Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1/4 cup ice water
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 pound fresh spinach, washed and chopped
- 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 4 eggs
- Salt and pepper to taste
Special equipment needed:
- 9-inch springform pan
- Rolling pin
- Parchment paper
- Pastry brush
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt. Add the chilled butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
2. Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Knead the dough for a few minutes until it is smooth and elastic.
3. Divide the dough into two equal portions and shape them into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
4. Preheat the oven to 375°F.
5. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
6. Add the spinach to the skillet and cook until wilted, about 5 minutes. Remove from heat and let cool.
7. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, and eggs. Mix well.
8. Add the cooled spinach mixture to the cheese mixture and stir to combine. Season with salt and pepper to taste.
9. Roll out one of the dough disks on a floured surface to fit the bottom and sides of the springform pan. Line the pan with parchment paper and place the dough in the pan.
10. Pour the spinach and cheese mixture into the pan.
11. Roll out the second dough disk to fit the top of the pan. Place the dough on top of the spinach and cheese mixture and pinch the edges of the dough together to seal.
12. Brush the top of the dough with egg wash.
13. Bake for 45-50 minutes, or until the crust is golden brown and the filling is set.
14. Let cool for 10-15 minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 340
Fat per serving: 22g
Carbohydrates per serving: 23g
Protein per serving: 13g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour for a healthier option.
- Feta cheese can be used instead of ricotta cheese for a tangier flavor.
- Swiss chard or kale can be used instead of spinach.
Variations:
- Add chopped sun-dried tomatoes to the spinach and cheese mixture for a burst of flavor.
- Add cooked bacon or pancetta to the spinach and cheese mixture for a meatier option.
- Add chopped artichoke hearts to the spinach and cheese mixture for a Mediterranean twist.
Tips and tricks:
- Make sure the butter is chilled before mixing it into the flour to ensure a flaky crust.
- Use a pastry cutter or your hands to mix the butter and flour together for the best texture.
- Let the dough rest in the refrigerator for at least 30 minutes to make it easier to roll out.
- Use a sharp knife to cut the torta pasqualina for clean slices.
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 heated through.
Presentation ideas:
Serve the torta pasqualina on a platter with a sprinkling of fresh herbs, such as parsley or basil.
Garnishes:
Garnish each slice with a dollop of sour cream or crème fraîche.
Pairings:
Serve the torta pasqualina with a simple green salad dressed with lemon vinaigrette.
Suggested side dishes:
Roasted vegetables, such as carrots or Brussels sprouts, make a great side dish for the torta pasqualina.
Troubleshooting advice:
- If the dough is too dry, add a little more ice water, a tablespoon at a time, until it comes together.
- If the filling is too wet, add a little more Parmesan cheese to help absorb the excess moisture.
Food safety advice:
Make sure to wash the spinach thoroughly before using it to remove any dirt or debris.
Food history:
Torta pasqualina is a traditional Italian Easter dish that originated in Liguria. It is typically made with spinach, ricotta cheese, and eggs, and is served as a main course or appetizer.
Flavor profiles:
The torta pasqualina has a flaky crust and a savory filling that is rich and creamy with a hint of garlic and onion.
Serving suggestions:
Serve the torta pasqualina warm or at room temperature with a side salad for a complete meal. It can also be served as an appetizer or snack.
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Region: Italian