Today Cristina shares her recipe for torta pasqualina, a delicious spinach and egg pie traditionally eaten on Easter Sunday in Italy.
Traditionally served cold, this pie will keep well in the fridge, but is at its best when served straight after it has cooled, perhaps with a nice glass of white wine
2 packs of puff pastry or Quiché pastry
1 kg of spinach
250 gr ricotta cheese
50 gr of Parmesan cheese
Extra virgin olive oil
In a pan add 4 tablespoons of extra virgin olive oil and 1 glove of garlic, then add the spinach, season with salt and pepper.
When the spinach are cooked and all the water is gone, let them cool and then add the ricotta cheese, parmesan and nutmeg.
Place the puff pastry disk in a round ovenproof dish (22 cm) and then add the filling.
With the help of a spoon create 3 little holes of around 5 cm, break the eggs inside the holes and very gently cover with another disk of puff pastry. Close the edge together and with a fork prick all around the top.
As a final touch brush with a beaten egg. Put in the oven for 30 min at 180.