torta pasqualina

May 1, 2014 § 74 Comments

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A portion of my cooking inspiration comes from a handful of cookbooks that are sitting on our bookshelf, as well as two magazine subscriptions I receive every month.  However. nearly all of my inspiration comes from all the wonderful food blogs I love to read.   I finally got a handle on my bookmark bar the other day where hundreds of recipes are parked and waiting for my attention.   It is like having a hundred cookbooks at my fingertips.  This dreamy pie recipe was at the top of my list to prepare.

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A week or so ago while visiting Lindy’s Love in the Kitchen the only thing keeping me from standing up, walking to the kitchen and getting started on this pie was the fact I did not have ricotta cheese.  I love that sense of urgency to get up, run out to the market, gather the ingredients and prepare a meal inspired by seeing a beautifully presented post. I like to call this sense of urgency pure inspiration.  And this was one of those posts.  Without a doubt this recipe brought Love in the Kitchen.

Knowing this torta was going to be fabulous I did not alter or adapt the recipe in any way.  Thank you Lindy.  We loved your torta pasqualina.

Recipe from Love in the Kitchen.

I n g r e d i e n t s

  • 5 hard-boiled eggs, peeled and cut in half lengthwise
  • 1 egg, uncooked and lightly beaten
  • One large tub – 312 grams or 11 oz fresh (preferably organic) spinach, washed, dried and trimmed
  • 2 tbsp extra-virgin olive oil
  • 1 large onion, finely chopped
  • 400 grams (just less than 1 lb) of ricotta cheese
  • 1 cup sharp cheddar, grated
  • ⅓ cup parmesan, grated
  • ½ tsp salt
  • freshly ground black pepper
  • 397 grams (or closest equivalent including 1lb) ready-made puff pastry

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M e t h o d

Preheat the oven to 400F/200C. Lightly grease a deep dish pie plate.

In a large fry pan, cook the onion in the olive oil until the onion is lightly browned. Add the spinach and cook over medium-low heat 3-4 minutes or until the spinach is just wilted. Remove from the heat and add the ricotta, cheddar, parmesan, half of the beaten egg (reserve remainder for brushing the pastry) and seasonings.

Roll out half the puff pastry to about .5cm or ¼ inch thickness and line the pie dish. Fill with half the spinach mixture. Add the hard-boiled eggs, yolks down, evenly spaced. Top with remaining spinach mixture.

Roll out remaining pastry and top the pie, taking care to seal the edges of the pie.

Using a pastry brush, glaze the top of the pie with the remaining half beaten egg. Make several small incisions in the top of the pie to allow steam to vent.

Bake 25-30 minutes or until risen and golden brown. Remove from oven and allow to cool at least ten minutes before slicing and serving. Also good served at room temperature.

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