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The Pasqualina with it’s classic 4 thin layer crust and filled with delicious spinach, ricotta and eggs pie eaten during Easter Season. Traditionally served cold, this pie will keep well in the fridge, but is at its best when served straight after it has cooled.
Ingredients: (For the Dough)
500 gr All-purpose Flour
200 ml Water (room temperature)
100 ml Oil (Olive, Corn or Vegetable)
1 egg
1 pinch of salt
For the filling:
500 gr Cooked Spinach
1 large onion
1 clove garlic
300 gr Ricotta Cheese
100 gr Grated Cheese (Parmesan)
6 eggs
Nutmeg, Salt and Pepper
Egg wash for brushing the top.
El Pastificio de Nicola on YouTube
Source: Italian Savory Easter Pie/Pasqualina
YouTube Channel: El Pastificio de Nicola