This celebratory Easter pie is beloved all over Italy, both for its spring color and flavor and its religious significance for the holy holidays. Traditionally made with 33 sheets of thin pastry for each year of Jesus’ life, it’s now more typically made with one sheet of pastry, and whatever spring greens are at hand. When you cut the pie, you’re meant to see a cross-section of the eggs cooked inside, lending a festive nod to Easter. Spinach packs a bevy of health benefits, including carotenoids which help flush free radicals out of the body. It also contains vitamins C, K, folic acid, iron and calcium, helping to lower the risk of heart disease, cancer and diabetes. Make this delicious recipe for your holiday spread or serve it up anytime, with a simple salad or grilled fish.
Ingredients:
- 32 ounces chopped frozen spinach, defrosted
- 2 cups ricotta cheese
- 2 sheets puff pastry (defrosted if frozen)
- ¼ cup parmesan cheese
- 6 eggs, divided
- Salt and pepper, to taste
Directions:
- Using a large dish towel, place the defrosted spinach in the middle, and wrap it up tightly, squeezing to wring out as much liquid as possible from the spinach. Transfer to a large bowl.
- Add the ricotta, parmesan, 1 egg, salt and pepper to the spinach. Mix well to combine.
- Press the puff pastry evenly into a parchment-lined, 10-inch springform pan, so it goes up the sides.
- Pour the spinach ricotta mixture into the pan, smoothing the top. Use a spoon to make four evenly sized wells to hold four eggs.
- Crack your four eggs, one into each hole, pushing aside a bit more of the spinach mixture if needed to make sure the egg doesn’t overflow.
- Press the remaining sheet of puff pastry on top of the pan, pressing lightly to adhere, but not disturb the eggs. Trim any excess from the edges of the pan.
- Lightly score a cross into the top of the pastry, to help show where the eggs are, each in their own quadrant.
- Brush the whole top with the remaining whisked egg and sprinkle with a pinch of flaky salt, if desired.
- Freeze for 15 minutes, preheating your oven to 375 degrees in the meantime.
- Bake for 1 hour, until the torta feels firm to the touch, and the pastry is a light golden brown. Cool at room temperature for at least one hour before slicing.
