Torta Pasqualina, a savory double-crusted pie full of greens, artichokes and arduous boiled eggs, originated in Genoa within the 1500s, however has turn out to be a convention throughout Italy within the years since its creation. Our spinach-based recipe comes from Calabrian meals running a blog duo Cristina Bruno and Giuliano Bronzi of Vuoi Assaggiare

On condition that it’s usually served at Easter, the pie is wealthy with Christian symbolism. It was initially made with 33 sheets of puff pastry to signify annually of Jesus’s life. (That stated, it doesn’t have to have dozens of layers of crust to be scrumptious and these days, it’s typically made with fewer.) Cristina and Giuliano‘s pie makes use of a laminated tough puff pastry as the bottom, for a slice that’s flaky and buttery and fewer time intensive than conventional puff pastry. Searching for much more of a shortcut? Use puff pastry discovered within the frozen part of your grocery store. 

The filling – greens, artichokes, eggs and cheese–additionally carries which means. The eggs that function so prominently stand for fertility, and being born once more, the best way Christ was stated to be. Artichokes, as soon as thought-about greens befitting the the Aristocracy, are on this approach luxurious sufficient to make the reduce for an Easter feast. 

As stunning as it’s scrumptious, if you slice into this pie, you’ll reveal a tough boiled egg surrounded by the sensible inexperienced of spinach and artichokes. Need to make sure that every slice is a stunner? To know the place greatest to disclose your eggs, calmly rating the highest of your pastry with a butter knife earlier than baking.

Notes: If you happen to’d favor to make use of store-bought pastry as an alternative of creating your individual, search for sheets of frozen puff pastry at your native grocery retailer.

4.5 hours

one 24-centimeter pie

stand mixer
Ooni Karu 16 Pizza Oven  
24x4cm (9×2”) cake pan 

For the pastry
5½ cups (650 grams) ‘00’ flour  
1 cup and 1 tablespoon (250 milliliters) water 
2 teaspoons (12 grams) salt 
¾ cup (165 grams) softened butter 
1¾ cups (400 grams) chilly butter, cubed

For the filling:
5 eggs 
1 cup (50 grams) onion, sliced 
16¾ cups (500 grams) spinach 
6 artichoke hearts, about 200 grams
½ cup (50 grams) grated Parmesan cheese  
1¼ cups (300 grams) sheep’s milk ricotta 
1 teaspoon (5 milliliters) extra-virgin olive oil, plus 2 tablespoons (28 grams) for sautéing
2 teaspoons (5 grams) floor nutmeg 
5 teaspoons (5 grams) marjoram

For the egg wash
1 egg, overwhelmed

Mix flour, salt, water and softened butter within the bowl of a stand mixer and blend on the bottom velocity for 2 and a half minutes. Add the chilly, cubed butter and blend for an additional 60 seconds. The butter ought to now be integrated into the dough, however not fully absorbed. 

Place the dough on a flour-dusted countertop and mud with extra flour. Utilizing your arms, form the dough right into a tough rectangle, taking care to not apply an excessive amount of strain. 

Utilizing a flour-dusted rolling pin, stretch the dough forwards and backwards till it’s about 28 inches (70 centimeters) in size, dusting with flour if it turns into sticky.

Pastry being rolled out with a wooden rolling pin

Take one fringe of the dough and fold it a 3rd of the best way over the remainder of the dough. Then, raise the other facet of the dough and stretch it over the primary fold, laying it on high to create three layers. From the facet, you must see three sections of dough on high of one another. 

Roll it out once more lengthwise, ahead and backward till it’s about 28 inches (70 centimeters) in size. 

Pastry being folded over on itself on a wooden worktop

Now, fold the dough 4 instances, first taking one fringe of the dough and folding it to the middle of the rectangle. Take the opposite edge and fold towards the middle so the sides of the dough now meet one another. Then, fold your entire piece in half, closing it as if it had been a guide. 

