Julia Busuttil Nishimura's Silverbeet & Ricotta Easter Pie

Known as Torta Pasqualina in Italian, this Easter pie is so substantial and satisfying both to make and to eat. The pastry is rather unusual and requires you to make several thin sheets of dough, which are layered to create an almost filo-type pastry. Once the filling has been spooned into the base, deep holes are made where eggs are nestled. Once cooked, the eggs are dramatic and visually very beautiful next to the green filling. If you don’t want to make the pastry (but I urge you to try) store-bought filo would work well, as would shortcrust. This pie is best served hot from the oven.

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A Year of Simple Family Food by Julia Busuttil Nishimura A Year of Simple Family Food by Julia Busuttil Nishimura
A Year of Simple Family Food by Julia Busuttil Nishimura

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