Torta Pasqualina

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 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.

Torta Pasqualina

3.54 from 50 votes

Torta Pasqualina is a traditional Italian pie from Liguria, typically made during the Easter holiday. It features layers of delicate pastry filled with ricotta, spinach, and is remarkable for its signature addition of whole eggs baked into the filling.

Servings 8 people

Prep Time 30 minutes mins

Cook Time 1 minute min

Total Time 1 minute min

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Ingredients

  

1x2x3x

• 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

Serving: 1gCalories: 350kcalCarbohydrates: 28gProtein: 14gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 110mgSodium: 400mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 1500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Calories: 350kcal

Meal Type: Snacks & Appetizers

Cuisine: Italian

Keyword: Easter recipes, italian cuisine, pastry

Cooking Method: Baked

Time: <30 Min

Level: Easy

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