by Lea Hogg
‘After the fast comes the feast and this Ligurian pie busts with eggs, hard cooked and also as a binder for the filling and I use a mix of kale, fresh herbs and spinach. The pie is baked in a angel cake tin using filo pastry and I sprinkle it with sesame seeds to finish off.
I love Easter, as just like Spring, it is all about new beginnings and looking forward’
Risen Christ Easter Sunday in Bormla
Easter Sunday procession Bormla
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Filippo Olive oil is available at Rimus Group
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uhhh, looks good. vw
ah, it is, happy holiday 🙂
I love the torta, the filling sounds so good. And lovely to see the shots of the procession 🙂 I hope you are having a lovely Easter xx
thank you Elaine 🙂
Wow beautiful
thank you 🙂