Torta Pasqualina

Ingredients

Filling: 

• 200g That's Amore Ricotta Delicata
• 6 tbsp That’s Amore Parmesan Cheese
• 500g spinach
• 1 onion
• 9 eggs
• salt & pepper
• olive oil 

Dough:

• 600g flour 00
• 350mL water
• 35mL extra virgin olive oil
• pinch of salt
• Alternatively, you can use 2 sheets of readymade puff pastry.

Instructions

Pie dough:

Four sheets of pastry are required: two for the base and two to cover the top of the pie.

Dissolve salt in water and pour into a large bowl with flour. Add olive oil.

Work the dough until soft and smooth. Divide it into four balls and set aside.

Pie filling:

Heat oil in a pan and sauté onion. Add spinach, season and cook for about 4 mins.  

Transfer spinach into a colander to let it drain and cool down.

Transfer into a bowl, add That's Amore Parmesan and two eggs. Mix well. Add That’s Amore Cheese Ricotta Delicata and two more eggs. Season and mix everything until combined.

To assemble:

Roll out the first dough ball into a thin layer of pastry. Place the first pastry sheet into the baking tin, letting it overhang on the sides. Roll out another thin sheet of dough and place on top of the first one.

Add ricotta and spinach filling and spread until surface is even. With the back of a spoon make five wells in the ricotta and spinach mix. Break one egg into each of the holes.

Close the pie by rolling out the two remaining dough balls into thin pastry sheets. Place them one by one on top of the pie. Close the edge of the pie and with a fork and prick some holes in the top. Brush the top of the pie with egg yolk.

Bake in oven at 180°C for 1 hour or until the top is golden brown.

Enjoy!