Torta Pasqualina
Ingredients
for the pastry
315g plain flour
6 tbsp olive oil
6 tbsp cold water
1 egg (for glazing)
for the filling
4 baby globe artichokes
(or from a jar of artichokes in oil - not the tinned variety as they're really watery)
700g fresh spinach
4 tbsp olive oil
4 garlic cloves, peeled and crushed
8 large eggs
150g Vegetarian Italian hard cheese
400g ricotta
handful of fresh marjoram leaves, finely chopped
(alternative - fresh oregano, finely chopped)
handful of fresh borage leaves, chopped
(alternative - cucumber peel, finely chopped)
salt
ground black pepper
Method
If you're using fresh artichokes, prepare them and cook in salted boiling water until tender. Blanch the spinach in boiling water for a few minutes.
Drain the spinach thoroughly and coarsely chop. Slice the cooked artichokes (or the jar variety).
In a large frying pan heat olive oil over a medium heat. Fry the garlic until they begin to colour then add the artichoke and spinach. Cook for about 5 minutes to cook out any moisture. Remove from the heat and allow to cool a little.
In a large mixing bowl stir together the spinach and artichokes with the Italian hard cheese, ricotta, chopped herbs and one beaten egg. Season with salt and pepper to taste.
For the pastry mix together the plain flour with the olive oil and water to make a smooth soft dough. Add more water if needed.
Layer "nine" sheets on the bottom brushing each with olive oil as you go.
Top with the spinach and ricotta filling then make six hollows in it, equally spaced, plus another hollow in the centre.
Break an egg into each of the hollows, trying to hold back on an excess of egg white.
Cover with the rest of the pastry, brushing the "nine" layers with olive oil as before.
Brush the top of the pie with the egg yolk and bake in a pre-heated oven at 180C for an hour until golden brown.
Serve hot or cold.
In a large mixing bowl stir together the spinach and artichokes with the Italian hard cheese, ricotta, chopped herbs and one beaten egg. Season with salt and pepper to taste.
For the pastry mix together the plain flour with the olive oil and water to make a smooth soft dough. Add more water if needed.
Traditionally this pie should have 18 layers of pastry but (if like me) you can't roll out the pastry that thin you could just do 10 layers, or 6 layers. Or even just two will do!
Divide the dough into 18 pieces and roll out each piece into a very thin round, large enough to cover the bottom of a 23cm (spring-release) cake tin. (If the pastry doesn't quite cover then it's ok to fill the gaps with a patchwork.)
Layer "nine" sheets on the bottom brushing each with olive oil as you go.
Top with the spinach and ricotta filling then make six hollows in it, equally spaced, plus another hollow in the centre.
Break an egg into each of the hollows, trying to hold back on an excess of egg white.
Cover with the rest of the pastry, brushing the "nine" layers with olive oil as before.
Brush the top of the pie with the egg yolk and bake in a pre-heated oven at 180C for an hour until golden brown.
Serve hot or cold.
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