Be bold with your Easter menu and put together this traditional Easter pie! This special Italian dish is also known as Torta Pasqualina in Italian.
SERVES 6 // COOKING TIME 2 hours 15 min
INGREDIENTS
For the dough
4 cups cake flour
1 tsp salt
3 tbsp olive oil + to brush
1¼ cups water
For the filling
500 g Swiss chard
½ onion, chopped
Handful origanum, chopped
8 eggs
½ cup grated mozzarella
¼ cup grated Parmesan
500 g ricotta
¼ tsp nutmeg
METHOD
For the dough
1. Sift flour and salt on to a clean surface. Make a well in the centre and add the olive oil. Gradually add water.
2. Knead for 5 minutes until smooth. Wrap in cling film and set aside for 1 hour.
For the filling
1. Remove central ribs from the chard. Cook leaves in a dry pan until soft. Chop finely and squeeze out the liquid.
2. Fry onion until golden. Add chard and fry another few minutes. Add origanum, and salt and pepper.
3. Beat 2 eggs and fold into the chard. Fold in mozzarella and ½ Parmesan.
4. In another bowl, mix ricotta with 2 eggs, remaining Parmesan, nutmeg, and salt and pepper.
To assemble your Easter pie
1. Preheat oven to 180°C. Brush a 22 cm baking tin with olive oil.
2. Divide dough into 4 balls. Roll out thinly on a floured surface.
3. Lay down 1 sheet of dough, brush with oil and lay down another sheet. Press out air bubbles. Press dough into the base and sides of the baking tin.
4. Spoon the chard mixture on to the dough. Top with the ricotta mixture.
5. Separate the remaining 4 eggs, keeping each yolk separate. Whisk the egg whites together lightly.
6. Make 4 indents in the ricotta and carefully place an egg yolk in each one. Pour over the egg whites.
7. Layer 2 sheets of dough on top, brushing oil in-between. Tuck in and crimp edges. Brush the top with oil.
8. Bake for 30 minutes on the bottom shelf of the oven. Then move to the middle and bake for 10–15 minutes.
9. Cool for 15 minutes, then remove from tin and slice into wedges.
Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za
So what’s for dessert? Well, only one of our favourite Easter classics made local: Hot cross bun milk tart!
