"Victor Sack" > wrote in message
.. .
> Julie Bove > wrote:
>
>> I have done numerous searched online and did not turn up much. Most of
>> the
>> Easter pie recipes are for dessert pies. I did find one once and made
>> it.
>> He said it was okay but I know it did not have as many kinds of meats and
>> cheeses and it didn't contain pasta but I did add some.
>>
>> This type of pie is best served cold. It's very dense, very rich and
>> very
>> filling. Anyone? Thanks!
>
> In case you want something half way authentic, look up Torta Pasqualina
> or Torta di Pasquetta -there are some English translations. Traditional
> recipes do not include any kind of pasta, meats or seafood, though there
> are some such modern recipes now.
> The main ingredients are dough (traditionally 33 layers, as in Christ's
> years - this is rare to encounter nowadays), eggs (traditionally 12, for
> the number of apostles), and greens (traditionally chard or beet greens,
> but spinach and artichokes are used often enough now).
>
> Here are a couple of examples from serious sources:
> <http://www.visitgenoa.it/en/torta-pasqualina-easter-tart>
> <http://www.academiabarilla.com/italian-recipes/appetizers-vegetables/easter-cake-torta-pasqualina.aspx>

Thanks! I have seen such. But this isn't so much layered as it is all
mixed together.