Spring, new beginnings, a new pie tin …

torta pasqualina

Here at Helsing’s kitchen we are fans of many things including Italian food, the Guardian cook Rachel Roddy, and pies. So, with imitation being the best form of flattery, we made our version of Rachel’s latest recipe, torta pasqualina. It’s basically a pie filled with spinach and ricotta. Four eggs are broken into hollows in the filling and then bake with the pie. And we got to try out our new pie tin for the first time. Continue reading