Italian Spinach and Ricotta Pie

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Description

This Italian spinach and ricotta pie (torta pasqualina) from the region Liguria is traditionally eaten for Easter, but can of course be served any time of the year.

Ingredients

  • 1 pound fresh spinach, or more to taste
  • 1 small onion, chopped
  • 1 tablespoon butter
  • 1 (12 ounce) container ricotta cheese
  • 1 cup grated Parmesan cheese
  • 2 eggs
  • 1 teaspoon ground nutmeg
  • salt and black pepper to taste
  • 1 (8 ounce) package phyllo dough
  • 5 tablespoons melted butter
  • 6 egg yolks

Instructions

  1. Make filling: Place spinach in a skillet over medium heat and cook
  2. stirring occasionally
  3. until wilted
  4. 3 to 5 minutes. Drain
  5. squeeze dry
  6. and chop finely.
  7. Heat butter in a skillet over medium heat. Cook onion in hot butter until slightly softened
  8. about 3 minutes. Add chopped spinach; cook and stir for 2 minutes. Transfer mixture to a bowl to cool slightly
  9. about 5 minutes.
  10. Stir ricotta cheese
  11. Parmesan cheese
  12. eggs
  13. nutmeg
  14. salt
  15. and pepper into cooled spinach mixture until well combined. Set filling aside.
  16. Preheat the oven to 350 degrees F (175 degrees C).
  17. Make pie: Grease a 9-inch pie dish or tart pan with melted butter. Unwrap phyllo dough. Keep sheets covered with a damp cloth to prevent them from drying out.
  18. Lay 1 sheet of phyllo over the prepared dish flush with the edge
  19. so excess phyllo hangs over only one side. Press sheet gently into the dish and brush lightly with melted butter. Top with another sheet of phyllo at a slight angle to the first one. Continue in this manner with up to 12 sheets
  20. brushing each with butter and working clockwise
  21. laying each at a slight angle to the previous sheet.
  22. Spoon filling evenly into the phyllo-lined dish. Using the back of a spoon
  23. make 6 indentations in filling
  24. then carefully place 1 egg yolk in each. Season each yolk with salt and pepper and drizzle with a bit of melted butter.
  25. Fold overhanging phyllo dough
  26. one sheet at a time
  27. into the center to cover filling
  28. brushing each with butter. Brush the top of pie with butter.
  29. Bake in the preheated oven until phyllo is dark golden brown
  30. about 40 minutes. Remove and let cool slightly before slicing.

Prep Time: 40 mins

Cook Time: 40 mins

Total Time: 1 hr 25 mins

Servings: 6

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