CookEasy+ Italian Spinach & Ricotta Pie (Torta Pasqualina)

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recipe by Kenwood

  • Time icon
    Total Time
    1hr 5mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    460

A traditional Italian pie called Torta Pasqualina, it is made during Easter to celebrate the start of Spring. Filled with a mix of spinach and ricotta, it also has eggs baked into it which are revealed as you slice into the pie.

recipe updated 14 Oct 2020

Ingredients

  • Egg icon
    Egg
    3
  • Parmesan cheese icon
    Parmesan cheese
    80 g
  • Baby spinach icon
    Baby spinach
    350 g
  • Ricotta cheese icon
    Ricotta cheese
    300 g
  • Nutmeg icon
    Nutmeg
    1 pinch
  • Shortcrust pastry icon
    Shortcrust pastry
    500 g
  • Egg icon
    Egg
    4

Tools

  • kCook icon Oven
  • kCook icon Pastry brush
  • kCook icon Rolling pin
  • kCook icon kCook Multi
  • kCook icon Round pan - 10"
  • kCook icon Lightly floured surface
  • kCook icon Kcook bowl

Step preview

  1. Pre-heat oven - 190°C
  2. Fit max blade to kCook bowl
  3. Add baby spinach to the kCook bowl
  4. Fit kCook bowl to kCook Multi
  5. Attach lid to kCook bowl
  6. Cook with filler cap removed - 3 min, 98°C, speed 3
  7. Then add ricotta cheese, egg, parmesan cheese and nutmeg to the kCook bowl
  8. Mix with filler cap fitted - 30 sec, speed 10
  9. Grease a clean round pan then set aside
  10. Add shortcrust pastry to a clean lightly floured surface
  11. Roll out into a circle until 1/8" (5mm) thick
  12. Transfer pastry to round pan
  13. Transfer content of kCook bowl to round pan
  14. Make an indentation
  15. Add egg to the round pan one by one
  16. Add shortcrust pastry to the lightly floured surface
  17. Roll out into a circle until 1/8" (5mm) thick
  18. Transfer pastry to round pan
  19. Fold
  20. Seal firmly
  21. Cut an indentation
  22. Brush with egg
  23. Bake - 50 min, 190°C
  24. Let cool
  25. Serve
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