The Torta Pasqualina Pavilion: Layered Spinach and Ricotta Breakfast Bake

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a heavy-duty baking sheet with parchment paper. This establishes the site for our construction.

   2 min

   Tip: Always preheat thoroughly; puff pastry relies on a shock of high heat to achieve maximum elevation.

2. 2

   In a wide skillet over medium heat, melt 1 tbsp unsalted butter. Add the finely diced 1 medium shallot and sauté until translucent. Toss in the 10 oz baby spinach and cook just until wilted.

   5 min

   Tip: Do not overcook the spinach; we just want to collapse its volume to fit into our pastry envelope.

3. 3

   Transfer the wilted spinach to a colander. Using the back of a spoon, press out as much moisture as possible. Excess liquid is the enemy of a crisp foundation. Roughly chop the drained spinach.

   3 min

   Tip: If time allows, let the spinach cool for a minute before squeezing.

4. 4

   Build the mortar. In a mixing bowl, fold together the drained 1.5 cups whole milk ricotta, the freshly grated 1 cup Parmigiano-Reggiano, the chopped spinach, 0.25 tsp nutmeg, 0.5 tsp Kosher salt, and 0.25 tsp black pepper.

   4 min

   Tip: The mixture should be cohesive and dense, able to hold its shape like a good cement.

5. 5

   Lay the first 1 sheet all-butter puff pastry on your prepared baking sheet. Spread the ricotta mortar evenly over the pastry, leaving a strict 1-inch border around the perimeter. Using the back of a spoon, excavate 4 distinct, deep wells evenly spaced in the ricotta.

   3 min

   Tip: The 1-inch border acts as the joint where our foundation will meet the roof.

6. 6

   Install the load-bearing columns by carefully cracking 4 large eggs directly into the 4 excavated wells in the ricotta mortar.

   2 min

   Tip: Keep the yolks intact; they will bake into beautiful, rich centers when sliced.

7. 7

   Whisk the remaining 1 large egg to create a wash. Drape the second 1 sheet all-butter puff pastry over the top. Press the edges together firmly to seal the envelope, then crimp with a fork. Brush the entire surface with the egg wash and score three small diagonal vents in the center of the roof to release steam.

   3 min

   Tip: Scoring is crucial; without ventilation, the structural integrity of the pastry will buckle under the steam.

8. 8

   Bake the torta in the preheated oven until the puff pastry is deeply golden, highly structured, and crisp, and the egg columns are set.

   30 min

   Tip: Check at the 25-minute mark. If the edges are browning too quickly, tent loosely with a piece of foil.

9. 9

   Remove from the oven and allow the torta to rest before slicing. This rest period is essential; it allows the ricotta mortar to stabilize so you get perfectly clean, architectural cross-sections when cutting.

   10 min

   Tip: Serve warm or at room temperature. It is equally brilliant either way.