Torta salata Pasqualina

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

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

ingredients

dough:

• 220 g da Carla Kikärtsmjöl
• 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, kale or nettles)
• 150 g ricotta
• 3 eggs
• Salt, pepper, extra virgin olive oil
• Sesame seeds
• (Optional: a little grated parmesan)

How to make it

• Set the oven to 180 °C
• Mix bovetemjöl and chickpea flour with salt and bicarbonate of soda.
• Add the rapeseed oil and stir until it resembles a crumbly dough. Then add the water and quickly work together with your hands 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 about 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 parts, in a size that fits your dish. Grease or oil a pie dish and line it with one part of the dough. Prick the base with a fork and fill with the vegetable and ricotta mixture. With a spoon, make room for the eggs and 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.