Torta Pasqualina

Yellow rice and baked ham was always our go-to dinner for Easter. But there are so many more interesting recipes out there to enjoy during this holiday, especially if you look at what other countries are doing. Italy is a great example. Their Easter repertoire is quite extensive and unique, and this year we decided to try a torta that makes great use of Swiss chard, which we don’t get to cook with as often.

This Torta Pasqualina originates in the Liguria region of Italy and it’s made with ricotta and a variety of greens. It also looks very presentable on the table and it’s fairly easy to make. Here’s our take on it.

Torta Pasqualina
  • 5 Cups of chard
  • 3 Cups of spinach
  • ½ Green pepper
  • Frozen Pie Crust (2)
  • 1 Onion
  • 4 Large cloves of garlic
  • Olive oil
  • 16 Oz Ricotta
  • 5 Boiled eggs
  • 3 Eggs for filling
  • Salt to taste
  • 3/4 Cup of fresh parmesan cheese
  • Pepper
  • Nutmeg
  • Butter

1. The night before or hours before, chop your greens and steam them with a pinch of salt and a little bit of water. Squeeze the water out and place in the fridge.

2. Preheat oven to 350 degrees. Butter a round pie or cake pan. Place the first layer of pie crust in the oven for 12 minutes. Let it rest.

3. Sauté onion, pepper, and garlic with a drizzle of olive oil and salt. Once they start to get translucent, add a tablespoon of butter. Also, start boiling your eggs if you haven’t.

4. Mix ricotta with the eggs, parmesan, a pinch of nutmeg, and salt and pepper to taste. Chop the greens a bit more and add them in. Then add the onion mixture.

5. Pour the mixture over the first layer of pie crust. Poke a few holes to let the steam out. Cover with the second layer and brush the crust with an egg wash. Bake for 1 hour and 15 minutes at 350 degrees. Or until the upper crust is golden.

6. Let it cool down for at least 10 minutes before serving.

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