Pastry being rolled over like a book on a wooden worktop

Flatten it gently with the rolling pin to about 2 inches (5 centimeters) thick, wrap it fully in cling movie and place within the fridge for an hour.

After an hour’s relaxation, take away the dough from the fridge and repeat the 4 fold course of from the earlier step.  Roll the dough out yet one more time and make a last 4 fold. Go away within the fridge coated in cling movie for not less than two hours (or in a single day, should you can). 

Take away the dough from the fridge and let it relaxation for 3 hours in a heat place. 

Whereas your dough is resting, make the filling. Place 4 eggs in boiling water and prepare dinner till arduous boiled, about 10 minutes. Slice your onion and fry in two separate pans with a tablespoon  of olive oil every. Put the spinach in one of many pans, then add 2 tablespoons (30 milliliters) of water to wilt the spinach, cooking for about 5 minutes till the spinach is darkish inexperienced and comfortable. Slice your artichoke hearts into skinny strips and add them to the opposite pan with the onion. Pour 10 milliliters over the onions and artichokes, shut the lid, and prepare dinner till the artichokes are softened, about quarter-hour. As soon as comfortable, pressure off any extra water.

In a big bowl, combine the grated Parmesan cheese and ricotta. Drizzle with a teaspoon (5 milliliters) of extra-virgin olive oil. Add grated nutmeg and marjoram, and a pinch of salt. Stir in onions, spinach, artichokes, and one egg.

Egg being cracked in a glass bowl full of spinach and cheese

After the three-hour relaxation, stretch out your dough to a diameter of roughly 47 inches (120 centimeters) and a thickness of ⅛ inch (½ centimeter),, dusting the pastry with flour as essential.. As soon as all of the pastry is stretched out, t use the cake pan as your information to chop out two 9-inch (24-centimeter) circles, which can type the bottom and the highest of the pie. 

Pastry being cut into a circle with a cake tin

Reduce a sheet of baking paper or parchment paper to suit the underside of the cake pan. Drizzle a little bit olive oil over the paper and unfold it out evenly with a brush. Place one of many circles of pastry on high of the parchment paper. It is going to climb up the sides of the pan, which can assist it hook up with the highest layer of pastry.

Piece of pastry being placed into a circular cake tin

Take away the shells from the arduous boiled eggs by putting an egg in a glass, protecting the highest together with your hand and shaking till the shell falls off in items. Place the filling combination on high of the pastry within the cake pan and unfold it out evenly. 

Mixture of spinach and cheese being poured into a cake tin filled with pastry from a glass bowl

Make 4 little hollows and set  one egg into every of them. 

Boiled egg being placed into a mixture of spinach and cheese in a cake tin filled with pastry

Place one other sheet of pastry on high and brush with a overwhelmed egg. 

Pastry being placed onto top of a mixture of spinach and cheese in a cake tin

To ensure every slice reveals the yellow and white of an egg, you’ll be able to rating the highest of the pastry calmly to information your  cuts. Cowl with tinfoil. 

Along with your fuel burner on excessive, preheat your Ooni Karu 16. When the infrared thermometer exhibits 575°F (300°C), decrease the flame to the minimal and put the pie within the oven. Prepare dinner for 40 minutes. Throughout this stage, the temperature will fall,  stabilizing at 460°F (240°C). 

Torta pasqualina covered in tin foil in a cake tin being cooked in an Ooni Karu 16 pizza oven

After 20 minutes, flip the baking tray 180° to make sure a fair bake. After 40 minutes, take away the tinfoil, then return the pie to the oven with the flame nonetheless on low for 6-7 minutes, turning the tray gently a couple of instances to brown all edges. 

Torta pasqualina being cooked in an Ooni Karu 16 pizza oven

Take away the  pie from the oven and permit it to chill for five minutes.

Reduce into slices, revealing the entire eggs, then serve and luxuriate in. 

Torta pasqualina being served



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