Torta Pasqualina (Easter Pie)

Submitted by clubfoody

"Colorful, festive, delicious and healthy, this is a great savory recipe to make for this special day! VIDEO https://youtu.be/kq0mwKugz6c"

 

• Ready In: 2hrs
• Ingredients: 18
• Serves: 10

ingredients

• 20 ounces Baby Spinach, washed
• 10 ounces kale, washed
• 2 tablespoons butter
• 5 tablespoons olive oil (or as needed and divided plus more for springform pan)
• 3 cups yellow onions, finely diced
• 2 teaspoons sea salt (or to taste and divided)
• 1 cup red pepper, finely diced
• 4 large garlic cloves, pressed
• 1 teaspoon black pepper (or to taste and divided)
• 2 cups ricotta cheese
• 1 cup parmesan cheese, grated (divided)
• 6 large eggs (divided)
• 1⁄4 teaspoon freshly ground nutmeg (to taste)
• 1⁄2 tablespoon italian seasoning
• 1 tablespoon parsley, chopped
• 2 tablespoons unbleached all-purpose flour (or as needed)
• 2 sheets puff pastry, thawed
• 1 egg wash (1 egg with 1 tbsp. water)

directions

1. In a large pot over medium-high heat, add butter and when melted and it starts sizzling, add 10 oz. baby spinach leaves. Cover and set the timer for 2 minutes but every 30 seconds or so, stir well; cover after each stir.
2. Using a spider strainer, transfer the leaves to a colander sitting over a bowl to drain.
3. Add the second bag and repeat the same steps; cover, set the timer for 2 minutes and stir every 30 seconds. Transfer to the colander.
4. Add the kale, pour in the liquid that drained from the spinach leaves and repeat the same process except wilt for 4 minutes instead of 2.
5. Transfer the kale to the colander along with the spinach and let them cool off for 10 minutes.
6. When cool enough to handle, working in batches, transfer the greens to a thin clean dish towel, gather the corners and squeeze out as much liquid as possible before chopping them into very small pieces including the stems; set aside.
7. In a large skillet over medium heat, add 2 tablespoons oil and when it gets hot, add onions; sprinkle on a couple pinches of salt. Sauté until soft, about 6 minutes, making sure not to brown them. To be on the safe side, add another tablespoon of oil.
8. Halfway through cooking, add red peppers; sauté 3 minutes Add garlic and cook for 30 seconds.
9. Transfer the veggies to a bowl and set aside.
10. In the same skillet, add 1 ½ tablespoons oil. When hot, add chopped greens and season generously with salt and pepper. Cook for 5 minutes, stirring often.
11. Transfer the greens to a large bowl; set aside.
12. In a mixing bowl, combine ricotta, ½ cup Parmesan, 1 egg, nutmeg, Italian seasoning, parsley, veggie mixture, salt and pepper; stir well.
13. Add ricotta mixture to greens and stir well until blended.
14. Preheat oven to 400ºF degrees and lightly brush oil in a springform pan. Add some flour and coat the bakeware uniformly; set aside.
15. Roll one sheet of puff pastry down to ¼-inch thick and 12-inch circle. Place it in the prepared pan.
16. Spoon in filling mixture and even it out with the back of the spoon. Make 5 big wells before cracking an egg in each of them. Sprinkle on the remaining ½ cup Parmesan cheese.
17. Roll second sheet of puff pastry into 9-inch circle. Place sheet over the filling and pinch edges together to seal the pie.
18. Using a sharp knife, cut a small hole in the center of the pie to let steam escape. Brush an egg wash on top of the pie including the edges.
19. Transfer to the preheated oven and bake for about 55 to 60 minutes or until very well browned.
20. Remove from the heat and let cool for 30 minutes before removing from the springform pan and slicing. Serve warm or at room temperature.