Torta Pasqualina
  • Serves icon Serves 8
  • Time icon Hands-on time 25 min, oven time 30-35 min, plus resting

Torta Pasqualina is an Italian pie recipe made with artichokes, spinach, parsley and ricotta – perfect for vegetarians.

Nutrition: per serving

Calories
401kcals
Fat
22.5g (7.5g saturated)
Protein
19.6g
Carbohydrates
32.5g (2.9g sugars)
Salt
0.6g
Calories
401kcals
Fat
22.5g (7.5g saturated)
Protein
19.6g
Carbohydrates
32.5g (2.9g sugars)
Salt
0.6g

Ingredients

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

Method

  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 min on a floured surface, until soft and stretchy. Cover with cling film and set aside for 15 min.
  2. Meanwhile, make the filling. Heat the remaining oil in a large pan over a medium heat. Fry the onion for 8 min, stirring occasionally. Stir in the artichokes and toss for a few min. Pile on the spinach and wilt over a gentle heat. Set aside to cool slightly.
  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. 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 min, until golden. Slice and serve.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe now

Rate & review

Rate

4.3 votes

Reviews

Share your thoughts...

Rate & review

Rate

4.3 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month, save over 40% and get a free 1 year tastecard membership

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine