Torta Pasqualina

Today is Good Friday and so for dinner, I needed to find something meatless. I definitely have more meatless days than I consciously intend, but it seems when I NEED to find something meatless, I draw a blank.  Today’s Easter adventure takes me to Italy and a meatless ricotta pie, and that will do just fine, methinks. Introducing Torta Pasqualina.

Torta Pasqualina, or “Easter cake,” is a traditional dish from Piemonte and Lingura.  There are many variations on it- some sweeter, some more savory, some with ham, some without, but the two distinguishing features common to all are 1) the whole cracked eggs baked atop of the spinach and 2) the multiple layers of flaky dough, almost baklava-style.  It was actually thought in the past to be the ‘ apotheosis of the ability of housewives,’ and legend has it that someone, somewhere managed to stack up to thirty sheets in homage to the years of Christ.  An impressive feat indeed.

The first time I made this, making a whole pie seemed like a wasteful effort for one, so I sort of improvised and made more like “torta pasqualina pot pies.”  In subsequent attempts, I made the whole big thing.  Each time though, I will admit, I pulled the lazy card and used store bought pie crusts. A happenin’ girl can’t spend all her time in the kitchen, now can she. Plus, the filling keeps well, so I can make a fresh pie each serving. And everything is cuter as a serving for one, don’t you think? Mini-food!

This was delicious and really easy to make. Next time I need a meat-free option, I won’t be wreaking my brain as hard.  Mangia!!