Torta Pascualina Argentine Spinach Pie Recipes

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TORTA PASCUALINA (ARGENTINE SPINACH PIE)



Torta Pascualina (Argentine Spinach Pie) image

This is a really interesting sounding recipe from Doris Janzen Longacre's "More With Less Cookbook".

Provided by ladypit

Categories     Savory Pies

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

1 pastry for double-crust pie (top & bottom)
1 1/2 cups frozen spinach
1 chopped onion
1/4 teaspoon nutmeg
1 teaspoon oregano
1/2 teaspoon salt
2 eggs, beaten
1 cup grated swiss cheese

Steps:

  • Preheat the oven to 350 degrees.
  • Place the bottom crust in your pie plate.
  • Cook the spinach, drain it, and chop it finely.
  • Saute the chopped onion in a little cooking spray.
  • Mix together the spinach, the onion, and the rest of the ingredients.
  • Pour the mixture into the pie crust.
  • Add the top crust and seal.
  • Bake for 30-40 minutes.

TORTA PASQUALINA



Torta Pasqualina image

This double-crusted stunner of a savory tart is a traditional Italian Easter dish, but it makes for an impressive vegetarian main no matter what you're celebrating. Just don't expect your first pasqualina to look perfect. But it will taste absolutely amazing if you remember three key steps: don't sweat the crust, squeeze every drop of liquid out of the greens, and save your chard stems!

Provided by Ignacio Mattos

Categories     Bon Appétit     Easter     Pastry     Chard     Egg     Ricotta     Parmesan     Brunch     Vegetarian

Yield 8 servings

Number Of Ingredients 21

Dough:
3 1/2 cups all-purpose flour
2 Tbsp. sugar
1 1/2 tsp. kosher salt
1 1/2 cups (3 sticks) unsalted butter, cut into pieces, chilled in freezer
Filling and assembly:
3 1/2 lb. Swiss chard (about 5 bunches), ribs and stems removed
3 Tbsp. extra-virgin olive oil
2 medium onions, finely chopped
10 large eggs
1 1/2 cups whole-milk fresh ricotta, preferably box-drained, patted dry
4 oz. Parmesan, coarsely grated
1 large garlic clove, finely grated
2 tsp. finely grated lemon zest
1/4 tsp. freshly grated nutmeg
2 tsp. kosher salt, plus more
1 1/2 tsp. freshly ground black pepper, plus more
All-purpose flour (for surface)
2 tsp. sugar
Special Equipment
A 10"-diameter tart pan with a removable bottom

Steps:

  • Dough:
  • Pulse flour, sugar, and salt in a food processor to combine. Add butter and process until largest pieces of butter are pea-size. Drizzle in 1/2 cup ice water and pulse until a few shaggy pieces of dough form.
  • Transfer dough (get all the dry bits) to a work surface. Drizzle 1 Tbsp. ice water over; knead to just barely bring dough together. Divide in half. Place a half on a piece of plastic wrap. Using plastic and your hands, form dough into a 3/4"-thick disk and tightly wrap. Repeat with remaining dough. Chill at least 2 hours.
  • Filing and assembly:
  • Working in batches, cook Swiss chard in a large pot of boiling water until bright green and slightly softened, about 2 minutes. Using tongs, transfer to an ice bath to stop the cooking. Swish to cool, then remove greens and squeeze out as much excess liquid as possible. Transfer greens to a cutting board and finely chop (you should have about 4 cups).
  • Heat oil in a large saucepan over medium. Cook onions, stirring occasionally, until very soft and golden but not browned, 8-10 minutes. Remove from heat and mix in greens. Let cool.
  • Using a fork, whisk 4 eggs in a large bowl to blend. Add ricotta, Parmesan, and Swiss chard mixture and mix to combine. Add garlic, lemon zest, nutmeg, 2 tsp. salt, and 1 1/2 tsp. pepper. Taste and adjust seasoning, if needed.
  • Let dough sit at room temperature 5 minutes to soften. Roll out 1 disk of dough on a lightly floured surface to a 12" round about 1/8" thick. Transfer to a parchment-lined rimmed baking sheet. Roll out remaining disk of dough and carefully transfer to tart pan. Lift up edges and allow dough to slump down into pan. Press dough firmly into sides and bottom of pan. Trim, leaving about a 1/2" overhang. Beat 1 egg in a small bowl to blend and brush edges of dough.
  • Scrape filling into pan, creating a mound in the center. Using an offset spatula, evenly spread filling over bottom, smoothing surface. Use a spoon to create 5 divots in filling and crack an egg into each. Season eggs with a bit of salt. Arrange remaining round of dough over filling. Trim edges of top round, leaving 1/2" overhang. Fold edge of bottom crust up and over top, then press edges together to seal. Crimp and brush top of dough with remaining beaten egg; sprinkle with sugar. Transfer pie to a foil-lined rimmed baking sheet and chill in freezer 10 minutes.
  • Preheat oven to 375°F. Bake pie until crust is deep golden brown, 65-75 minutes. Transfer pan to a wire rack and let pie cool in pan at least 30 minutes before serving.
  • Do Ahead
  • Dough can be made 5 days ahead. Keep chilled, or freeze up to 1 month. Pie can be baked 1 day ahead. Let cool; cover and chill.

