Name: Piedmontese Easter Pie (Torta Verde)
Yield: Serves 4–6
Cuisine: Italy
Ingredients: 3 tablespoons stale breadcrumbs; 3½ oz (90 g) butter; 3 tablespoons olive oil; 1¾ pints (1 litre) hot chicken or vegetable stock; 2 pinches ground mixed spice; 2 oz (50 g) bacon fat, finely chopped; salt; 1 large leek, finely chopped; 6 tablespoons grated Parmesan cheese; 4 eggs, beaten; 1 large clove garlic, peeled and chopped; 5 oz (150 g) pudding rice; 2¼ lb (1 kg) fresh or frozen spinach, coarsely chopped

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

This delicious savoury pie is served in honour of the Easter festivities in Piedmont, especially on Easter Monday, when all over Italy it is traditional to go on picnics in the countryside. Like most of the savoury pies in this section of the book, it is ideal picnic fare. Serve it warm, in generous slices.