EASTER SPINACH PIE (TORTA PASQUALINA)

Easter tables in the Liguria region of Italy (Genoa, Sanremo) feature this savory pie. Frozen puff pastry and frozen chopped spinach make this dish easy to assemble. For the prettiest presentation, press four equidistant wells into the filling for the eggs.

FOR THE PIE CRUST AND FILLING:

1 package frozen puff pastry

2 cups whole milk ricotta cheese

2 (12-ounce) packages frozen chopped spinach

1 tablespoon olive oil

1 medium onion, chopped

1 garlic clove, minced

5 large eggs, divided

1 cup grated Parmigiano-Reggiano cheese

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon salt

1/2 teaspoon freshly grated black pepper

FOR THE EGG WASH:

1 egg yolk

2 teaspoons water

Defrost the puff pastry. Drain the ricotta cheese in a strainer over a bowl. Cook spinach according to package directions, cool and squeeze dry.

Heat a medium skillet over mediumhigh heat. Add the oil and onion and cook until onions are soft and translucent, about 6 to 7 minutes. Stir in the garlic and cook 1 minute more.

Add the onion, garlic and spinach to a large bowl and break apart the spinach. Stir in the drained ricotta cheese, 1 egg, Parmigiano-Reggiano, grated nutmeg, salt and pepper.

Unfold one of the puff pastry sheets, and gently roll it into a 14-inch square on a lightly floured surface. Drape the puff pastry sheet over a 9- to 10-inch pie plate and cut away any extra dough hanging more than 1 inch over the edge. Unfold and gently roll out the second puff pastry sheet so that it is large enough to cover the top of the pie with a 1-inch overhang. Set the second sheet aside.

Fill the puff pastry-lined pie plate with the spinach mixture and spread it evenly. Using the back of a spoon, create 4 egg-shaped wells evenly spaced into the spinach mixture. Break one egg into each well. Cover the pie with the second pastry sheet, making slight notches in the edges of the top pie crust indicating where each egg is located so that the pie can be sliced to reveal the cooked egg. Press down gently around the edge of the pie to seal, and trim the overhang to 1 inch. Fold the edges towards the pie. If desired, make a decorative edge using your fingers or the tines of a fork, being mindful that the notches remain.

Heat the oven to 350 degrees. Place the pie plate on a baking sheet and refrigerate for 30 minutes. When ready to bake, cut a small hole with a sharp knife in the center of the pie. Prepare the egg wash by lightly beating the egg yolk with the water in a small bowl. Brush the top of the pie with the egg wash.

Place the baking sheet with the pie in the oven and bake until the top is browned and the filling is hot, about 50 minutes. Transfer to a rack and allow to cool. While the pie is cooling, the filling will set, making it easier to cut neat slices. Find the notches for the eggs when cutting the pie to reveal the hidden egg inside.

Makes 1 (9-inch) pie, serves 8.

Per serving: 457 calories (percent of calories from fat, 58), 18 grams protein, 31 grams carbohydrates, 2 grams total sugars, 4 grams fiber, 30 grams total fat (14 grams saturated), 178 milligrams cholesterol, 714 milligrams sodium.