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Easter spinach pie (torta pasquale)
Fruit and vegetables
200g/7oz
spinach
110g/4oz dandelion leaves or
rocket
1
onion
, finely chopped
300g/10½oz fresh or frozen
broad beans
(shelled weight)
5 small
celery
sticks, finely chopped into matchsticks 3cm/1in long
large handful
rocket
12
mint
leaves, roughly torn
1 small
lemon
, juice only
Tins, packets and jars
2 tbsp
plain flour
, for dusting
Cooking ingredients
2 tbsp extra-virgin
olive oil
salt and freshly ground
black pepper
4 tbsp extra virgin
olive oil
, plus extra for drizzling
Dairy, eggs and chilled
25g/1oz
butter
, for greasing
5 free-range
eggs
, plus 1 free-range
egg
, beaten, for brushing
500g/1lb 2oz
ricotta
50g/2oz
parmesan
, or similar vegetarian hard cheese, grated
500g/1lb 2oz ready-made
puff pastry
110g/4oz
pecorino
, or similar vegetarian alternative, shaved
Other
110g/4oz provolone, or similar vegetarian alternative, cut into small cubes
Back to recipe
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