Torta Pasqualina (Ligurian Easter Chard & Ricotta Pie)

⏱ 110 min · Serves 8

A golden, flaky Easter pie from Genoa: layers of thin pastry wrapped around silky chard, herbed ricotta and whole eggs that set into sunny yolks when you slice it. Glorious warm, even better cold at a picnic.

Per serving: 505 kcal · 22.0g protein · 45.0g carbs · 26.0g fat

Ingredients

• 400g plain flour
• 1 tsp fine salt
• 4 tbsp extra virgin olive oil, plus extra for brushing
• 200ml warm water
• 1kg Swiss chard (or spinach), leaves and tender stalks
• 1 onion, finely chopped
• 2 tbsp olive oil
• 500g ricotta
• 80g Parmesan, finely grated
• 2 eggs, beaten (for the filling)
• 6 whole eggs (for the pockets)
• 2 tbsp chopped marjoram or oregano
• 1 small garlic clove, grated
• Salt and black pepper
• Pinch of grated nutmeg
• 20g butter, cut into small pieces

Method

1. Make the dough: mix flour and salt, add 4 tbsp oil and the warm water, and knead 8-10 minutes until smooth and elastic. Divide into 6 balls, brush with oil, cover and rest 45 minutes at room temperature.
2. Wash the chard, strip leaves from thick stems and chop both. Cook the onion in 2 tbsp oil over medium heat until soft, add the chard and a pinch of salt, cover and cook 8-10 minutes until wilted. Cool, then squeeze out as much liquid as possible and chop roughly.
3. In a bowl mix ricotta, Parmesan, the 2 beaten eggs, marjoram, garlic, nutmeg, salt and pepper. Fold in the chard.
4. Heat the oven to 190C fan / 200C conventional. Oil a 24cm springform or deep pie tin.
5. Roll one dough ball as thin as you can (almost see-through) on a floured surface. Lay it in the tin with overhang, brush with oil, then repeat with two more balls, oiling between each.
6. Spread the filling over the pastry and smooth. Make 6 dips in the surface with the back of a spoon, crack an egg into each, season and dot with butter.
7. Roll the remaining 3 balls thin, laying them over the top and brushing oil between each layer. Trim excess, roll and crimp the edges together, then brush the top with oil and prick the top layer only (avoid the eggs) in a few places.
8. Bake 45-50 minutes until deep golden and puffed. Rest at least 20 minutes before slicing, so the yolks just set. Serve warm or at room temperature.