Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup olive oil
- 1/2 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon red pepper flakes
- 10 oz. fresh spinach, washed and chopped
- 1/2 cup crumbled feta cheese
- 4 eggs
- 1/2 cup grated Parmesan cheese
Special Equipment Needed:
- 9-inch springform pan
- Rolling pin
- Parchment paper
- Pastry brush
- Mixing bowls
- Whisk
- Skillet
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the flour, salt, black pepper, nutmeg, garlic powder, onion powder, oregano, basil, thyme, rosemary, and red pepper flakes. Mix well.
3. Add the olive oil and water to the flour mixture. Mix until a dough forms.
4. On a floured surface, roll out the dough into a thin sheet.
5. Grease the springform pan with olive oil. Line the bottom of the pan with parchment paper.
6. Carefully transfer the rolled-out dough to the pan. Press the dough into the bottom and sides of the pan.
7. In a skillet, sauté the chopped spinach until wilted. Remove from heat.
8. In a mixing bowl, whisk together the eggs. Add the crumbled feta cheese, Parmesan cheese, and wilted spinach. Mix well.
9. Pour the spinach and feta mixture into the prepared crust.
10. Fold the excess dough over the top of the filling, creating a rustic-looking crust.
11. Brush the crust with olive oil.
12. Bake the torta pasqualina for 45-50 minutes, or until the crust is golden brown and the filling is set.
13. Allow the torta pasqualina to cool for 10-15 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 320
Fat: 21g
Carbohydrates: 22g
Protein: 11g
Sodium: 490mg
Sugar: 1g
Fiber: 2g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Ricotta cheese can be used instead of feta cheese.
- Fresh herbs can be used instead of dried herbs.
Variations:
- Add sliced cherry tomatoes to the spinach and feta mixture.
- Substitute kale or Swiss chard for the spinach.
- Add cooked bacon or pancetta to the spinach and feta mixture.
Tips and Tricks:
- Make sure to roll out the dough thin enough to fit the springform pan.
- Use a pastry brush to evenly distribute the olive oil on the crust.
- Allow the torta pasqualina to cool slightly before slicing to prevent the filling from spilling out.
Storage Instructions:
Store leftover torta pasqualina in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat individual slices of torta pasqualina in the microwave or oven until warmed through.
Presentation Ideas:
Serve slices of torta pasqualina on a platter with fresh herbs and cherry tomatoes.
Garnishes:
Fresh herbs, cherry tomatoes, and olives.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested Side Dishes:
- Arugula salad with lemon vinaigrette
- Roasted carrots with honey and thyme
- Grilled asparagus with lemon and Parmesan
Troubleshooting Advice:
- If the crust is too thick, it may not cook through properly. Roll the dough out thinner next time.
- If the filling is too runny, make sure to sauté the spinach until all excess water has evaporated.
Food Safety Advice:
- Make sure to wash the spinach thoroughly before using.
- Store leftover torta pasqualina in the refrigerator and consume within 3 days.
Food History:
Torta pasqualina is a traditional Italian Easter dish. It originated in Liguria, a region in northern Italy, and is typically made with spinach, ricotta cheese, and eggs.
Flavor Profiles:
Savory, cheesy, and herbaceous.
Serving Suggestions:
Serve slices of torta pasqualina as a main course or as part of a brunch spread.
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Region: Italian