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!!

Torta Pasqualina

March 29, 2013

Servings: 8

Prep: 30 min

Cook: 45 min

Total: 1 hr 45 min

Difficulty: Easy

Print This

Torta Pasqualina is a double-crusted savory Italian tart is a traditional Easter dish filled with spinach, ricotta and eggs for an impressive vegetarian main dish.

By: Chrissy

Ingredients

1 pound low-fat ricotta
8 large eggs
1 cup grated Parmesan cheese
1 pound Swiss chard, rid of the tough stems
1 TB chopped garlic
1/4 cup lemon juice (about 1 lemon)
1/8 tsp nutmeg
1 tsp salt
1 tsp pepper
Two store-bought pie crusts

Directions

Step 1 Preheat the oven to 375F.
Step 2 Fill a large pot with water and bring to a boil. Once it’s rolling, add some salt and the chard, and boil 5-7 minutes until tender. Drain.
Step 3 Dry out the pot. Heat some oil and add the chard, garlic, salt and pepper and sauté until the garlic is cooked, about 5 minutes.
Step 4 In a separate bowl, mix together the ricotta, one egg, lemon, nutmeg and parmesan. Add the chard.
Step 5 Press one pie crust into a pie plate. Spread the chard evenly across the crust. Crack the eggs around the pie evenly, making a well in the chard as needed to keep the eggs in place.
Step 6 Place a round of pie crust over over the pie and crimp the edges. Poke a few holes in it to avoid any bubbling over.
Step 7 Bake pie until crust is deep golden brown, 65–75 minutes. Transfer pan to a wire rack and let pie cool in pan at least 30 minutes before serving.