Easter Pie, Festive tart with spinach
Torta Pasqualina, also known as the festive spinach pie, is an Italian delicacy full of flavors, perfect for a festive meal or a weekend lunch. This spinach pie recipe is not only tasty but also easy to prepare, with simple yet flavorful ingredients. Whether you are an experienced cook or a passionate beginner, this recipe will give you an impressive result.
Preparation time: 30 minutes
Baking time: 45 minutes
Total: 1 hour and 15 minutes
Servings: 6-8
Necessary ingredients:
- 500 g fresh spinach (or frozen)
- 2 large green onions
- 250 g flour
- 4 eggs
- 200 g pie crust (you can use store-bought or homemade)
- 50 ml lemon juice
- 3 tablespoons olive oil
- Salt and pepper to taste
- Optional: feta cheese or grated parmesan for extra flavor
Step 1: Preparing the spinach
First, wash the spinach well under cold running water, removing any impurities. If using frozen spinach, ensure it is thawed and well-drained. In a large skillet, add 2 tablespoons of olive oil and sauté the chopped green onion until translucent. Then, add the spinach and cook for about 5-7 minutes until it wilts. Season with salt, pepper, and lemon juice. Let the mixture cool.
Step 2: Preparing the pie crust
If you choose to make the pie crust at home, combine the flour with a pinch of salt and 150 g of cold butter cut into cubes. Knead until you achieve a sandy texture, then gradually add cold water until you obtain a smooth dough. Wrap it in plastic wrap and refrigerate for 30 minutes. If using store-bought dough, unfold it according to the package instructions.
Step 3: Assembling the pie
Preheat the oven to 180°C. Roll out the dough on a lightly floured surface so that it is large enough to cover the bottom and sides of a pie dish. Carefully place the dough in the prepared dish. In a bowl, beat the 4 eggs, add the sautéed spinach and onion mixture, and mix well. If desired, you can add feta cheese or grated parmesan for a stronger flavor.
Step 4: Baking
Pour the spinach and egg mixture into the crust, leveling it evenly. Bake the pie in the preheated oven for about 45 minutes or until the crust is golden and the filling is firm. Check the pie by inserting a knife; if it comes out clean, it is ready.
Step 5: Serving
Let the pie cool for 10 minutes before slicing. Serve Torta Pasqualina warm or at room temperature, alongside a fresh green salad for a perfect contrast. This festive pie is ideal for holiday meals as well as a simple family dinner.
Variation suggestions: You can experiment with various types of greens, such as nettles or Swiss chard, and for a more complex flavor, add spices like nutmeg or marjoram. If you are vegan, you can replace the eggs with a mixture of tofu and turmeric to achieve a similar texture.
Torta Pasqualina is an excellent choice for a quick dessert or a hearty snack, blending Italian tradition with fresh and healthy ingredients. Enjoy every slice and savor its flavors!
Soft butter is mixed with salt, yogurt, egg yolk, and whole egg. Flour and baking powder are added and kneaded gently until a homogeneous dough is obtained. The dough is wrapped in plastic wrap and kept cool for about 1 hour, during which the filling is prepared. The spinach is washed and cleaned, then boiled for 15 minutes, after which it is drained and chopped finely. In a saucepan, oil is heated, and finely chopped onion is sautéed for 2-3 minutes. Spinach is added. It is mixed and left for 15 minutes, adding a little water, just enough to prevent sticking and to soften the onion well. The heat is turned off, sour cream, salt, and pepper are added to taste, and lemon juice can be squeezed in if a tangy flavor is desired. The dough is divided into two pieces. Each piece is rolled out with a rolling pin until two thin sheets are obtained. One of the sheets is placed in a round greased baking dish. The spinach filling is placed in the dish where the dough sheet has been spread, and with the help of a smaller ladle or spoon, 6 indentations are made. The eggs are cracked and placed in these indentations. Five around the edges and one in the center. It is covered with the other sheet and brushed with egg yolk mixed with milk. Then it is pierced with a straw in several places to prevent puffing. It is baked in a preheated oven at 170 - 180 degrees C for 40 minutes. The tart can be served hot or cold. If desired, it can be served with a cheese or yogurt sauce. Recipe proposed by Gabi Cara. Discuss more about this recipe on the recipe forum. Other recommended recipes:
Ingredients: Dough: 1 egg, 1 yolk, 500 g of flour, 200 g of butter at room temperature (you can use margarine), 50 ml of yogurt, 1 teaspoon of salt, 2 teaspoons of baking powder. Filling: 6 eggs, 1.5 kg of fresh spinach, 3 tablespoons of oil, 200 ml of sour cream, 1 medium onion, dried, 1 bunch of green onions, salt, pepper, lemon juice.
