Drain the cheese and squeeze the greens thoroughly so the pastry can bake through. Resting the dough makes it easier to roll thinly; brush oil between the layers and leave space for each whole egg in the filling.
Make ahead Prepare the greens and dough ahead, refrigerating the greens promptly. Bake the assembled pie until the filling and eggs are set, then let it settle before slicing. Cool leftovers promptly and refrigerate in a covered container.
Torta pasqualina
Prep 50 min · Cook 1 hr · Rest 1 hr 20 min · Serves 6 · Difficulty Medium
Method
Mix 500 g flour with the water, 30 ml oil and about 5 g salt. Knead for about 8 minutes until smooth and supple. Divide into six balls, cover and rest for 1 hour. Keep the remaining flour for rolling.Mix 1 lb flour with the water, 2 tbsp oil and about 5 g salt. Knead for about 8 minutes until smooth and supple. Divide into six balls, cover and rest for 1 hour. Keep the remaining flour for rolling.
Meanwhile, wash the chard leaves and put them in a covered pan with the water still clinging to them. Cook gently for about 8 minutes, turning, until wilted and tender. Drain, cool and squeeze very firmly in a clean cloth, then chop finely.Meanwhile, wash the chard leaves and put them in a covered pan with the water still clinging to them. Cook gently for about 8 minutes, turning, until wilted and tender. Drain, cool and squeeze very firmly in a clean cloth, then chop finely.
Mix the cool greens with the drained prescinsêua, Parmigiano, marjoram and two beaten eggs. Season with salt and pepper. Heat the oven to 190°C and brush a 28 cm round metal pan with a little of the remaining oil.Mix the cool greens with the drained prescinsêua, Parmigiano, marjoram and two beaten eggs. Season with salt and pepper. Heat the oven to 375°F and brush a 11 in round metal pan with a little of the remaining oil.
Roll three dough balls separately on a lightly floured surface until very thin and wide enough to line the pan with a small overhang. Lay them in the pan one by one, brushing oil between the layers. Do not oil the top of the third layer.Roll three dough balls separately on a lightly floured surface until very thin and wide enough to line the pan with a small overhang. Lay them in the pan one by one, brushing oil between the layers. Do not oil the top of the third layer.
Spread in the filling. Make six evenly spaced hollows with the back of a spoon and crack one of the remaining eggs into each, keeping the yolks intact. Make the hollows deep enough to hold the whites without overflowing the rim.Spread in the filling. Make six evenly spaced hollows with the back of a spoon and crack one of the remaining eggs into each, keeping the yolks intact. Make the hollows deep enough to hold the whites without overflowing the rim.
Roll the remaining three balls into thin lids and lay them over the filling, brushing oil between the sheets. Trim any very thick overhang, fold the edges inward and pinch to seal. Brush the top with the last oil and make two small steam slits away from the eggs.Roll the remaining three balls into thin lids and lay them over the filling, brushing oil between the sheets. Trim any very thick overhang, fold the edges inward and pinch to seal. Brush the top with the last oil and make two small steam slits away from the eggs.
Bake in the lower half of the oven for about 50 minutes, until the pastry is golden and the filling is firm. If it browns too quickly, cover loosely with foil. Check that the whole eggs are set, then rest the pie for 20 minutes before slicing.Bake in the lower half of the oven for about 50 minutes, until the pastry is golden and the filling is firm. If it browns too quickly, cover loosely with foil. Check that the whole eggs are set, then rest the pie for 20 minutes before slicing.
