The Pasqualina pie is simply a rustic pie from the Italian tradition served especially during Easter and Easter Monday. It is prepared in many regions of Italy, and Liguria claims its origin, but beyond the main ingredient, spinach or Swiss chard, every family customizes it in its own way.
In this recipe, I simplify my life while preparing the holiday menu by using ready-made puff pastry. I find it more delicate, and in my opinion, after always making it with the magic dough of the savory strudel, or with the savory shortcrust of the rustic pizza, I think puff pastry encases the hearty filling of spinach, ricotta, and hard-boiled eggs more lightly.
Speaking of family customization, this year I made it rectangular and I must say I liked the idea a lot, especially for the convenience of cutting the Pasqualina pie into precise and rectangular slices. But you can make it round as tradition dictates or copy my extravagance using a rectangular pan measuring 9.5 inches x 8 inches or for a round pan with a diameter of 9 inches.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 17.6 oz spinach, cooked, boiled (net weight after cooking and draining)
- 8.8 oz ricotta (dry)
- 2.8 tbsp butter
- 1.8 oz pecorino (grated, or half Parmesan and half pecorino)
- 2.8 oz provola (mild)
- 6 eggs (2 for the mixture and 4 for the filling)
- 2 sheets puff pastry (rectangular or round)
- 1 clove garlic
- to taste salt + pepper + nutmeg + marjoram
Steps
Clean and cook the spinach as you usually do. Frozen spinach can also be used.
Then place them in a colander to remove excess water.
In a pan, put the butter with the garlic clove, which you will then remove, lightly brown it and add the spinach to the pan.
Sauté them for a few minutes, adding a pinch of salt and the marjoram.
Turn off the heat and let the spinach cool, then transfer them to a large bowl and chop them coarsely with a fork. I do not recommend using a blender.
Add the drained ricotta, the two beaten eggs, the grated cheese, a pinch of nutmeg, and ground pepper. Mix well and taste the mixture; if needed, add more salt.
Take the mold you prefer and line it with a sheet of puff pastry.
Pour the spinach and ricotta mixture inside and level it well. Make four large and deep grooves with a spoon to hold a whole raw egg.
Grate the mild provola over the eggs and the entire surface.
Close the Pasqualina pie with the second sheet of puff pastry.
Seal the edges well and brush the surface with a thin layer of oil.
With the leftover puff pastry, have fun making some decorations on the pie, I made little hearts with sesame seeds on top.
Finally, use a toothpick to make a few holes here and there, so that moisture evaporates better during baking.
Bake the Pasqualina pie in a preheated ventilated oven at 340°F for about 45/50 minutes, until it is cooked and golden.
Let it cool in the pan before removing it to serve at the table.
