Рецепт Torta Pasqualina (Easter Pie from Liguria)

Savory pies and enriched breads figure prominently on the Easter dinner table. We’ve already featured a couple Neapolitan examples on the blog: the casatiello and the incredibly rich torta rustica. Today we head north to Liguria to present another classic savory pie served around Easter time: la torta pasqualina or, “Easter Pie”. Traditionally made from multiple layers of ultrathin dough—legend has it 33, one for each year of Christ’s life, although seven or eight are more usual—these days time-pressed home cooks like myself might opt for phyllo dough or, as presented here, puff The stuffing is made from Swiss chard or spinach or both, over which a slightly tart Ligurian cream cheese called prescinseua, which we have simulated by…