Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Pesto torta pasqualina

Spanish 25 Mins Prep · 40 Mins Cook

Preheat the oven to 180°C, gas mark 4. Grease a 22cm springform cake tin or pie dish with 1 tablespoon of the olive oil and set aside.
Blanch the spinach in boiling salted water for 2–3 minutes, then drain well and rinse under cold water. Squeeze out the excess water and finely chop. In a large bowl, combine the ricotta, Parmigiano Reggiano, nutmeg, oregano, pesto, 1 egg, salt and pepper. Add the chopped spinach and mix well.
Line the greased tin with two sheets of filo pastry. Spread two-thirds of the filling evenly over the pastry. Using a spoon, create four small wells in the filling. Crack one whole egg into each well, then spread the remaining filling on top. Place the remaining filo pastry sheets on top, tucking in the edges. Brush with the remaining olive oil.
Bake for 30-35 minutes or until the pastry is golden brown and crisp. Remove from the oven and allow the pie to cool for at least 10 minutes before slicing.
Serve warm or at room temperature as a festive Easter centrepiece.