Italian Spinach Pie (Tarta Pasqualina)
This pie is a classic, with a unique crust made with oil that is flaky and fabulous! I grew up eating it and have made it countless times. It's a traditional Italian Easter pie. The crust and filling can be made ahead, making it quicker to assemble.
Servings 8 slices
Ingredients
Oil dough:
- 2 cups all-purpose flour
- ¼ cup olive or sunflower oil
- ½ cup water
- ½ teaspoon salt
Spinach ricotta filling:
- ½ cup finely chopped onion
- 2 teaspoons olive oil
- 10.5 ounces cooked spinach drained or strained to remove excess liquid, and chopped
- ¾ cup whole ricotta drained if too watery
- 2 eggs at room temperature
- ½ cup grated Parmesan cheese
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- pinch of ground nutmeg or to taste
To finish:
- 1 egg
- 1 tablespoon water
- 2 teaspoons sesame seeds
Instructions
Make the pie dough:
- Stir 2 cups all-purpose flour, ¼ cup olive or sunflower oil, ½ cup water and ½ teaspoon salt in a large bowl until combined (I use a fork or spatula) and knead by hand for about 5 minutes until smooth. This is a super easy dough and very supple to work with.
- Divide it into 6 pieces, form into rough balls, covered with plastic wrap, and refrigerate for half an hour.
- Once the resting time is up, make two piles af 3 buns each, flattening them slightly and placing one on top of the other with a little flour dusted in between each one. The flour will help separate the layers as they bake and create flakiness.
- Roll out with a rolling pin to make the crust. It should be thin.
- Repeat the same procedure with the other 3 buns for the second crust. Wrap each in plastic if not using immediately and keep refrigerated.
Make the filling:
- Lightly brown ½ cup finely chopped onion in 2 teaspoons olive oil in a medium skillet until slightly softened. Let it cool slightly.
- Drain ¾ cup whole ricotta if it has too much whey.
- Mix it with 10.5 ounces cooked spinach, 2 eggs, ½ cup grated Parmesan cheese, ½ teaspoon salt and ¼ teaspoon black pepper and pinch of ground nutmeg in a large bowl.
Assemble the pie:
- Line an 8-inch pie plate or springform cake pan brushed with a little olive oil with one of the crusts.
- Add the spinach filling, smoothing the top. Place the eggs at each quarter, creating a cross if you make an imaginary line connecting opposite eggs.
- Cover with the remaining crust, seal the edges, or fold them in if you have overhang.
- Stir 1 egg with 1 tablespoon water and brush the top. Prick the surface lightly with a fork and sprinkle 2 teaspoons sesame seeds over the top.
- Bake for about 40 to 45, until golden brown and flaky.
- Serve hot or at room temperature. Store leftovers covered in the refrigerator.
Notes
Baking time: Consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use an oven thermometer to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
The spinach must be cooked and drained well. If using frozen, let it thaw over a colander and then squeeze it several times to remove the liquid.
Use Swiss chard instead of spinach; it works just as well.
Cook a chopped garlic clove with the onion for a sharper taste. Be careful it doesn't burn.
Other pan sizes: For a 9-inch pan, you will either have a shorter pie with more crust to filling ratio, or you can make 1 ½ times the recipe and have a taller pie than shown, with more filling per bite. For a 10-inch pan, make 1 ½ times the recipe.
