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. 


8 sheets filo pastry

4 eggs

400gms spinach leaves

1 onion, finely diced

1 cup ricotta cheese

1/3 cup grated parmesan

2 T flour

Salt and Pepper

6 slices proscuitto 


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