Torta salata Pasqualina

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

Buckwheat is naturally gluten-free and contains fibre and minerals. Chickpea flour adds extra protein and satiety. Together with eggs and ricotta, it makes a simple yet wholesome meal – delicious 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 Buckwheat Flour
• 2 tsp salt
• 2 tsp 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)

Method

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