Roman Easter Pie (torta Pasqualina)
Roman Easter Pie, also known as Torta Pasqualina, is a traditional Italian savory pie that is typically enjoyed during the Easter holiday. This delicious pie is made with a flaky pastry crust and filled with a rich mixture of spinach, ricotta cheese, and eggs. It's the perfect dish to serve at your Easter celebration or any time you're craving a taste of authentic Roman cuisine.
Ingredients
- 4 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 4 eggs
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1 pound store-bought or homemade pie crust
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix together the chopped spinach, ricotta cheese, Parmesan cheese, 3 eggs, nutmeg, salt, and pepper until well combined.
- Roll out two-thirds of the pie crust and line the bottom and sides of a 9-inch pie dish.
- Spoon the spinach and cheese mixture into the pie crust, spreading it out evenly.
- Make 4 small wells in the filling and crack an egg into each well.
- Roll out the remaining pie crust and place it over the filling. Trim any excess crust and crimp the edges to seal the pie.
- Brush the top of the pie with the remaining beaten egg.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is set.
- Allow the pie to cool for 10 minutes before slicing and serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 25g
- Protein
- 15g
- Fat
- 20g
Supplies
9-inch pie dish Rolling pin Baking brush
Tools
Oven
Serving suggestions
Serve the Roman Easter Pie warm or at room temperature as a main dish or as part of a festive Easter brunch.
Tips & tricks
For a decorative touch, use the extra pie crust to create a lattice pattern on top of the pie before baking.
Cost
$15