Torta Pasqualina is a traditional Italian Easter recipe. This delicious savory pie features a puff pastry crust and it is stuffed with spinach, ricotta, and eggs. Perfect also for a Sunday brunch or even for dinner.
– butter – Swiss chard or spinach – eggs – ricotta cheese – freshly grated Parmesan cheese – bread crumbs – heavy cream – chopped fresh marjoram – puff pastry dough – all purpose flour for dusting – olive oil – salt and pepper to taste
variations and substitutions for italian easter pie 1. Swiss chard or spinach: You can use either of these leafy greens in this recipe, depending on your preference or availability. Alternatively, you can also try using other greens like kale or collard greens.
1. Use fresh, high-quality ingredients: The flavor of this dish largely depends on the quality of the ingredients used. Make sure to use fresh, high-quality Swiss chard or spinach, eggs, ricotta cheese, Parmesan cheese, and herbs to get the best results. 2. Drain the greens properly: Make sure to drain the greens properly after cooking to remove any excess moisture. Squeeze out as much water as possible to prevent the torta from becoming soggy.
RECIPE TIPS AND FAQ’S:
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