Torta Pasqualina (Ligurian Savoury Pie with Spinach and Egg)
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Ingredients
- 500 g ready-made pizza dough
- 400 g frozen spinach
- 250 g ricotta
- 50 g parmesan, grated
- 5 large eggs
- 1 garlic clove
- 20 ml olive oil
- 1 tsp nutmeg, grated
Nutrition (per serving)
- Calories
- 666 kcal
- Protein
- 36 g
- Carbohydrate
- 63.5 g
- of which sugars
- 5.2 g
- Fat
- 28.5 g
- of which saturates
- 11 g
- Fibre
- 5.8 g
- Salt
- 2.66 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Defrost the spinach and squeeze out as much liquid as possible, then chop.
- 2
Heat the olive oil in a frying pan, add the garlic and cook for 1 minute, then add the spinach and cook for 2-3 minutes. Leave to cool slightly.
- 3
Mix the spinach with the ricotta, parmesan, 2 of the eggs (beaten) and the nutmeg, and season.
- 4
Roll out two-thirds of the pizza dough and use to line a greased pie or cake tin, letting the excess hang over the edge. Spoon in the filling and make three small wells in the surface, cracking an egg into each.
- 5
Roll out the remaining dough for a lid, place over the filling, trim and crimp the edges to seal.
- 6
Bake for 35-40 minutes until the pastry is golden and cooked through.
- 7
Rest for 10 minutes before slicing.
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