How to make a traditional Italian Easter pie

This Easter pie filled with spinach, ricotta and eggs is known by the name Torta Pasqualina in Italy. It’s originally from Liguria, but this popular pastry is now eaten all over Italy and its popularity is spreading across the world. The contrast of the green spinach, creamy white ricotta and golden yolks makes this pie equally as stunning as it is delicious. This recipe bakes the pie in a loaf pan to ensure each slice has some golden yolk.

Top tips for making an Easter pie

Stop soggy bottoms

Remove as much moisture as possible from the spinach, or the excess liquid will make the pie base soggy. The easiest way to do this is take your defrosted or freshly wilted spinach and place into a fine sieve. Use a large spoon or your hand to press down and squeeze out as much moisture as possible.

Don't use the wrong ricotta

Use firm, dry ricotta which is available at the deli counter in all supermarkets. Avoid the smooth ricotta in tubs, it’s too wet and soft for this pie.

A little overhang is good

When you're lining the tin, don't forget to cut the baking paper so there is extra overhang over the sides. These extra lengths of paper can be used as handles to help remove the pie from the tin after it's cooked. This means you don't have to turn the pie over or use a knife to lever it out, so the pastry will stay in tact and look gorgeous!

Why you should use two types of pastry

Use shortcrust pastry for the base and sides of the pie because it's more robust and provides a good sturdy base. Use the puff pastry for the top to provide a light and crisp top that will puff up.

The rolling pin trick

This recipe calls for large pieces of pastry. They can be difficult to move in one piece, so use a rolling pin to help you move the pastry from the board to the loaf tin. Lift half the pastry onto the rolling pin, then fold the other half over the top. Then you can easily carry the pastry over the to the tin without stretching or breaking it. Unfold the pastry from the rolling pin and place it in the tin.

Three tips for crisp pastry

Aluminium loaf pans are the best choice as they heat up and transfer the heat quickly and easily.
Preheat the metal tray to get a crisp bottom on your pie. Preheating the metal tray saturates the base of the loaf tin with heat immediately, sealing and setting the pastry.
Don’t skip the first blast of high heat. Cooking the pie at 220°C for the first few minutes before turning it down to 180°C is essential for achieving both beautiful golden, crisp pastry and a perfectly cooked centre.

How to serve Easter pie

Once the pie has finished cooking, place it onto a wire rack while it's still in the tin. Now comes the hard part, don’t touch it until it’s completely cool! This dish is traditionally served at room temperature, plus if you try to remove and cut it while it’s hot, it will fall apart. Once cool, hold onto baking paper overhang and ease out of loaf tin. Slice and serve at room temperature.

Alternatively, if making this the day before, let cool then refrigerate in tin covered with foil. Serve cold or just warm. If wishing to serve it just warm, place in a low oven (100°C) for 30-45 minutes or until heated through.

What to serve with Easter pie

Serve your pie with salad or seasonal vegetables. You can also make this pie part of your overall Easter feast, serving it alongside lamb, fish or other mains and sides.

Ingredients:

SPINACH FILLING

1 tbsp olive oil, plus extra for greasing
1 small onion, finely diced
1 large stick celery, finely diced
1 clove garlic, crushed
3 x 250g packets frozen spinach, thawed and squeezed of excess moisture
150g firm ricotta
½ cup (40g) grated parmesan
½ tsp finely grated lemon zest
1 egg
Salt and pepper to taste

RICOTTA FILLING

500g firm ricotta
½ cup (40g) grated parmesan
Salt to taste
4 whole small eggs

ASSEMBLY

1 egg, beaten
2 sheets shortcrust pastry, just thawed
1 sheet butter puff pastry, just thawed

Method:

SPINACH FILLING

Heat oil in a large non-stick frying pan over medium-high heat and add onion, celery and garlic and cook for 3-4 minutes until softened but not coloured. Transfer to a mixing bowl and cool. Stir in spinach
Add ricotta, parmesan, lemon zest, egg and season with salt and pepper. Mix well and set aside

RICOTTA FILLING

Mix together ricotta and parmesan. Season with salt

ASSEMBLY

Place a baking tray onto the middle rack of the oven and preheat to 220°C fan-forced. Grease a 21cm x 9cm (base measurement) loaf pan with oil. Line with baking paper, making sure to leave a 5cm overhang on both long sides
Place a shortcrust pastry sheet onto a lightly floured work surface. Cut the other sheet of shortcrust pastry in half. Attach it to the first sheet by brushing one edge of the pastry with beaten egg, overlapping sheets by 5mm and rolling over seam with a rolling pin to secure. You should now have 1 ½ sheets of pastry attached together
Use a rolling pin to carefully place pastry inside loaf tin, lining the long sides with pastry and gently pushing into the edges of the tin. Brush edges with beaten egg
Cut remaining shortcrust pastry in half across ways to line the ends of the loaf tin. Press overlapping pastry to join the pastry together<
Brush egg wash all over the base and sides of pastry. Spoon cooled spinach mixture into the tin and smooth out. Add ricotta and press down evenly. Make 4 holes along the top of the ricotta. Crack an egg into each hole. Brush all the edges with beaten egg
Cut ⅔ of the puff pastry sheet to make the top. Place onto the loaf and press down gently over the egg. Trim off excess pastry from the edges
Pinch and fold over edges to seal. Cut out leaf shapes from remaining puff pastry and arrange over the top. Glaze the top with remaining beaten egg
Place loaf tin on preheated baking tray and cook for 15 minutes. Then reduce temperature to 180°C (fan-forced) and cook for a further 45 minutes. If pastry is browning too fast, cover the surface with foil. Cool completely in tin. Serve warm or cold

Get the recipe to collect in your myfoodbook cookbooks: Spinach Ricotta and Egg Torte