TORTA PASQUALINA, ITALIAN EASTER PIE

A beautifully rustic, heart warming and comforting, traditional Italian Easter vegetarian pie.

Dough:
300/350 g flour type 00 (plus more for the work surface)
4 tablespoons extra virgin olive oil
½ tsp salt
½ cup lukewarm water

Filling:
500 g organic baby spinach
500 g organic tender small leaf chard (we’ll use just the leaves not the stems)
1 small onion
1 small clove garlic
1 tsp marjoram
3 Tbsp olive oil
1 Tbsp butter
Salt to taste
600 g cow fresh Ricotta
1-2 Tbsp Greek yogurt
2 eggs
50 g Parmigiano Reggiano, grated
½ tsp ground white pepper
½ tsp ground nutmeg

Brushing:
½ tsp salt
few drops water
1 Tbsp butter
3-4 Tbsp olive oil

Filling design:
9 eggs
a pinch salt
a dash ground pepper
a sprinkle Parmigiano

View the full recipe at Sugar Love Spices →