Real Recipes From Real Home Cooks ®

torta pasqualina • easter pie

a recipe by
Francine Lizotte
Surrey South, BC

Colorful, festive, delicious and healthy, this is a great savory recipe to make for this special day!

serves 10 servings
prep time 30 Min
cook time 1 Hr 25 Min
method Bake

Ingredients For torta pasqualina • easter pie

  • 20 oz
    (2 bags 10 oz. each) baby spinach, washed
  • 10 oz
    (280 gr) kale, washed
  • 2 Tbsp
  • 5 Tbsp
    olive oil, or as needed and divided plus more for springform pan
  • 3 c
    yellow onions, finely diced
  • 2 tsp
    ground himalayan sea salt, or to taste and divided
  • 1 c
    red peppers, finely diced
  • 4 lg
    garlic cloves, pressed
  • 1 tsp
    freshly ground black pepper, or to taste and divided (i always use mixed peppercorns)
  • 2 c
    ricotta cheese
  • 1 c
    grated parmesan cheese, divided
  • 6 lg
    free-run egg, divided
  • 1/4 tsp
    freshly ground nutmeg, or to taste
  • 1/2 Tbsp
    italian seasoning
  • 1 Tbsp
    parsley, chopped
  • 2 Tbsp
    unbleached all-purpose flour, or as needed
  • 2 sheet
    puff pastry, thawed
  • 1
    egg wash (1 egg with 1 tbsp. water)

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 >>>