Torta pasqualina: traditionelle italienische Spinat-Ricotta-Torte mit Blätterteig

Zutaten

• 30 oz. fresh spinach
• 1 Tbsp olive oil
• 2 medium white onions, diced
• 1 tsp minced garlic
• 15 oz. ricotta cheese
• 1 cup grated Parmesan cheese
• 7 large eggs
• 1 tsp kosher salt
• 1 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 2 sheets frozen puff pastry (1 17.3-oz. box), thawed

Zubereitung

1. 1

   Wilt Spinach: Fill a large saucepan with water and bring to a boil over high heat. Once boiling, drop a large handful or two of spinach into the water and let cook for 2 minutes. Transfer spinach into a colander and rinse under cold water. Repeat until all spinach has been wilted.

2. 2

   Drain and Chop Spinach: Using paper towels, squeeze spinach to remove as much water as possible. Transfer spinach to a cutting board and chop coarsely; set aside.

3. 3

   Sauté Onions and Garlic: Add olive oil to pan and place over medium heat. Once hot, add onions. Sauté, stirring occasionally for 5 minutes. Add garlic, stir, and continue sautéing for 1-2 more minutes.

4. 4

   Combine Filling Ingredients: Transfer onions and garlic into a large bowl. Add spinach, ricotta, Parmesan, salt, pepper, nutmeg, and 1 egg; stir until well combined.

5. 5

   Preheat Oven and Prepare Pan: Preheat oven to 350°F. Spray an 8” springform pan with nonstick baking spray. The pan should be at least 3” deep.

6. 6

   Roll First Puff Pastry Sheet: Working on a lightly floured surface, roll one sheet of puff pastry into a 14” circle. Press puff pastry into bottom and sides of the prepared pan.

7. 7

   Fill Pastry with Mixture and Add Eggs: Pour spinach mixture into pan. Using a spoon, carefully make 5 holes in the spinach mixture. Crack one egg into each of the holes.

8. 8

   Cover with Second Puff Pastry Sheet: Roll second sheet of puff pastry into a 9-inch circle. Lay puff pastry over the spinach mixture and pinch edges together to crimp and seal the pie.

9. 9

   Score Pastry Top: Using the back of a knife, cut slits in the top of the dough over each of the 5 eggs to serve as steam vents and slicing guides.

10. 10

    Apply Egg Wash: In a small bowl, lightly beat the remaining egg with 1 tablespoon of water; brush egg wash on top of the pie. Not all egg wash will be used.

11. 11

    Bake the Pie: Bake at 350°F for 55-60 minutes or until the top is golden brown in color.

12. 12

    Cool and Serve: Let cool for 30-45 minutes before releasing the springform pan and slicing. Serve warm or at room temperature.