Pasqualina Pie

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Start a new tradition this Spring with this typical vegetarian Italian Easter dish





420 All-purpose flour
2 tablespoons Sugar
1 1/2 teaspoons Salt
340g Unsalted butter


2.5 bunches of Swiss chard
350g Spinach
3 tablespoons Olive oil
2 Onions
10 Eggs
375g Ricotta
115g Parmesan
2 Garlic cloves grated
2 teaspoons Lemon zest
1/4 teaspoon Ground nutmeg
2 teaspoons Salt
1 1/2 teaspoon Ground black pepper
2 teaspoons Sugar



Tip the dough, salt and sugar in to a food processor and pulse. Add the butter, process and slowly add 125g of ice cold water and combine.

Place the dough on to a clean work surface that has been dusted with flour and knead. Split the dough in half and desperately wrap tightly in clingfilm. Place in the fridge for at least three hours.


In a large pan of boiling water, boil the Swiss chard and spinach for two minutes then place the greens in to a bowl of cold water.

Drain the greens and remove as much liquid as possible by squeezing. Place on a chopping board, finely chop and tip in to a bowl.

Chop the onions and heat in a pan using oil until the onions are soft. Once golden, add to the bowl with the greens.

In a large bowl, whisk four eggs together and add the ricotta, Parmesan, chopped Swiss chard, spinach and onions a long with the grated garlic, lemon zest, nutmeg, salt and pepper.

Once the ingredients are combined, taste to see if more seasoning is needed.

Remove the dough from the fridge and allow to cool for five minutes. On a clean work surface that's been dusted with flour, roll out one half of the dough in to a circular shape. Line a baking tray with baking paper and place the dough on top.

Roll out the remaining dough and place in a tart pan, pressing the bottom and sides into the pan. You may need to trim the dough however, make sure you leave a slight overhang.

In a small bowl, beat one egg and brush the sides of the dough. Add the filling to the dough and spread evenly over the bottom, making sure the surface is smooth.

Using a spoon, form five spaces in the filling and crack an egg in to each space. Sprinkle salt on top of each egg and add the remaining dough to the top of the filling.

Trim the edges leaving an overhand and fold the edges of each piece of dough together. Press to seal.

With any left over beaten eggs, brush the top of the tart and sprinkle with sugar. Place the tart in the refrigerator for 15 minutes.

When ready to cook, preheat the oven to 190C and cook the pie for half an hour.

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