Piedmontese Easter Pie

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

Torta Verde

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.

Ingredients

3 tablespoons olive oil
3½ oz (90 g) butter

Europe
Italy
Mediterranean
Pie
Easter

Method

Pre-heat the oven to gas mark 4, 350°F (180°C).

Put the oil and approximately 1½ oz (40 g<