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Torta Pasqualina - Italian Easter Pie

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By my Italian cuisine
 The content and pictures of this post are copyright registered & protected ©myitaliancuisine
Happy Easter Monday to everybody! Enjoy your outdoor picnic with this new recipe!
The Torta Pasqualina is an Italian traditional and very savoury pie, made with silverbeet (also called swiss chard), lots of eggs and ricotta. This pie, a specialty from the ligurian cuisine, is commonly served cold during the traditional Italian Easter Monday picnic.

 t's a very rich pie, you need 13 eggs just for the the filling!  In my version I used a commn puff pastry to avoid the long and difficult preparation of the traditional dough (rolled in several layers).You can also replace silver beet with spinach or cicory... some recipe use artichokes...
 The preparation is nothig difficult but istruction must be carefully followed in order to reach a good final result. The Pasqualina pie is also a pleasure for your eyes, with the yellow, white and green colours. To make the preparation easy to follow here below you find a ste-by-step photo gallery. Follow the instructions: The good final result is guaranteed!  ;) Let's start...

Serves 12 to 16 people
Ingredients:
500gr fresh Italian ricotta cheese
6 eggs
7 egg yolks
500gr cleaned silverbeet (swiss chard)
3 packs of ready round puff pastry
130gr grated Grana Padano or Parmigiano Reggiano cheese
1/2 medium onion
3 Tbs of Extra virgin olive oil
Pepper
Salt
Nutmeg
1Tbs of fresh marjoram leaves
1 beaten egg for glazing  
Method:
Clean cut and chard, mince the onion, 
pour theoil in a frying pan, add the onion, cook 3-4', add the chard, add a pinch of salt, cover with a lid and cook for 15 minutes at medium heat. Add pepper. Drain well and take aside to cool.
In the meanwhile finely cut the marjoram, once the chard has cooled, add ricotta, 3 eggs,  50gr of grated Grana Padano cheese. Mix well with a fork.
In another bowl add ricotta, 50gr of GranaPadano, pepper, a dush of nutmeg, and 3 eggs, mix well with a fork till creamy. 
Take the 2 fillings aside. Set the 3 puff pastry rolls in a springform pan overlapping the edges.
Pour the chard filling in the pan, use a spatula to make it even.
Add the ricotta filling, make it even and use a spoon to make 7 small nests into the ricotta.

 Place one egg yolk in each nest, cover with one or two Tbs of egg white.
Cover the top with the left grana padano cheese.
Cover with the puff pastries folding them on on the other, press down the edges with a fork to seal it well. Brush the top of the pie with a whipped egg and pick it with a fork.
Preheat the oven on 180°C (350°F). Bake The Torta Pasqualina for about 40-45 minutes.
Remove form the oven, let it cool. 
Slice when cold and...enjoy the surprise!
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