Torta Pasqualina
Ingredients
1 tablespoon vegetable oil
1 medium sized onion, diced
1 teaspoon minced garlic
2 pound spinach
1 cup grated parmesan cheese
1 15-ounce container ricotta cheese
¼ teaspoon ground nutmeg, optional
Salt, to taste
Black pepper, to taste
7 eggs
2 sheets puff pastry, defrosted
Steps
To a large saute pan, add 1 tablespoon of vegetable oil and 1 medium sized diced onion
Turn the stove on medium heat and stir onion as it sautes and lightly carmelizes
Add 1 teaspoon of minced garlic to the sauteed onion and stir together for 30 seconds before removing from heat
In a separate large pan, add 2 pounds of spinach
The spinach might not all fit in the pan at once, so you may have to add it a little at a time and allow the leaves to cook down before adding more
Cook the spinach over medium heat and cover the pan with a lid
As the spinach is cooking, periodically remove the lid and give it a stir around the pan
Once all the spinach leaves are wilted and cooked down, give them one last stir before taking the pan off heat
Transfer the cooked spinach to a colander to drain
Press down on the spinach to squeeze out the excess water
Place the thoroughly drained spinach on a large cutting board and use a sharp knife to just roughly cut and chop it into fine pieces
In a large bowl, add the chopped spinach, the sauteed onion and garlic, 1 cup of grated parmesan cheese, and a 15-ounce container of ricotta cheese
Stir the cheeses and vegetables together to combine
Add ¼ teaspoon of nutmeg (optional), a sprinkle of salt, plenty of black pepper to taste and 1 whole egg to the filling
Stir again to thoroughly combine and incorporate all the seasonings and egg with the cheeses and vegetables
Thoroughly grease or butter a round 9 inch springform pan all over the sides and bottom of the pan
On a lightly floured work surface, lay out 1 sheet of puff pastry
Roll out the puff pastry until it is large enough to fill the bottom and sides of the springform pan, about 15 inches wide
Carefully transfer the rolled sheet of dough to the greased springform pan
Gently push down and move the dough to cover the bottom and sides of the pan as evenly as possible
Trim the overhanging corners off of the dough
Use the cut off corners of dough to fill in any lower spots of the puff pastry in the pan by pushing the pieces together so they stick
Spoon all the prepared spinach and ricotta filling into the springform pan
Spread the filling so it is evenly distributed and smooth across the top
Take a large spoon to press and form 5 egg shaped indents in the top of the filling
As you make these holes, you want to be sure there is a sturdy border of filling between each hole and the edge of the pan
Lay out the second sheet of puff pastry on a floured surface
Roll out the dough until it is just large enough to overhang on the top of the springform pan, about 10 inches wide
Carefully pour 1 whole egg into each indent made in the spinach filling, a total of 5 eggs will be hard-baked in with the filling
Transfer and place the rolled sheet of puff pastry on top of the torta
Trim off the large overhanging corners of the dough
Working carefully, tuck the top layer of puff pastry behind the bottom layer of puff pastry, gently pinching the two pieces together
On the side, whisk 1 whole egg in a small bowl
Brush the top layer of puff pastry all over with the beaten egg, making sure you cover the edges of the pastry as well
Pierce a few holes in the top of the pastry dough so the torta can vent as it bakes
Bake the torta pasqualina in the oven at 350 degrees Fahrenheit for 1 hour
Remove the torta pasqualina from the oven and allow it to cool completely in the springform pan for at least 2 hours
Pop the tab of the springform pan to release the sides and carefully pull up the outer ring to remove from the torta
Slice into the torta pasqualina to serve and enjoy the beautiful cross section of the hard-baked egg with the spinach filling