Torta Pasqualina - Italian Spinach Cheese and Egg Pie
This recipe is a simplification of a savoury pie from the Liguria area of Italy. It is also known as an Italian Easter Pie.
I have chosen to make it with Filo pastry but you can use puff pastry as well if you want a firmer case for your pie.
I make this in a loaf tin, but you could just as easily make it in a cake tin or pie dish but you will need more boiled eggs on the top
Additionally, for a deeper pie you can double the filling ingredients .
It makes a great lunch or picnic dish and can be eaten warm or cold.
If you dont have a steam oven, you can still make this - you will need to wilt the spinach in a pan with a small amount of water, pan fry the onion until soft and boil the eggs in a saucepan.