Torta Pasqualina

Torta Pasqualina is a traditional Italian savory pie filled with a delightful combination of spinach, ricotta, and eggs, encased in a flaky pastry. This dish is not only visually appealing but also packed with nutrients, making it a perfect vegetarian dinner option.

Ingredients

• All-purpose flour - 200 grams
• Olive oil - 50 ml
• Water - 60 ml
• Salt - 1 teaspoon
• Fresh spinach - 200 grams
• Ricotta cheese - 250 grams
• Parmesan cheese - 50 grams, grated
• Eggs - 2 large
• Nutmeg - 1/4 teaspoon
• Black pepper - to taste

Steps

1. In a bowl, mix the flour, olive oil, water, and salt until a dough forms. Knead for 5-7 minutes until smooth, then wrap in plastic wrap and let it rest for 30 minutes.
2. While the dough rests, rinse the spinach and cook it in a pan over medium heat until wilted. Drain and chop finely.
3. In a bowl, combine the ricotta, grated Parmesan, cooked spinach, 1 egg, nutmeg, and black pepper. Mix well until smooth.
4. Preheat your oven to 180°C (350°F).
5. Divide the dough into two portions, one slightly larger than the other. Roll out the larger portion into a circle and place it in a greased pie dish.
6. Spread the spinach and ricotta mixture evenly over the pastry in the dish.
7. Make two small indentations in the filling and crack the remaining eggs into these indentations.
8. Roll out the second portion of dough and cover the filling, sealing the edges by pressing them together. Cut a few slits in the top to allow steam to escape.
9. Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown.
10. Allow to cool for a few minutes before slicing and serving.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 50 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 150 mg
• Total Fat: 22 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Water: 0.2 L

Health Benefits

• High in protein from the ricotta and eggs, supporting muscle health.
• Rich in vitamins and minerals from the spinach, promoting overall health.

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