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Torta Pasqualina (spinach and ricotta pie)

Name: Torta Pasqualina (spinach and ricotta pie)
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: Serves 8
Cuisine: Italian recipes
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

Published: 30 Apr 07
Updated: 18 Mar 24

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

Easy
May 2007

Test kitchen approved

Serves 8
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.

Vegetarian recipes

Nutrition: per serving

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

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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

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Method

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.
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.
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.

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.