Torta Pasqualina

Instructions

1. 1
   Sauté the spinach in a large skillet with a splash of olive oil and a pinch of salt for 3-4 minutes until wilted. Drain thoroughly in a colander, squeezing out every bit of excess liquid, then chop finely.
2. 2
   In a large mixing bowl, combine the drained ricotta, grated Parmigiano Reggiano, two whole eggs, chopped marjoram, ground nutmeg, salt, and black pepper.
3. 3
   Stir the chopped spinach evenly into the cheese mixture until you get a smooth, uniformly blended green and yellow filling.
4. 4
   Preheat your oven to 180°C (350°F). Grease a fluted tart pan and line it with the first sheet of pastry dough, allowing a slight overhang around the edges.
5. 5
   Spread the ricotta and spinach mixture evenly into the pastry-lined dish.
6. 6
   Using the back of a spoon, create four symmetric indentations in the filling. Carefully crack the remaining 4 eggs into each well (or neatly place halved pre-cooked eggs to perfectly replicate the clean look in the reference image).
7. 7
   Cover the top with the second pastry sheet, crimping the edges together to seal (for an open-faced quiche style like the photo, simply fold the crust edges inward, leaving the vibrant filling exposed).
8. 8
   Lightly brush the exposed crust with a quick egg wash or a touch of olive oil for a glossy golden finish.
9. 9
   Bake for 40-45 minutes until the pastry is crisp and brown, and the center filling feels firm to the touch.
10. 10
    Remove from the oven and let cool completely or down to room temperature so the slices set beautifully. Scatter raw baby spinach leaves across the top right before slicing, matching the display in Torta Pasqualina.png.