Tradition again for this Spring dish - torta pasqualina -, made with eggs and fresh sprouts. Easy to prepare and to carry with you during an Spring pic-nic, is a great Italian Easter classic!
Ingredients for 4 people
400 gr. /0.90 lb ready to use pastry
300 gr/0.68 lb ricotta
500 gr/ 1.1 lb fresh spinach
salt and pepper
6 eggs (4 hard boiled - 8 minutes - and 2 fresh) or 6 boiled quail eggs and two fresh hen's)
1 yolk - beated
100 gr./ 0.22 lb grated Parmigiano Reggiano
Clean very well the spinach and quickly boil them in salted water; drain them well and chop them finely with a knife.
In a bowl, put together the spinach, ricotta, two fresh eggs, the cheese, a pinch of salt and some freshly ground pepper. Mix well.
Pre-heat your oven at 190°/374F.
Roll the pastry into two disks, one large enough to cover completely a spring form pan covered with non stick paper. With the remainings make little decorations.
Pour some of your mix to make an first layer, add the boiled eggs, cover them with the remaining mix and cover all with the second disc of pastry and seal it with the the bottom. Add the decorations using the beated yolk as a glue.
Brush the top of the pie with the beated egg and put the pie in a pre-heated oven for about 45 minutes.
Serve warm or at room temperature with a glass of dry white wine.