Torta Pasqualina recipe

By Angela Boggiano

  1. Serves 8
  2. Takes 25 minutes to make, 30-35 minutes in the oven, plus resting
  3. Rating

This Italian pie is full of robust flavours such as artichokes, spinach, parsley and ricotta - and is perfect for vegetarians.

tried and tested
Torta Pasqualina

Ingredients

  1. 300g plain flour, plus extra to dust
  2. 4 tbsp olive oil
  3. 1 small onion, finely chopped
  4. 6 roasted artichokes in oil (160g when drained), roughly chopped
  5. 400g spinach leaves, washed
  6. Large handful fresh flatleaf parsley, roughly chopped
  7. 450g ricotta, drained
  8. 50g vegetarian Parmesan, grated
  9. 6 large eggs

Method

  1. 1. Make the pastry. Mix the flour and a pinch of salt in a bowl. Add 2 tablespoons oil and 150ml warm water and mix to a smooth dough. Knead for 5 minutes on a floured surface, until soft and stretchy. Cover with cling film and set aside for 15 minutes.
  2. 2. Meanwhile, make the filling. Heat the remaining oil in a large pan over a medium heat. Fry the onion for 8 minutes, stirring occasionally. Stir in the artichokes and toss for a few minutes. Pile on the spinach and wilt over a gentle heat. Set aside to cool slightly.
  3. 3. Preheat the oven to 220°C/fan200°C/gas 7. Put the filling mixture in a food processor with the parsley, cheeses and 3 eggs. Season well, pulse and set aside.
  4. 4. Cut off two-thirds of the pastry and roll out on a floured surface to a 38cm circle. Use to line the base and sides of a deep 23-24cm loose-bottomed cake tin. Spoon in the filling. Smooth, make 2 deep indents and crack in 2 eggs. Roll out the remaining pastry to a 23-24cm circle and lay on top. Twist the edges to seal. Beat the remaining egg, brush over the pastry and sprinkle with sea salt. Bake for 30-35 minutes, until golden. Slice and serve.

Nutritional info

Per serving: 401kcals, 22.5g fat (7.5g saturated), 19.6g protein, 32.5g carbs, 2.9g sugar, 0.6g salt

Wine Recommendation

Try a fruity, young, rich rosé or the lightest soft red.

Comments

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babs

April 8

I made this pie for a diiner party because I have a veggie friends (there's always one!) and it went down a storm with carnivores and all. It was filling and the eggs give you the 'meaty' protein hit you need, and the pastry was really crisp. And it looks really impressive when it's cut open. I think I'll try cracking in quails eggs next time tho, s everyone gets a little egg in their slice!

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