Villa Paggi country house
Torta Pasqualina (Vegetable pie with ricotta and spinachs): Main Dish
1 kg fresh spinachs or bietola
300g parmigiano cheese
a little nutmeg
a little salt
1 packet pasta sfoglia (fresh or deep frozen)
Cook the spinachs in a pan with a bit of oil or butter and garlic. Throw the garlic and squeeze the liquid from the vegetable. Chop them in very little pieces.
Grate the parmigiano cheese.
Mix together gently all the ingredients in a tureen, grate a bit of nutmeg, add a little salt (usually I don't because for us the parmigiano is enough for savour).
Put the pasta sfoglia in a baking-pan, made it thin if requested, prik a little with a fork, then put inside the compost you have prepared. You may use stripes of pasta sfoglia to decorate the surface.
Put the pie in the oven. The oven must be at 180-200 degrees (depending on the tipe of oven). Keep in the oven for abour 40 minute, ventilated cooking is better. The pie is ready when it stars to take a brownish colour. And now, enjoy your meal!