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torta pasqualina on a serving plate

Torta Pasqualina

Torta Pasqualina. “Torta” means cake in Italian, but this is really a savory Italian pie traditionally served for Easter brunch.  It's so wonderfully satisfying that I bet that you will want to make it so much more often than just one time a year. This savory dish is positively addictive and so easy to cut and serve, making it portable and an ideal lunch, picnic, or snack dish. I've been known to take it directly out of the fridge and eat it on the go. The satisfying filling of sautéed leeks, Swiss chard, and spinach are combined with two cheeses and topped with five raw, whole eggs and baked in a puffed pastry crust. The outside is a beautiful golden brown and when you slice it, the inside reveals the cooked eggs which symbolize the rebirth of spring and Christ. I love the combination of veggies and cheese….who doesn't? For this Easter brunch, I will be serving the torta alongside a platter of roasted Italian link sausage to make the meat lovers in my group happy, but you could instead add cooked, crumbled sausage, bacon, or chopped ham into your torta if you wish. 
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Prep Time 45 mins
Cook Time 45 mins
Cooling Time 30 mins
Total Time 2 hrs

Ingredients
  

  • 2 Leeks
  • 2 bunches Swiss Chard
  • 3 T Olive Oil
  • 1 medium Onion finely diced
  • 3 cloves Garlic crushed
  • 4 cups Spinach
  • 1 pound Ricotta
  • ½ cup Grated Pecorino Romano Cheese
  • ¼ tsp. Nutmeg
  • ½ tsp. Salt
  • Black Pepper
  • 2 sheets Puff Pastry defrosted
  • 6 Eggs

Instructions
 

  • Preheat oven to 350° F.
  • Using only the white and light green part, cut the leeks in half.
  • Place under running water to rinse off any grit/dirt.
  • Then, chop into medium dices. Place is small bowl set aside
    leeks being chopped on a cutting board
  • Wash the Swiss chard, remove the stems from the leaves, and chop into a fine dice; adds to leeks.
    chopping swiss chard on the cutting board
  • Remove any large veins from the leaves.
  • Chop into bite-size pieces, set aside.
    chapping the chard into bite size pieces
  • In a large sauté pan with a lid over medium heat, add the olive oil; when warm add the onion, leeks and Swiss chard stems. Sauté 2-3 minutes.
    saute pan with onions, leeks, and chard stems
  • Add the garlic and continue cooking another 2-3 minutes. Add the spinach and Swiss chard leaves; cover with the lid. Cook until all the greens are wilted, about 4-5 minutes. Remove from heat.
    adding spinach and chard to the saute pan
  • Line a colander with a clean dishtowel. Dump the cooked greens into the colander and let cool. Close the towel around the greens, and then squeeze out all the liquid. The mixture should be very dry.
    colander with greens rolled up in a dishtowel
  • In a medium bowl, combine the ricotta, Pecorino-Romano cheeses, nutmeg, salt, and 5 twists of pepper. Mix until well blended.
    cheeses, nutmeg, and pepper in a bowl
  • Add in the greens; mix until combined, set aside.
    adding the greens to the cheese mixture
  • Unroll one sheet of the puff pastry on a floured flat surface. Roll out into a 14×14-inch.
    rolling out the puff pastry
  • Place the sheet in a 10-inch spring form pan, covering the bottom of the pans and the side of the pan. There will be extra dough hanging over the edges.
    placing the puff pastry into a baking pan
  • Place the cheese-chard mixture inside the pastry-lined pan. Smooth out until it is even.
    putting the cheese mixture into the pan with the puff pastry
  • With a spoon, make 5 egg size holes in the mixture. Crack an egg into each hole.
    cracking eggs on top of the egg mixture
  • Roll out the second sheet of puff pastry into an 11-inch. Place on top of the torta, pressing the pastry down on top of the filling.
    rolling the puff pastry out and placing on top of the torta
  • Press the top pastry into the sides and to top edges of the pan. Trim off any excess pastry. You can use this excess for little pastry decorations for the top or discard.
    trimming extra pastry off the edges
  • Fold over the edges to making a little seal, pressing down to secure the top and bottom pastries together.
    sealing the edges
  • Whisk together the remaining egg; brush the top of the torta.
    coating the pastry with the egg mixture
  • Bake for 40-45 minutes until is it lightly brown and the center is hot.
    browned torta coming out of the oven
  • Cool for 25-30 minutes before serving.
  • Cut into slices and serve warm or room temperature.
    slice of torta on a serving plate

Notes

TIPS & TRICKS
– You can use any color of Swiss chard. They all taste the same. I prefer the golden or green, as it blends in with the filling.
– You can use any puff pastry you like. Some brand’s sheets are round, other are square. What’s important is that you roll it out 14×14-inches so that it covers the bottom and sides of the pan. Also so that the top pastry covers the top and seals nicely.
– This torta makes the most fantastic addition to breakfast or lunch. It’s a great snack and picnic food.
– You can add cooked bacon, sausages or chopped ham to the filling.