Torta Pasqualina Recipes

Steps:

• For the crust: Mix the flour and salt together in a large bowl and make a well in the center. Combine the oil and 1 cup water in a liquid measuring cup and pour into the well. Stir together with a fork to make a shaggy dough. Turn out on a work surface and knead until smooth and elastic, 2 to 5 minutes. Divide the dough into 12 equal pieces and roll each into a ball. Space the balls 1 to 2 inches apart on the worksurface or in a baking dish. Cover with a damp towel and let rest 1 hour.
• For the filling: Meanwhile, heat the oil and butter in a large pot over high. Add the onion, chard stems, 1/4 teaspoon salt and a few grinds of pepper. Cook until softened and dry, stirring occasionally, 5 to 6 minutes. Stir in the chard leaves, then the spinach, adding a little of the greens at a time and letting each batch wilt before adding more.
• Once all the greens are wilted, add the marjoram and 1/2 teaspoon salt. Lower the heat to medium and cook, stirring occasionally, until the stems and greens are tender and all the liquid has cooked off, 20 to 25 minutes. Transfer to a large cutting board to cool, about 30 minutes.
• Preheat the oven to 400 degrees F with a rack in the center and a large baking sheet set on the rack. Mix the ricotta, Parmigiano-Reggiano, yogurt, breadcrumbs, nutmeg and 2 of the eggs in a large bowl. Finely chop the greens and stir into the ricotta mixture.
• Brush the inside of a 9-inch round cake pan (at least 2 inches deep) with olive oil. Generously dust a work surface with flour and roll out 1 dough ball to 12 inches in diameter. (Keep the other dough covered.)
• Drape the dough round in the pan so the edges overhang by about 1 inch. (It's ok if it doesn't completely lay across the bottom of the pan, it will stretch as you add more layers.) Brush the edges with oil first to anchor them, then brush the rest of the dough. Roll another ball in the same way, lay it on top of the first and brush with oil the same way. Continue rolling, layering and brushing with 4 more balls of dough for a total of 6 layers, leaving the last layer unbrushed with oil. Gently spread the chard filling into the crust.
• Crack one egg into a ramekin. Make a 2-inch-deep-by-2-inch-wide indentation in the filling 1 inch from the edge of the pan using the back of the handle of a wooden spoon. Slide the egg into the hole. Repeat the process with 4 more eggs, spacing them evenly around the pan. Do not put an egg in the center. Sprinkle the eggs with salt and pepper.
• Roll another ball of dough to 12 inches in diameter. Lay it over of the filling with a 1 1/2-inch overhang and brush with oil. Repeat with the remaining 5 balls of dough leaving the top layer unbrushed with oil. Trim the overhang to 1/2 inch. Roll the overhanging edges over each other along the rim of the torta, tucking them in and pinching to seal. Beat the remaining egg in the ramekin and generously brush the top and edges of the torta.
• Place the torta on the preheated baking sheet and bake until puffed and golden brown and the internal temperature registers 150 degrees F when taken at the center, 70 to 80 minutes. (The edges will measure hotter.) Cool on a wire rack at least 4 hours. Serve slightly warm or at room temperature.

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.