Torta Pasqualina is a traditional Italian Easter pie that combines layers of flaky pastry with a rich, savory filling. Originating from the Liguria region, this dish has become a beloved symbol of Easter celebrations in Italy, thanks to its vibrant flavors and stunning presentation. With its combination of spinach, ricotta, and eggs, this savory pie is the perfect dish to enjoy with family and friends during the holiday season.
At the heart of Torta Pasqualina is its delicious filling. Fresh spinach is sautéed with onions, garlic, and olive oil until tender, then mixed with creamy ricotta cheese to create a luscious and flavorful base. The addition of Parmesan cheese adds a depth of flavor, while nutmeg and pepper provide subtle warmth to the filling. What truly makes this dish unique, however, is the use of whole eggs, which are carefully cracked into the filling before baking. When the pie is sliced, the perfectly cooked eggs create a beautiful and visually striking effect.
The pastry for Torta Pasqualina is just as important as the filling. The dough is traditionally made with olive oil, which gives it a light, flaky texture. The pie is assembled by layering the dough, first on the bottom of the pan, then adding the spinach and ricotta mixture, followed by more dough on top. The result is a beautifully golden and crisp crust that complements the creamy, savory filling inside.
Torta Pasqualina can be served warm or at room temperature, making it a versatile dish for any Easter meal. It pairs wonderfully with a light green salad, roasted vegetables, or even a glass of crisp white wine. Whether served as a starter or as the main dish, this savory pie is sure to be a hit at your Easter table.
Ingredients
- 500 grams fresh spinach washed and trimmed
- 500 grams ricotta cheese drained
- 8 pieces eggs 6 hard-boiled, 2 raw
- 100 grams Parmesan cheese grated
- 500 grams puff pastry store-bought or homemade
- 1 tablespoon olive oil extra virgin
- to taste salt
- to taste black pepper freshly ground
Instructions
- Preheat the oven to 180°C (350°F).
- Blanch the spinach in boiling water for 2 minutes, then drain and squeeze out excess water. Chop finely.
- In a large bowl, mix the chopped spinach, ricotta, Parmesan, and 2 raw eggs until well combined. Season with salt and pepper.
- Roll out half of the puff pastry and line a greased 9-inch pie tin, ensuring it covers the sides.
- Fill the pastry base with the spinach and ricotta mixture. Make 6 evenly spaced indentations in the filling and place a hard-boiled egg in each.
- Cover the pie with the remaining rolled-out pastry, sealing the edges. Brush with olive oil.
- Bake in the preheated oven for about 1 hour, or until the pastry is golden brown.
- Allow the pie to cool slightly before serving.
Nutrition
Took me 3 hours to make and it burnt. Not worth it. 🙁
Wow, this looks amazing! Can’t wait to try it for Easter brunch.
I’m not sure about the mixture… Spinach and ricotta? Sounds weird to me…
My Grandma used to make this every Easter! Brings back memories, thanks for the recipe!
Eeeek, burnt mine 🙁. Totally my fault though. Will try again!
Can someone explain to me why it needs 2 raw eggs?? Feels weird to me.
Such a fancy dish! I didn’t have hard-boiled eggs, so I skipped them. Still turned out nice!
Great to hear it turned out nice! I think the flavors must be still amazing without the eggs. Maybe I’ll try that too!
It was okay, but I think it needed more seasoning. I used store-bought pastry and it just didn’t taste right.
Great recipe, but why do you need 8 eggs?? Seems like overkill to me.
This looks delicious! Can’t wait to try it! 😍
Thanks! It’s super tasty, you’ll love it! Let me know how it turns out! 😊