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Torta pasqualina (Easter savoury pie)



2 tbs Colavita extra virgin olive oil

1 garlic clove, bruised

2 bunches silverbeet, thick white stalks discarded, leaves finely chopped

400g ricotta, drained

1 tsp grated nutmeg

Finely grated zest of 1/2 lemon

1/2 cup (50g) grated Auricchio parmesan

1/2 cup (50g) grated Auricchio pecorino

7 eggs

375g frozen puff pastry, thawed


1. Preheat the oven to 200°C. Grease a 26cm springform cake pan.

2. Heat oil in a large frypan with a lid over high heat. Cook garlic for 30 seconds or until fragrant. Add silverbeet and cover with the lid. Cook for 3-4 minutes until wilted. Season with salt and set aside to cool. Remove garlic and discard. Drain silverbeet in a colander, pressing down to remove excess liquid.

3. Combine the silverbeet, ricotta, nutmeg, lemon zest, cheeses and 2 eggs in a large bowl, season and set aside.

4. Roll out the pastry on a lightly floured surface until 5mm thick, then line the base and 4cm up the side of the pan to form a rim. Cut the remaining pastry into four 26cm-long strips. Spoon ricotta mixture into base, smoothing surface with a spoon. Make four evenly spaced indents in the filling, then crack an egg into each.

5. Arrange 4 pastry strips in a criss-cross pattern over the filling to create 8 wedges. Lightly beat remaining egg and brush over pastry. Transfer to a baking tray and bake for 40-45 minutes until golden and crisp.

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