This is the perfect example of a dish with maximum rewards and minimal efforts! School is starting and you're about to be a part of PTO Potlucks, Scout Bring a Dish and that End of Summer Family Reunion. If you make this dish, you will be the star of the show and I don't think anyone else will be competing with your efforts! This dish is light, creamy and oh so delicious!
2 flat pie crusts
2 packages creamed spinach
1 30 oz package of ricotta cheese
1/4 tsp ground nutmeg
1 cup of grated parmesan cheese
a pinch of crushed red pepper flakes (optional)
5 eggs
Fresh ground black pepper and sea salt to taste
Fresh parsley to garnish
Put one crust in the bottom of a well-oiled springform pan. Top with one package of spinach. Add half the ricotta cheese and sprinkle with 1/4 tsp nutmeg. Sprinkle the parmesan cheese over the dish. Add the remaining package of spinach. Sprinkle on the red pepper flakes.
Using the back of a spoon or your ice cream scooper, make 4 wells in your dish then add an egg to each well. Sprinkle with black pepper. Roll the remaining pie crust to form a top to the dish. Press the edges of the crust to get complete coverage.
Brush the top crust with a beaten egg. Cut a few slits in the top crust to allow it to vent while baking.
Be sure to use the entire beaten egg to make the top of your dish golden and crispy. Sprinkle with some ground sea salt.
Bake in a pre-heated 350* oven for 35-45 minutes. Cool on a baking rack for 15 minutes then release the sides of the pan. Slice and serve! This makes 8-12 servings depending on the generosity of your slicing.
"Torta Pasqualina" is the Italian name for this dish, and I promise you will love it!
