That settles it – today I’ll make some spinach calzoni! They freeze well too. I’m taking care of the house of a friend who is spending a long visit in Cuba – nice to be retired, eh? Now that people are allowed to own real estate there, there are several modest flats rented out for a song by Canadian standards. I usually leave a treat for her in the freezer (or fridge if I’m there just before) as she arrives late at night.
Since I live in our old Little Italy (though now Italians live just anywhere, not necessarily here) Palm Sunday features actual palms, and I guess second-best clothes, as Easter is the real fashion parade – men as much as women, and all generations.
One of the nicest Italian Easter treats is the Pasqualina, or Easter pie, a more elaborate member of the quiche family that features seasonal greens, including spinach and several others, and whole eggs set in the greens mixture.
Torta Pasqualina (Easter Pie from Liguria)
If I make my own crust, I use an olive-oil pastry recipe from Deborah Madison (author of Vegetarian cooking for everyone). I can buy ewe’ milk ricotta here, made by Italians or Greeks. I actually prefer the more “pizza” type crust to puff pastry, which I find too rich with the rest of the ingredients.