GIANT GREEN PIE (TORTA PASQUALINA)



Giant Green Pie (Torta Pasqualina) image

This savory pie, called torta pasqualina in Italy, is many times made for special occasions because the preparation is a bit fiddly. The finished product, though, is impressive to behold, and you're sure to draw compliments from your dining companions. Traditional cooks use a strudel-like pastry, rolled out very thin into a large circle, for the pie. At least four layers are necessary, brushed with oil to achieve a flaky crust. (You can get good results with phyllo dough or ordinary pie dough.)

Provided by David Tanis

Categories     dinner, weekday, pies and tarts, main course

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 12

375 grams all-purpose flour, about 3 cups, plus more as needed
1 teaspoon salt
4 tablespoons olive oil
2 1/2 pounds washed greens (a mix of chard, spinach or other greens)
2 tablespoons olive oil, plus more for brushing pastry layers
3 cups diced onion
Salt and pepper
Grated nutmeg, to taste
1 cup ricotta
3 ounces grated Parmesan
9 large eggs
2 teaspoons sugar, optional

Steps:

  • Make the dough: Put flour in a large mixing bowl. Stir together 1 cup water, 1 teaspoon salt and 4 tablespoons oil, then pour over flour and mix until dough comes together in a rough ball. Turn out onto a floured board and knead until smooth, 2 to 3 minutes, adding more flour if dough is sticky. Wrap and set aside at room temperature for 30 minutes. (May refrigerate overnight and bring to room temperature.)
  • Make the filling: Bring a large pot of water to a boil. Working in batches, blanch a handful of greens at a time, dropping them into the water until just wilted, then cooling in a colander under running water. Divide greens into 4 balls and squeeze to remove as much water as possible. Chop greens coarsely with a large knife, then squeeze again. There should be about 4 cups cooked greens.
  • Heat 2 tablespoons oil in a large skillet or wide pot over medium heat. Add onions and a little salt and cook, stirring, until softened, about 5 minutes. Add greens, season generously with salt and pepper, and mix well. Turn off heat. Add nutmeg, ricotta and half the Parmesan and mix. Taste and adjust; it should be highly seasoned. Beat 4 of the eggs. Set aside 3 tablespoons beaten egg; add remaining beaten egg to greens and mix well. Let cool.
  • Heat oven to 375 degrees. Cut dough into 4 pieces and form into balls. Roll out each ball into a very thin 12-inch circle. Place 1 dough circle on a 12-inch pizza pan lined with parchment. Brush lightly with oil, then lay another dough circle on top. Spoon greens evenly over dough to a 2-inch thickness, leaving a 1-inch border of dough. Smooth the surface. With a soup spoon, make 5 indentations in greens and crack a raw egg into each depression. Sprinkle with remaining Parmesan. Cover with another dough circle and paint lightly with oil. Place last dough circle on top. Using a paring knife, trim any excess dough at perimeter of pie. Fold outer edges together and crimp to seal pie. Paint top with reserved beaten egg. Sprinkle with sugar if desired. Using a paring knife, make 2 or 3 steam vents.
  • Bake for about 45 minutes, until very well browned. Slide torta onto a cutting board and let cool slightly before slicing. May also be served at room temperature.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 9 grams, Carbohydrate 33 grams, Fat 16 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 555 milligrams, Sugar 2 grams, TransFat 0 grams

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