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Torta Pasqualina with the shape of muffin

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Adjust Servings:
8 boiled eggs
200 g spinach
1 big salad onion
20 g grated pecorino
1 table spoon extra virgin olive oil
20 g grated parmigiano
350 g fresh ricotta
2 puff pastry sheets

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Torta Pasqualina with the shape of muffin


The shape changes but not the tradition!

  • Serves 8
  • Medium




The Torta Pasqualina is a savory pie with ricotta, spinach and eggs.

My grandma always made it round, the eggs instead of being hard boiled were raw…. This time I want to change the shape of tradition.

We usually make this delight for the hearty Easter breakfast or for  Easter Monday picnic… but this year The Torta Pasqualina will have the shape of muffin!

The experiment seems to have been successful, look at Lavinia’s face and Lola”s nose!




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Cook the eggs in boiling water for 8-9 minutes. Leave them to cool in cold water then shell them.
Cook spinach in a saucepan with a tablespoon of extra virgin olive oil. When they are wilted, blend them with a chopped onion, pecorino and parmigiano.
Pour the mixture in bowl and add fresh ricotta. Mix well.
Cut the sheet of puff pastry into four equal squares.
Put a tablespoon of the mixture in the center of each square and place one egg for each one.
Make a kind of basket and transfer each one into muffin wrap.
Add another spoonful of mixture per each egg and close with the corner of the puff pastry.
Brush each muffins with egg.
Bake at 200 degrees for 25/30 minutes.
Let them cool down and enjoy !


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