The spinach Torta Pasqualina is a delicious Italian starter perfect to serve during the Easter festivities. This pie consists of a layer of crisp pastry filled with a substantial mixture of spinach, cheese, eggs and parsley. Its origin dates back to the Ligurian tradition, where it was prepared especially for Easter Sunday. Today it is widespread throughout Italy and represents a symbol of Easter. The Torta Pasqualina is a dish rich in flavor and symbolism, bringing with it the cheerfulness and joy of spring.
Clean and wash the spinach thoroughly
Place them in a pan without adding water and cook over low heat for ten minutes
Drain them, squeeze well and chop finely
Peel and chop the onion
In a pan melt the butter, add the chopped onion and parsley and let them sauté for five minutes over moderate heat
Remove from the heat and stir in the beaten eggs and Parmigiano
Combine everything and let cool completely
Make a well with the flour, add the eggs, salt and enough warm water to knead everything and obtain a homogeneous dough
Divide the dough into two parts and roll it out with a floured rolling pin until you obtain two very thin discs
Oil a baking tin and place one dough disc in it so that it protrudes from the edge by about 1 cm
Pour in the spinach mixture and level it; cover with the second dough disc and join it to the first
Prick the pastry with a fork and bake in a preheated oven for forty minutes until the surface is golden
Cake pan
Pan
Bowl
Knife
Store the spinach Torta Pasqualina in the refrigerator for up to 3 days.
The spinach Torta Pasqualina is a traditional dish of Ligurian cuisine.
Italia, Liguria
| Energy (kcal) | 117.44 |
| Carbohydrates (g) | 11.59 |
| of which Sugars (g) | 0.77 |
| Fat (g) | 5.14 |
| of which Saturates (g) | 2.6 |
| Protein (g) | 6.16 |
| Fiber (g) | 1.58 |
| Sale (g) | 0.11 |
