I THINK THEREFORE I JAM

a great pie that doesn’t need Easter as an excuse to be made

This is my take on the Italian Easter pie “torta pasqualina”.  It involves that holy trinity of ingredients: Spinach, cheese and eggs and when they combine in a goodly (Godly?) ratio the result is divine indeed. The secret to any spinach recipe is to flavour it well (here nutmeg, fresh thyme, garlic and onions) else the result tastes like grass cuttings. If the truth be told this particular pie used up a load of leftovers and I added and combined until I liked the texture of the filling.  After messing around with the eggs “popping” out of their little indents and a surfeit of egg white which then needed to be scooped off and combined with the rest of the mixture (tedious), I have “re-engineered” and come up with what i think is a faster and more idiot proof method that also guarantees a lighter fluffier filling.

For those of you who are still pastry averse fear not – Just buy filo pastry and let it flop over the edges, brush with a little olive oil between layers and tuck the overhang over the pie (to be continued…)

Traditionally the pie has a pastry lid and then lattice work but i have just put lattice pastry over the filling that i topped with cheese as its a little lighter. Continue reading ““Torta Pasqualina” – Italian Easter Egg & Spinach Tart”