Torta pasqualina

1. Prepare the Dough: Roll out the pastry dough and line a tart or pie pan, leaving extra dough for the top.

2. Cook the Spinach: Sauté the spinach until wilted, then chop it finely and remove excess water. Cool it down.

3. Make the Filling: Mix ricotta, cooked spinach, Parmesan, and herbs. You can also add some beaten eggs and season with salt, pepper, and a pinch of nutmeg.

4. Assemble the Pie: Spoon the filling into the pie shell. Some versions of Torta Pasqualina feature whole eggs that are carefully cracked and placed into the filling, so they cook inside the pie.

5. Bake: Cover with another layer of dough, crimp the edges, and bake until golden and crispy.

The result is a rich, savory pie that can be enjoyed warm or at room temperature, making it an ideal dish for a festive meal or a picnic.

Would you like a more detailed recipe or any tips on making it?