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    Traditional Italian Easter Tart: Torta Pasqualina

    This spinach pie is at the heart of most easter Sunday meals. Traditionally you make the pastry yourself, painstakingly rolling it out as thinly as possible – the aim would be to make 33 layers representing the age of Christ when he was crucified. If you don’t quite manage that many, it’s a good one for confession next week. The generous use of eggs shows how this was an extravagant treat in times of hardship. 

    The success of this recipe depends on finding good quality spinach and fresh ricotta from your deli-counter

    Recipe

    • Serves 8

    Ingredients

    • Spinach – 500g/17.6oz
    • Eggs – 6
    • Ricotta – 200g/7oz
    • Parmesan cheese – 2 tbsp
    • Artichoke hearts in olive oil – 100g/3.5oz
    • Breadcrumbs – 1 tablespoon
    • Double cream - 120ml/4fl. oz
    • Marjoram – 1 tbsp freshly chopped
    • Puff pastry – 320g/11.2oz
    • Plain flour
    • Olive oil
    • Salt and pepper
    Spinach – 500g/17.6oz Eggs – 6 Ricotta – 200g/7oz Parmesan cheese – 2 tbsp Artichoke hearts in olive oil – 100g/3.5oz Breadcrumbs – 1 tablespoon Double cream - 120ml/4fl. oz Marjoram – 1 tbsp freshly chopped Puff pastry – 320g/11.2oz Plain flour Olive oil Salt and pepper

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    Extra Virgin Olive Oil, 250ml/8.4fl.oz

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