Since I’ll be on my own this year on my favorite holiday. I decided to make every day this week Easter. I dusted off my old recipes from back in the day in Italy and I will cook an Italian Easter delicacy every day this week and share the recipes with you all.
The menu will be:
Appetizer – Ovetti Nel Nido – Egg shaped spreads for fancy toast points
Primo -Torta Pasqualina – Spinach torte in filo dough.
Entrée – -Involtini con Sorpresa con -Carciofi al Proscutto
Side dish – Asparigi con parmigaina
Dessert – Torta di Columba
I started with the Torta Pasquallina.
I defrosted the spinach and kale. I mixed the ricotta and egg filling.
Then I melted some butter to brush between the sheets of filo dough and lined the baking pan.
I combined the greens and the ricotta mixture. I poured it into the filo dough lined baking pan.
I covered the top with filo dough and baked it until the torte was sexy brown.
Slicing the torte to serve you’ll find the eggs cooked to perfection within.