Torta Pascualina is a traditional Easter dish of Ligurian origin, in northern Italy. It is a savory tart filled with spinach, ricotta and whole boiled eggs. It is perfect for a brunch and can be served hot or at room temperature. The original recipe was made with thirty-three sheets of very thin pastry dough stacked … Continue reading Torta Pasqualina (Ligurian Easter Tart)
Maria Teresa's Kitchen 
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