Here I am again with our daily appointment! Today we are preparing this super crunchy and tasty Lighter and Crunchier Filo Pasqualina Pie! The quick pasqualina pie is a really special savory pie!
Beautiful to look at, tasty, and very easy to make. This recipe came about by chance! While talking with friends, I confessed wanting to prepare a savory pie with filo pastry!
And so, Maria, a friend who knows my passion for cooking, showed up a couple of days later with a package of filo pastry! I couldn’t not oblige her!
Obviously, this is not the classic version of the pasqualina pie, but I assure you it is really tasty! What do you say we make it together? Let’s see the ingredients!
I take this opportunity to leave you with a very useful collection of Cold and Hot Easter Appetizers, the best to make a good impression!
Other recipes that might interest you:
- Difficulty: Very easy
- Cost: Medium
- Cooking time: 50 Minutes
- Portions: 8 people
- Cuisine: Italian
Ingredients
- Filo pastry (1 package)
- 1 lb 2 oz lbs Cow's milk ricotta
- 14 oz oz Spinach (weight after cooking)
- 7 Eggs
- Olive oil
- Salt
- 1 pinch Pepper (only if desired)
- Thyme
- A few tablespoons Parmigiano Reggiano
Preparation
First, place the ricotta in a sieve and let it drain for at least 30 minutes (this step is very important).
Choose fresh ricotta from the counter, not pre-packaged, and preferably cow’s milk ricotta which has a more delicate flavor.
In the meantime, boil the spinach. For convenience, I used frozen ones; I had a 600g bag in the freezer and once cooked and drained, they weighed just over 400g.
If you want, you can also use fresh ones. Once you’ve boiled the spinach, place them in a colander and let them drain well to lose all the liquids.
This step is also very important. If necessary, squeeze the spinach with your hands until they are well dry.
Once the spinach and ricotta have lost their liquids, place them in a bowl and add 2 whole medium eggs.
Adjust the salt and pepper, add a handful of thyme, three or four tablespoons of grated Parmigiano Reggiano, and mix well with a fork to combine.
At this point, take a springform pan (22 or 24 cm) and place a sheet of parchment paper on the bottom.
Take the package of filo pastry, open it, and unroll the sheets gently otherwise they will break.
Lay them on a surface covered with a cloth (filo pastry is very delicate and dries out quickly if left in the air for a long time).
Now take one sheet of filo pastry at a time and line the pan completely, both on the bottom and the sides, letting them hang over the edges.
Brush all the sheets used for this first layer with olive oil using a brush. Now create a second layer by gradually taking sheets of filo pastry.
Place them both on the bottom and the sides, always making sure they hang over the edges. Brush again with olive oil.
Repeat the same operation for the third time. In this way, you will have created a shell ready to accommodate the filling.
Pour the entire filling inside and level well by applying light pressure with a spoon. Now comes the fun part!
With the back of a spoon, make 5 hollows in the newly arranged filling. These hollows should preferably be well spaced from each other.
Break one medium whole egg into each hollow. Adjust with salt and pepper, add a nice handful of Parmigiano Reggiano and cover everything with the filo pastry sheets.
Even for this last phase, you must follow the same procedure used to line the pan. One layer of filo pastry sheets slightly brushed with olive oil, letting them hang over the edges.
Again, layer until you’ve made at least 3 (the more sheets you use, the crunchier and tastier the Pasqualina pie will be; I used the whole package).
Once the sheets are finished, fold those that hang over the edges inside the pan, delicately otherwise they will break. Bake in a preheated oven in static mode at 356°F for about 45-50 minutes or until nicely golden.
Once ready, remove from the oven and let it cool slightly before removing it from the mold. Serve and enjoy your delicious Lighter and Crunchier Filo Pasqualina Pie.
You can also prepare your Pasqualina pie the night before and then reheat it in the oven before serving! Until the next recipe!
