Steam Combi Recipe: Torta Pasqualina - Italian Easter Spinach Cheese and Egg Pie

This recipe is a simplification of a savoury pie from the Liguria area of Italy. It is also known as an Italian Easter Pie.
We have chosen to make it with Filo pastry but you can use puff pastry as well if you want a firmer case for your pie.
Additionally we make this in a loaf tin, but you could just as easily make it in a cake tin or pie dish but you will need more boiled eggs on the top
For a deeper pie you can double the filling ingredients .
It makes a great lunch or picnic dish and can be eaten warm or cold.
If you don’t have a steam oven, you can still make this – you will need to wilt the spinach in a pan with a small amount of water, pan fry the onion until soft and boil the eggs in a saucepan.

METHOD

1. Place spinach in large perforated tray, onion , and 3 eggs in small non perforated tray.
2. Steam Eggs and Onion for 8 minutes at 100C (after oven has come to temperature)
3. Remove spinach after 5 minutes.
4. Peel eggs and reserve.
5. Squeeze excess moisture from spinach and chop. Cool slightly
6. In a bowl mix ricotta, 1 egg 2 T flour salt and pepper and parmesan.
7. Add spinach and onion and mix.
8. Grease a small loaf pan and line with a layer of filo, allowing the pastry to extend beyond the outside of the tin, brush with butter or spray with oil and rotate, placing another sheet of filo on top allowing pastry to extend outside the other side of the tin, rotate again and repeat with remaining pastry layers so the entire tin is lined with pastry and it extends out all sides.
9. Place 2 slices of prosciutto on the pastry and top with half the ricotta and spinach mixture.
10. Top that with 2 more slices of prosciutto and then add the rest of the ricotta mixture.
11. Make 3 indentations across the top of the  the ricotta mixture and place in the boiled eggs in those indentations.
12. Top with the final 2 layers of prosciutto.
13. Then pull the filo pastry across the top of the tart, encasing the fillings completely.
14. Preheat Oven, Bake (Top and Bottom Heat) function 190C with steam. (medium humidity)
15. Place tin in oven and bake tart for 30 minutes or until firm and golden brown.
16. Allow tart to cool for 10 minutes before turning out and slicing.