100g silverbeet, stalks removed and roughly chopped
100g spinach, roughly chopped
1 cup flat-leaf parsley, roughly chopped
½ cup fresh dill, roughly chopped
1 egg, beaten
100g Parmesan cheese, grated
½ tsp Gewürzhaus Nutmeg Ground
½ tsp Gewürzhaus Allspice Ground
250g creamy ricotta, drained well
1 tsp salt
6 eggs, small (for filling)
1 egg + 1 tsp water, beaten, for glazing crust
To make the dough
In a large bowl, mix the flour and salt together. Add the olive oil and mix until combined.
Add the water slowly and continue to mix until the mixture clumps together. Turn out onto a lightly floured surface, knead until smooth.
Roll into a ball, place back in the bowl, cover with a damp tea towel and let rest for an hour.
To make the filling
Heat olive oil in a frying pan over MED heat. Add onion and cook slowly for approximately 5 minutes or until soft and transparent. Add the Garlic Lovers’ Spice and stir through for 1 minute until fragrant.
Remove the onion mix from the pan and put into a food processor.
Heat a large pot of salted water. Add the kale, silverbeet, spinach and parsley and boil for 2-3 minutes or until wilted.
Quickly drain the vegetables and refresh in cold water.
Line a colander with cheesecloth or a clean tea towel and pour in the cooled vegetables. Draw the sides of the cheesecloth around the filling and squeeze out as much moisture as possible. This is an important step to ensure you end up with a crisp crust.
Place into the food process with the beaten egg, dill, nutmeg, allspice, parmesan, ricotta, 1 teaspoon of salt and season with pepper to taste. Process until smooth, mix well and set aside.
Heat the oven to 180°C. Oil a 20cm wide springform cake tin or pie dish.
Lightly flour the work surface. Take approximately one-third of the pastry for the pie lid. Roll out thinly into a 20cm circle and set aside. Roll out the remaining pastry thinly into a 30cm circle.
Drape the sheet of pastry over the cake tin, pressing the pastry into the edges, allowing an equal amount to overlap the rim. Put the filling into the tin and smooth out evenly. Use the back of a tablespoon to make 6 egg-sized hollows evenly spaced around the filling, and carefully crack the eggs into the holes.
Lay the pastry lid on top. Pleat the lid and base together, so the green filling is well enclosed. Brush the top of the pie with the beaten egg.
Bake for about 60-70 minutes until golden brown. Stand for 10-15 minutes before removing from the tin.
Serve warm or at room temperature.
The traditional dough for Torta Pasqualina is made with olive oil, but it can be successfully substituted with puff pastry.