Torta Pasqualina (Ligurian Easter Chard & Ricotta Pie)

⏱ 110 min · Serves 8

A golden, flaky Ligurian Easter pie packed with silky chard, herby ricotta and whole eggs that reveal a sunny yellow yolk in every slice. Beautiful warm, even better at room temperature for a picnic.

Per serving: 475 kcal · 21.0g protein · 39.0g carbs · 26.0g fat

Ingredients

• 350g plain flour
• 4 tbsp extra virgin olive oil, plus extra for brushing
• 1 tsp fine salt
• 150-170ml warm water
• 800g Swiss chard (or spinach), leaves and tender stalks
• 1 onion, finely chopped
• 2 tbsp olive oil
• 400g ricotta
• 80g grated Parmesan
• 2 eggs, beaten (for the filling)
• 6 whole eggs (for nesting)
• 2 tbsp chopped marjoram or parsley
• Pinch of grated nutmeg
• Salt and black pepper

Method

1. Mix flour and salt, add 4 tbsp olive oil and enough warm water to make a soft, smooth dough. Knead 8 minutes, divide into 4 balls, oil lightly, cover and rest 45 minutes.
2. Wash the chard, shred the leaves and finely slice the stalks. Cook the onion in 2 tbsp oil until soft, add stalks for 4 minutes, then leaves; cook until wilted, 5 minutes. Cool, then squeeze out all liquid and chop.
3. Mix chard with ricotta, Parmesan, the 2 beaten eggs, herbs, nutmeg, salt and plenty of pepper.
4. Heat oven to 190C/375F fan off. Oil a 24cm springform or deep pie tin.
5. Roll two dough balls paper-thin. Lay the first in the tin with overhang, brush with oil, lay the second on top.
6. Spread the filling level. Make 6 hollows with the back of a spoon, crack an egg into each, season, and scatter a little Parmesan.
7. Roll the remaining two balls thin. Lay one over, brush with oil, add the second. Trim, roll and crimp the edges together with the base overhang.
8. Brush the top with oil, prick the top layers only (avoid the eggs) and bake 50-55 minutes until deep golden. Rest 20 minutes before slicing.