torta pasqualina • easter pie

How To Make torta pasqualina • easter pie

• 1

  In a large pot over medium-high heat, add butter and when melted and it starts sizzling, add 10 oz. baby spinach leaves. Cover and set the timer for 2 minutes but every 30 seconds or so, stir well; cover after each stir.
• 2

  Using a spider strainer, transfer the leaves to a colander sitting over a bowl to drain.
• 3

  Add the second bag and repeat the same steps; cover, set the timer for 2 minutes and stir every 30 seconds. Transfer to the colander.
• 4

  Add the kale, pour in the liquid that drained from the spinach leaves and repeat the same process except wilt for 4 minutes instead of 2.
• 5

  Transfer the kale to the colander along with the spinach and let them cool off for 10 minutes.
• 6

  When cool enough to handle, working in batches, transfer the greens to a thin clean dish towel, gather the corners and squeeze out as much liquid as possible before chopping them into very small pieces including the stems; set aside.
• 7

  In a large skillet over medium heat, add 2 tbsp. oil and when it gets hot, add onions; sprinkle on a couple pinches of salt. Sauté until soft, about 6 minutes, making sure not to brown them. To be on the safe side, add another tablespoon of oil.
• 8

  Halfway through cooking, add red peppers; sauté 3 minutes Add garlic and cook for 30 seconds.
• 9

  Transfer the veggies to a bowl and set aside.
• 10

  In the same skillet, add 1 ½ tbsp. oil. When hot, add chopped greens and season generously with salt and pepper. Cook for 5 minutes, stirring often.
• 11

  Transfer the greens to a large bowl; set aside.
• 12

  In a mixing bowl, combine ricotta, ½ cup Parmesan, 1 egg, nutmeg, Italian seasoning, parsley, veggie mixture, salt and pepper; stir well.
• 13

  Add ricotta mixture to greens and stir well until blended.
• 14

  Preheat oven to 400ºF degrees and lightly brush oil in a springform pan. Add some flour and coat the bakeware uniformly; set aside.
• 15

  Roll one sheet of puff pastry down to ¼-inch thick and 12-inch circle. Place it in the prepared pan.
• 16

  Spoon in filling mixture and even it out with the back of the spoon. Make 5 big wells before cracking an egg in each of them. Sprinkle on the remaining ½ cup Parmesan cheese.
• 17

  Roll second sheet of puff pastry into 9-inch circle. Place sheet over the filling and pinch edges together to seal the pie.
• 18

  Using a sharp knife, cut a small hole in the center of the pie to let steam escape. Brush an egg wash on top of the pie including the edges.
• 19

  Transfer to the preheated oven and bake for about 55 to 60 minutes or until very well browned.
• 20

  Remove from the heat and let cool for 30 minutes before removing from the springform pan and slicing. Serve warm or at room temperature.
• 21

  To view this incredible savory pie on YouTube, click on this link >>> https://youtu.be/kq0mwKugz6c
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