Torta Pasqualina (Italian Savoury Easter Pie). Give a nod to tradition this Easter and enjoy a delicious Italian-inspired pie with your family.
Serves 6 to 8
50g butter, melted plus extra for brushing pan
2 tbs olive oil
1 large onion, finely chopped
3 cloves garlic, crushed
100g prosciutto, chopped
1 bunch silverbeet, leaves trimmed, washed and chopped (450g trimmed)
350g ricotta cheese
75g pecorino, grated
150g provolone, grated
½ cup parsley leaves, chopped
1 tbsp marjoram leaves, chopped
2 tsp grated fresh nutmeg
14 sheets filo pastry
Lemon wedges, to serve
Preheat oven to 180°C. Brush the base and sides of a loaf pan (25cm x 11cm x 8cm) with butter. Heat oil in a large frypan over a medium heat. Add onion, garlic and prosciutto.
Cook, stirring for 5 minutes, until soft. Add silverbeet.
Cook, stirring for 2 minutes or until wilted. Transfer to a large bowl. Cool. Drain off excess liquid. Add ricotta, pecorino, provolone, 3 lightly beaten eggs, parsley, marjoram and nutmeg. Season with salt and pepper to taste. Stir until well combined.
Place 1 sheet of filo on a clean surface. Brush with butter. Top with another nine sheets of filo, brushing with butter each time. Carefully fit filo into base and up sides of pan. Gently spoon filling into prepared pan. Using the back of a spoon, make 3 indentations in a row down the centre of the filling. Break an egg into each indent, discarding some of the white. Place another sheet of filo on a clean surface. Brush with butter. Fold in half. Repeat with 3 more filo sheets. Cut out filo to fit top of pan. Place onto filling. Fold over sides and seal edges by crimping. Brush with remaining butter. Bake for 1 hour 20 minutes or until golden. Stand for 10 minutes before removing from pan.
Serve with lemon wedges.