A Springy Green Pie Torta Pasqualina

There's nothing like a filling yet light meal for the Spring season. Torta pasqualina is just that. It is a variety of all that the season brings,  wrapped in  a tasty crust.It;s perfect for a Sunday brunch or a Saturday night out on the patio.

It was the subject of Dave Tanis column in A City Kitchen in yesterday's New York Times Dining section. The pie is loosely like  the Greek version, spanokopita and it's made in Italy and Southern France.. While the Greeks stick strictly to spinach this one has Swiss chard and any other green ,like dandelions to add. I suppose if you want a bit more flavor you can add chopped ham or even prosciutto to the filling\ The crust is a simple one.It's just oil , flour and water with a pinch  of salt added.

Making the torta pasqualina can be a bit tricky hence it's really only made during holidays (such as Easter, hence the name), The pie dough  should be made similar to a strudel's with flaky layers brushed with oil. You can easily place in a regular pie plate with a fluted crust on top.The greens are mix with ricotta, nutmeg and Parmesan cheese. This mix is then  spread on the bottom of the pie and then the eggs are dropped whole on top of indentations made with a soup spoon. When it's baked , slices yield hard  boiled eggs. It's only a forty five minute bake so both prep and cooking time are about an hour.

A springy green pie is the perfect dish for this time of year.If you want to make something tasty and impressive then try torta pasqualina.It's a great way of welcoming the season ans a tasty Spring meal.