How to Make a Classic Italian Ricotta and Spinach Pie

How to Make a Classic Italian Ricotta and Spinach Pie

The classic Italian ricotta and spinach pie, known as Torta Pasqualina, is a traditional dish that has been enjoyed for centuries in Italy. Its rich, flavorful filling of creamy ricotta cheese and nutrient-packed spinach, wrapped in flaky pastry, makes it an ideal dish for special occasions or any meal where you want to impress your guests. This savory pie is perfect for spring, particularly during Easter when it is traditionally served. Below is a step-by-step guide on how to make this delicious dish at home.

Ingredients

For the Pastry:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup olive oil
• 1/4 cup cold water
• 1 tablespoon white vinegar

For the Filling:

• 1 pound fresh spinach (or 16 oz frozen spinach)
• 1 pound ricotta cheese (drained)
• 2 large eggs
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1/4 teaspoon nutmeg
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 tablespoons pine nuts (optional)
• Fresh herbs like parsley or basil (optional)

Instructions

Step 1: Prepare the Pastry

1. Mix the dry ingredients: In a large mixing bowl, combine the flour and salt.
2. Add olive oil: Pour in the olive oil and mix with your hands until the mixture resembles breadcrumbs.
3. Add the wet ingredients: Gradually add cold water and vinegar to the flour mixture, kneading gently until you form a dough. The dough should be smooth and elastic, not too dry or sticky.
4. Rest the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This will allow the dough to relax and make it easier to roll out.

Step 2: Prepare the Spinach Filling

1. Cook the spinach: If using fresh spinach, wash it thoroughly and sauté it in a little olive oil until wilted. If using frozen spinach, thaw and drain it well to remove any excess water. Chop the spinach finely after it has been cooked.
2. Sauté the onion: In a pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until soft and golden brown, about 5-7 minutes.
3. Mix the filling: In a large bowl, combine the ricotta cheese, eggs, grated Parmigiano-Reggiano cheese, nutmeg, and a pinch of salt and pepper. Stir in the cooked spinach and sautéed onions. If you like, you can also add pine nuts or fresh herbs to the mixture for extra flavor.
4. Set the filling aside: Once all the ingredients are well combined, set the mixture aside and allow it to cool while you prepare the pastry.

Step 3: Assemble the Pie

1. Roll out the dough: After the dough has rested, divide it into two portions. One portion should be slightly larger than the other (for the bottom and top crusts, respectively). Roll out the larger portion on a lightly floured surface into a circle large enough to fit your pie dish.
2. Line the dish: Carefully transfer the rolled dough into a 9-inch pie dish, pressing it into the bottom and sides. Trim any excess dough, leaving a slight overhang.
3. Add the filling: Pour the ricotta and spinach filling into the prepared crust, smoothing it out evenly.
4. Top with the second crust: Roll out the remaining dough and place it over the filling. Seal the edges of the two crusts together, pressing them gently with your fingers or a fork.
5. Make vent holes: Use a sharp knife to cut a few small slits in the top of the pie to allow steam to escape during baking.

Step 4: Bake the Pie

1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Bake the pie: Place the pie on the center rack of the oven and bake for 40-45 minutes, or until the crust is golden brown and crispy. You may want to check after 30 minutes to ensure the top is not browning too quickly. If it is, cover the pie loosely with aluminum foil and continue baking.
3. Cool the pie: Once the pie is done, remove it from the oven and allow it to cool for about 10-15 minutes before slicing. This will make it easier to cut and serve.

Step 5: Serve

This ricotta and spinach pie can be served warm or at room temperature, making it an excellent choice for a picnic or a light lunch. Pair it with a fresh salad and a glass of Italian white wine for the perfect meal.

Tips for the Best Torta Pasqualina

1. Use fresh spinach: While frozen spinach can work in a pinch, fresh spinach will provide a better texture and flavor. Be sure to squeeze out all excess water from the spinach to avoid a soggy filling.
2. Let the pie rest: Allow the pie to rest for at least 10 minutes after baking to help the filling set. This will also make slicing easier.
3. Experiment with flavors: Add a bit of garlic, herbs like basil or thyme, or even some ricotta mixed with a bit of lemon zest for a bright, fresh twist.
4. Make ahead: This pie can be made ahead and stored in the refrigerator for up to 3 days, or frozen for longer storage.

Conclusion

Making a classic Italian ricotta and spinach pie is a rewarding process that brings together rich flavors in a comforting, flaky crust. Whether you’re celebrating a holiday or just craving a savory, homemade treat, this pie is sure to delight your taste buds. With its creamy ricotta filling and vibrant spinach, it’s a timeless dish that captures the essence of Italian home cooking.