Italian Easter Torta

Dough

• 1 pound spinach, chopped (optional click for note)
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 1/2 cups ricotta, drained slightly
• 1 large egg
• 1/2 pound cooked ham, cut in 1/2 inch pieces
• 1/4 cup pepperoni, cut in thin slices about 3/4 inch x 3/4 inch
• 1/4 cup grated parmigiano or parmigiano/romano mixed
• 1/3 cup parsley, minced
• Salt and freshly milled black pepper to taste
• Beaten egg for pastry top

METHOD

Combine flour, sugar, salt and lemon zest. Cut in butter with two knives. Stir in egg yolks and 3 tablespoons water. Mix just until pastry forms a soft ball. Add remaining two tablespoons water, one at a time, if dough does not gather together. Wrap in plastic wrap and set aside in cool place.

Wash spinach and cook in water remaining on leaves. Set aside in sieve to drain.

Heat olive oil in skillet and cook onion until translucent.

Put ricotta in large bowl. Stir in onion and egg. If using spinach, squeeze out water, chop roughly, and add to ricotta.

Stir in ham, pepperoni, grated cheese, parsley, salt and pepper. Combine well.

Divide dough into two equal parts. Roll out first part and line a greased and floured 9 inch pie pan . Pour in filling.

Roll out remaining dough and cover pie. Pinch sides with fingers to pull together. Cut several slit holes in top for steam to escape. Brush with beaten egg and bake in preheated 450°oven for 10 minutes. Reduce heat to 300°F and bake until golden, about 30 minutes more.

Serves: 6 - 8

recipe from www.inmamaskitchen.com

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Note: Spinach will make this a little less custard-like, but is a nice taste with the saltiness of the ham and the pepperoni

There are many variations on this torta within the large body of recipes that make up what we call Italian cuisine. In Liguria, it is made with artichokes and ricotta at Easter time, in Campania it is made with ham, spinach and cheeses. This pie is an adaptation, done by a cook in America, using the ingredients available to her.

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