Easter for me has always been about family and food.
And on the occasions when my sister hosts Easter lunch, it’s all about paring back her menu to a manageable amount that won’t leave her with mounds and mounds of leftovers.
I tend to bake or cook Easter food from different countries and cultures to bring along to Easter lunch. Mostly because I’ve found a recipe I want to try, in part because I really don’t like the traditional Easter bread my family makes unless it’s three days old, toasted and slathered in butter, and a tiny little bit because I like to know there’s a safe vegetarian option for me and my youngest niece.
I’ve been holding onto a chocolate babka recipe for almost a year now, in anticipation for Easter, but not all plans work out as expected. In fact, the babka idea and post flew out the window the minute I saw a recipe for Easter pie in the latest Delicious magazine.
So, I’m assuming you’ve had your cocktails, your amuse bouches and are now ready for your Easter lunch starter: Torta Pasqualina.
Happy Easter everyone!
Torta Pasqualina (Savoury Easter Pie)
- 2 tablespoons extra virgin olive oil
- 1 garlic clove (bruised)
- 2 bunches silverbeet (thick white stalks discarded, leaves finely chopped)
- 400g ricotta (drained)
- 1 teaspoon grated nutmeg
- Finely grated zest of ½ a lemon
- 50g grated parmesan
- 50g grated pecorino
- 7 eggs
- 375g frozen puff pastry (thawed)
- Preheat the oven to 200°C. Grease a 26cm springform cake pan.
- Heat the oil in a large frying pan with a lid over high heat. Cook the garlic for 30 seconds or until fragrant . Add the silverbeet and cover with the lid. Cook for 3 to 4 minutes until wilted. Season with salt and set aside to cool. Remove the garlic and discard. Drain the silverbeet in a colander, pressing down to remove the excess liquid.
- Combine the silverbeet, ricotta, nutmeg, lemon zest, grated cheeses and 2 eggs in a large bowl. Season and set aside.
- Roll out the pastry on a lightly floured surface to a 5mm thickness. Line the base and 4cm up the side of the springform pan to form a rim. Cut the remaining pastry into four, 26cm-long strips and set aside.
- Spoon the ricotta mixture onto the pastry, smoothing the surface with the back of a spoon. Make four, evenly spaced indents in the filling, then carefully crack one egg into each indentation.
- Arrange the pastry strips in a criss-cross pattern over the filling to create 4 to 8 wedges.
- Lightly beat the remaining egg and brush it over any exposed pastry. Place the springform pan onto a baking tray and bake for 40 to 45 minutes until puffed, golden and crisp.
Recipe by Silvia Colloca.