Torta Pasqualina - Italian Recipe
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Torta Pasqualina
A Ligurian Easter pie enclosed in many layers of paper-thin pastry, filled with artichokes, ricotta, and whole eggs. Tradition calls for thirty-three layers of dough, one for each year of Christ's life. The eggs are nestled raw into wells in the filling so the yolks set soft during baking.
Ingredients
- 16 layers of thin pastry (or filo)
- Filling: 1kg silverbeet/chard, 500g ricotta, 6 whole eggs, Parmesan, marjoram
Method
- Layering — Layer pastry sheets, brushing each with oil.
- Filling — Fill with chard-ricotta mixture; make 6 wells for eggs.
- Covering — Cover with remaining pastry; bake 180°C (350°F), 45 min.