Italian Savory Easter Pie / Pasqualina

Hello Everyone. I'm Shirley. Today, we're going to make an Italian Easter Pie. Medium Heat. 2 tbsp (30 ml) Olive Oil 1/2 Onion, finely chopped. Cook until translucent. 16 oz. (450 g) Fresh Baby Spinach. Add more spinach as it cooks. Cook until wilted. Salt and pepper to taste. Mix. Transfer to strainer. Drain and squeeze out as much moisture as possible. Cut into smaller pieces. This way, we will not cut into big pieces when cutting the pie later. 1 cup (250 g) Ricotta Cheese. Mix. 2 tbsp (10 g) Grated Parmesan Cheese. I did not add any eggs to the filling at this point. But, you can add one egg to the filling. It will help bind the cheese. Round cake pan, 8" (20 cm) diameter 3" (7 cm) deep. Puff Pastry 30 x 30 cm (12 x 12") square. Trim edge. Layer half of filling on crust. Spread evenly. Make 4 holes. Break one egg into each hole. Layer with rest of filling. Spread evenly. Cover with sheet of puff pastry 22 cm (8 3/4") diameter circle. Pinch to seal. Make a hole. This will allow steam to escape during baking. Brush with egg wash (1 egg yolk + 1 tbsp milk). Bake in preheated oven. 425 F (220 C) 30-40 minutes. Thank You for watching. Please subscribe for more videos. See you next time.

Channel: Cooking with Shirley

Views: 4,556

Keywords: italian savory easter pie/pasqualina, easter pie, easter, italian, pasqualina, pie, savory, easter (holiday period), italian food, italian food (cuisine), ricetta torta pasqualina, torta pasqualina, ricette di pasqua, recipe, Cooking with Shirley, cookingwithshirley

Id: 5v7SNFHQ-Bs

Length: 4min 47sec (287 seconds)

Published: Thu Mar 18 2021