Torta pasqualina
Filled with leafy greens, silky ricotta, and whole eggs, the torta pasqualina is nutritious, festive and (most importantly) delicious.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.stefanofaita.com.
Cooking tools:
- Blender
- Cake pan
- Cooling rack
- Pastry brush
- Saucepan
- Oven
- Stove
- Refrigerator
- Mixing bowl
- Spoon
- Fork
- Chef's knife
- Cutting board
Ingredients
- 400 g (about 16 cups or 4 large bunches) fresh spinach
- 400 g (about 16 cups or 4 bunches) chard
- 500 g (2 cups) ricotta
- Salt
- freshly ground pepper
- 3 eggs (divided)
- 2 sheets store-bought puff pastry
- 9 hard-boiled eggs (8 minutes)
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