Torta salata Pasqualina

This pie is a variation of Torta Pasqualina, a traditional Italian Easter pie with chard, ricotta and eggs. We've made it gluten-free and a little more nutritious by swapping the wheat flour for bovetemjöl and chickpea flour.

Bovetemjöl is naturally gluten-free and contains fibre and minerals. Chickpea flour adds extra protein and makes it more filling. Together with eggs and ricotta, it becomes a simple but excellent meal – good both warm and cold. Perfect for lunch, dinner or as part of a buffet.

ingredients

dough:

• 220 g da Carla Chickpea flour
• 220 g da Carla Bovetemjöl
• 2 tsk salt
• 2 tsk bicarbonate of soda
• 100 g rapeseed oil
• 160 g water

filling:

• 1000 g fresh spinach (or another leafy green such as chard, cavolo nero or nettles)
• 150 g ricotta
• 3 eggs
• Salt, pepper, extra virgin olive oil
• Sesame seeds
• (Optional: a little grated parmesan)

Here's how

• Set the oven to 180 °C
• Mix bovetemjöl and chickpea flour with salt and bicarbonate of soda.
• Add the rapeseed oil and stir together until it resembles a crumbly dough. Then add the water and quickly work together by hand into a ball of dough. Shape into a ball, cover with cling film and leave to rest in the fridge for 30 minutes.
• Prepare the spinach (or another leafy green): trim, rinse and roughly chop. Fry the greens in a pan with a little olive oil, finely chopped garlic and salt for about 8 minutes, until softened and the liquid has evaporated. Transfer to a bowl and mix with the ricotta. Stir until the mixture is smooth. Add pepper and, if you like, a little grated parmesan.
• Roll out the dough thinly and divide into two pieces, sized to fit your tin. Grease or oil a pie tin and line it with one piece of dough. Prick the base with a fork and fill with the vegetable and ricotta mixture. Using a spoon, make space for the eggs, then crack the eggs into each hollow – use 2 or 3. Cover with the other piece of dough and pinch the edges together firmly. Brush the surface with a little oil and sprinkle over sesame seeds.
• Bake at 180 °C for about 30 minutes.