- 600 g spinach
- 1 onion
- 500 g ricotta
- 2 cloves garlic
- 100 g grated parmesan
- 10 eggs
- 1 pinch of marjoram leaves
- 1 tsp nutmeg
- Salt, pepper
- Olive oil
- 270 g fresh pastry (or see below for homemade pastry)
Preheat oven 180c
Cook the spinach in a pan with olive oil until wilted. Put in a colander and squeeze out as much water as you can. Set aside to cool.
Chop the onion and garlic and cook it with 2 table spoons of olive oil. Onion first 5 min and garlic 1 min. When it’s golden, chop the cooled spinach and add to the pan. Add the parmesan cheese and salt and pepper to taste. and stir well.
In a large bowl, whisk 4 eggs and add the ricotta and the nutmeg. Add the spinach mixture and stir together.
*note: you can drain the ricotta beforehand as well if it is watery.
Separate 2.3 of the dough onto a lightly floured surface and roll it out as thin as possible. I used a deep springform pan (you can use a deep pie tin). Butter it generously and line the inside and sides with the dough. You can rollout the sides separately and then re-attach inside the pan but I did it in one piece….carefully.
Make 5 dents in the top of the spinach mixture, like little nests, and break the raw eggs (5) one into each indentation. Roll out the remaining 1/3 dough into a circle (a bit larger than the pan, wet the top edge of the dough and then lay the circle over the top, attaching to the wet edge.
Whisk the final egg and add a bit of water. Paint over the top. Bake for 45 minutes. Watch it and if the top seems to be browning a bit too fast, place a sheet of aluminum foil to keep it from burning.
Cool for at least 10 minutes.
With the back of the spoon, make 6 small caves around the surface of the stuffing. Put the 6 eggs on these small holes.
Cover with the 2 remaining sheets of dough (between the 2 sheets spread some olive oil).
Close properly the cake with the dough.
To make the crust nicer to see, spread it with some olive oil.
Cook the torta pasqualina in the oven at 180°C for 1 hour.
