 hour . Variety: Savoury pie . Anniversary: Easter

Ingredients

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

Preparation

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.
Line a round tin with 1 roll of puff pastry, prick the surface with a fork and then fill with the spinach mixture.
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.
Serve the Torta Pasqualina warm or cold.
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