Pasqualina Pie

Name: Pasqualina Pie
Prep time: 10 min
Cook time: 55 min
Total time: 95 min
Yield: 4
Ingredients: 450 g Italian flour; 230 ml Water; 30 ml Extra virgin olive oil; 10 g Salt; 750 g Spinach; 500 g Ricotta; 100 g Parmesan cheese; 1 Onion; 5Eggs; Ground nutmeg, to taste; Salt, to taste; Black pepper, to taste

Discover the taste of authentic Italian tradition with our Pasqualina Pie recipe. Straight from the heart of Italy!

10 min

Rest Time:

30 min

55 min

Easy

Chef:

Frollemente

Product categories:

Pie Crust

450 g Italian flour

230 ml Water

30 ml Extra virgin olive oil

10 g Salt

Filling

750 g Spinach

500 g Ricotta

100 g Parmesan cheese

1 Onion

5Eggs

Ground nutmeg, to taste

Salt, to taste

Black pepper, to taste

Prepare the Crust

In a large mixing bowl, combine the flour, water, extra virgin olive oil and salt. Knead until a smooth, soft and uniform dough forms.

Shape the dough into a ball, cover with cling film and leave to rest at room temperature for at least 30 minutes. This will help the dough become easier to roll out and shape.

Prepare the Filling

Wash the fresh spinach thoroughly and finely chop the onion. Heat a drizzle of extra virgin olive oil in a pan and gently sauté the onion until soft and golden. Add the spinach and cook until beautifully wilted, then season with salt and freshly ground black pepper.

Allow the spinach mixture to cool to room temperature.

Once cooled, combine the spinach with 1 egg, the creamy ricotta, 70 g of Parmesan cheese and a pinch of nutmeg. Mix thoroughly until you have a rich, flavourful filling.

Assemble & Bake

Lightly grease a 24 cm round baking tin with olive oil.

Roll out three-quarters of the dough into a thin, even sheet and carefully line the prepared tin, allowing enough dough to cover the base and sides.

Spoon the deliciously creamy spinach and ricotta filling into the pastry shell, spreading it evenly. Create four small wells in the filling and gently crack an egg into each one.

Sprinkle with the remaining 30 g of Parmesan cheese for an extra savoury finish.

Roll out the remaining dough into a thin sheet and carefully place it over the filling, sealing the edges to enclose the pie.

Brush the top with extra virgin olive oil and bake for approximately 50 minutes, or until the pastry is beautifully golden and crisp.

Allow to rest slightly before slicing to reveal the layers of tender pastry, creamy spinach and ricotta, and perfectly nestled eggs.