This year for the Easter table, I wanted to try my hand at a very tasty and scenic Ligurian recipe, the Easter pie, or as they call it in Genoa, torta pasqualinn-a! It is a rustic savory pie made with a double layer of shortcrust pastry or just puff pastry. In my case, however, I chose to vary it slightly, using my oil-based shortcrust pastry for the base, while for the cake topping, I relied on a ready-made puff pastry disc! I must say that the choice to use two different types of pastry was a real winner, given the appreciation from relatives and friends! Easter pie, among other things, has a delicious filling based on spinach or chard, herbs, and eggs! The original recipe would then require prescinseua, a fresh Genoese cheese with a slightly sour flavor, but since it is a product difficult to find outside the Ligurian territory, I replaced it with ricotta. However, its characteristic is the surprise effect when cutting the portions! In fact, depending on the size of the mold, two to five whole eggs, strictly raw, are added inside the ricotta and spinach cream, so that once cooked, their yolks and whites will harden. This will make each slice of pie a real visual surprise and everyone will want to cut it to discover its hidden sides! I will tell you, it is so good, that certainly the Easter period is the best time to enjoy it, but even on Easter Monday or for the first spring outings, it will still be perfect!
CURIOSITY: In past centuries, eggs and cheeses were considered foods to be consumed only on great occasions. The traditional Easter pie, typical of the Easter period, that is, spring and its products, involves the use of eggs, herbs, new onions, marjoram, once present in every Ligurian garden. It represents the highlight of the Easter lunch, and it is said that at one time, it represented the symbol of housewives’ skills, some of whom were legendarily said to have managed to stack up to thirty-three layers in honor of the years of Christ.
For other sweet and savory ideas to bring to your Easter table, I recommend taking a look at these preparations:
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking time: 50 Minutes
- Portions: 10-12
- Cuisine: Italian
Ingredients for a 9.5-inch mold:
- 3.5 oz semolina flour
- 1.75 oz type 1 flour
- 1/3 cup water
- 4 tsp extra virgin olive oil
- 1/2 tsp salt
- 1 sheet puff pastry
- 1.3 lbs spinach (already cleaned)
- 1 fresh spring onion
- 1.1 lbs sheep ricotta
- 2.1 oz Grana Padano cheese, grated
- 5 eggs
- 3 tbsps breadcrumbs (+ as needed)
- 1 tsp nutmeg
- 2 tbsps extra virgin olive oil
- as needed salt
- as needed pepper
- as needed egg white (for brushing)
- as needed poppy seeds
Tools:
- 1 Rolling pin
- 1 Pan
- 1 Ladle
- 1 Sieve
- 1 Knife
- 1 Cutting board
- 1 Bowl
- 1 Hand whisk
- 1 Spatula
- 1 Mold
- 1 Parchment paper
Steps:
Start by preparing the base of the Easter pie, following all the steps of my extra virgin olive oil shortcrust pastry recipe with half the doses HERE. You will need to obtain a compact and homogeneous dough that you will let rest for 30′ at room temperature covered with film or, as I did, with the same mixing bowl (fig. 1).
After washing the spinach well, transfer them to a pan with a drizzle of oil and all their vegetation water, then let them wilt over low heat, with the lid on, for 5′ (fig. 2). Once cooked, turn off the heat, adjust salt and pepper (fig.3).
Transfer them to a sieve to drain well, and if necessary, squeeze them, helping yourself with a ladle (fig. 4). Then chop them finely with a knife (fig. 5).
In a bowl, beat two eggs with a pinch of salt (fig. 6). Add the grated Grana cheese and work with a hand whisk (fig. 7).
Add the previously drained ricotta and the nutmeg, and continue to mix (fig. 8). Add the chopped spinach to the mixture and mix evenly (fig. 9).
Finally, add 2 or 3 tablespoons of breadcrumbs to absorb excess liquids and set aside (fig. 10). Meanwhile, on a non-floured work surface, roll out your shortcrust pastry into a thin disc with the help of a rolling pin (fig. 11).
Place it in a 9.5-inch springform pan lined with parchment paper, sprinkle a handful of breadcrumbs on top and distribute the ricotta and spinach filling over it (fig. 12 and 13).
Create three hollows into which you will break the remaining whole eggs (fig. 14 and 15).
Cover with the ready-made puff pastry disc and try to match the edges of the shortcrust with the puff pastry, sealing the edges as much as possible (fig. 16). Brush the entire surface with lightly beaten egg white or an egg yolk (fig. 17).
Garnish with a handful of poppy seeds and put in a preheated oven at 356°F for 45′-50′, or until completely golden (fig. 18).
Remove the pie from the oven and let it cool completely before slicing and serving.
And voilà…your Easter pie is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 The Easter pie can be kept in the refrigerator well-covered for about 3 days. You can freeze it once it is fully cooked and cooled, better if already cut into slices so that you can defrost only the portions you will need. Defrost the slices in the refrigerator the night before and heat them in the oven or microwave the next day. It will be delicious as on the first day!
Tips and Suggestions
🟣 The Easter pie is traditionally prepared with spinach or chard, stewed and sautéed in a pan with a little oil and a clove of garlic. A very popular and equally appreciated variant is the one that sees its filling prepared with artichoke hearts!
