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! 😊
Yum! Very nice. Next time I might add some garlic to the filling for extra flavor.
Great idea! Garlic would definitely enhance the flavor. I usually add it too!
Garlic? In Torta Pasqualina? Isn’t that not traditional? Maybe try it but I dunno…
Just a pie? Thought this was gonna be a cake! 😅
So much work for a pie… I think I’ll just buy one next time. 😒
I made this and it was pretty good, but way too salty for my taste. 3 stars.
Spinach?! Nah, that’s not for me. Going to pass this one up. 1 star.
It’s okay if spinach isn’t your thing! You could always swap it for something like mushrooms or even meat if you prefer. Just make it your own!
Tasted amazing! But what’s the deal with the hard-boiled eggs? They were weird in there.
Weird? I dunno, I like the taste but… eggs are supposed to go in pasta. 🤷♂️
I thought the hard-boiled eggs added a nice touch! They’re traditional in this dish.
I didn’t have ricotta so I used cottage cheese instead. Still turned out pretty good! ⭐⭐⭐
Absolutely loved this recipe! The flavors were fantastic and it was a hit with my family.
I’m so glad you enjoyed it! It’s one of those recipes that just tastes like home. Now I’m craving it again!
Not as easy as it seemed! I messed up the pastry—ended up burning it. Maybe I’ll try again but with less pressure.
Don’t worry, it happens to the best of us! Burning pastry is a common mistake. Just take your time next time, and it’ll be fine!
Less pressure? Cooking is supposed to be fun! Just keep practicing, you’ll get it right soon! Maybe lower the oven temp a bit? Just a thought!
My mom used to make this every year. She never added eggs tho. Dunno if that matters?
Looks complicated… but I’ll give it a try. Is it really worth the time or is it just fancy?
I don’t get why you’re putting eggs in the pie? Weird combination.
I used feta instead of ricotta because I had it on hand. Still tasty!
Feta is a great substitute! I love how it adds a tangy flavor. Glad you enjoyed it!
Tastes good but a bit too salty for my taste. Next time less salt!
My grandma used to make this for Easter. Brings back good memories. Thanks for the recipe! 😊
This reminds me of my childhood too! Nothing like grandma’s cooking. Can’t wait to make it for my family. 🥰
Spinach is healthy, right? Probably gonna make this for dinner tonight.
Not a fan of ricotta. Can I use cottage cheese instead? Anyone tried that?
Cottage cheese could work, but it might change the texture. I’ve never tried it tho! 😅
I followed the recipe exactly but my pastry turned out too soggy. Any tips?
This recipe is the absolute best! I’ve made it twice already and it reminds me of my grandma’s cooking.
I used frozen spinach instead of fresh and it turned out great! Just thought I’d share my hack.
Yummy!! Also, pro tip: add some nutmeg for an extra kick! I do it in my family, it’s a game changer!
Nutmeg? Really? I thought that was only for desserts! Not sure if I wanna try that.
So easy! Even my kids loved it! Thanks for sharing!
This isn’t a true Torta Pasqualina. Real ones have more layers and are made with different greens, u kno?
Tried it and it came out burnt. Maybe check your oven temp? I did 180°C but it burned in like 40 mins!
5 stars! My grandma used to make this for Easter. Tastes just like hers! Nostalgia overload.
Simple, easy, and yummy. Will definitely make this again. 5 stars!
I don’t know, seems too complicated for a pie. Can you just use regular cheese?
Looks delicious but ain’t nobody got time to make puff pastry from scratch! Store-bought it is.
This is the best recipe! I can’t believe how tasty it turned out. Will make again for sure!
Yum! Perfect for brunch! I added some garlic to the spinach mix. So flavorful!
Garlic sounds like a great addition! I usually just stick to the recipe though. Gonna try this next time!
Torta what? Never heard of it. Is it Italian? Looks fancy but way too complicated.
It seems a bit complicated for me, honestly. I might just stick with a quiche.
I followed the instructions but mine came out soggy. Maybe too much spinach?
Great recipe but I burnt mine. lol. Pay attention ppl!
Made this for my family’s holiday dinner and it was a hit! Thank you!
Why do you need two raw eggs? Are they just for decoration? 🤔
Delicious! I used feta instead of ricotta and it was still awesome!
Feta is a great choice! I never thought of that. I might try it next time!
The hard boiled eggs in this pie is such an odd combo. Are you sure this is a good idea? Sounds weird.
I get that it sounds strange, but it’s actually an Italian classic! The eggs add a nice flavor and texture. Give it a try!
It looks good, but I’m not sure about the spinach. Can I use kale instead?
Yeah, you can totally use kale instead of spinach! Just make sure to cook it a bit longer. 😄
Kale? That’s weird. Spinach is better for this. Why mess with a classic?
LOVE it! So easy and tasty! Perfect for a family gathering. ⭐⭐⭐⭐⭐
This looks amazing! I’m definitely trying this for Easter. Thank you for sharing.
You’re gonna love it! It’s a family favorite for our Easter gatherings. Enjoy!
Yum! I’ve made something similar before, but with feta cheese, and it turned out great. Gonna try this version now!
This recipe is missing something… like, maybe some herbs? Basil, anyone?
Looks fancy but my puff pastry turned out mushy. What did I do wrong? 😕
Not really feeling the spinach and ricotta thing… I mean, can’t imagine it tastes that good.
This is my grandma’s recipe! So easy and tastes like home! ❤️
This recipe is a scam! It didn’t taste as good as I thought it would. ⚠️
Scam? Nah, I think your taste buds are broken! 😂 I loved this recipe!
I had a different experience! This torta was delicious for me. Maybe you missed a step? 🤔
Too complicated for me! I prefer simpler recipes. Where’s the meat? 😅
5 stars, easy peasy! Followed the steps and it was perfect! 🍴✨
Totally agree! This recipe is a breeze, and it turned out so delicious. I’ll definitely make it again!
I made this for Easter and it was a hit! So creamy and delicious. ⭐⭐⭐⭐⭐
This looks amazing! Can’t wait to try it for Easter! 🐣
This recipe sounds delicious! I might try adding some feta for extra flavor. Happy Easter! 🎉
Looks good but I don’t know about mixing spinach with sweet stuff. Seems weird to me!
I don’t even like spinach but this was surprisingly good! Might make it again. ⭐⭐⭐⭐
🤤 So good!
Right?! It’s like a taste of heaven on a plate! 🥰
This looks amazing! Can’t wait to try it for Easter dinner!
Looks good but can I use frozen spinach instead? I’m not sure about the fresh part.
Is there a way to make this low carb? This pastry is killer. help!
Yum! I love spinach and ricotta. This is gonna be delicious.
Yummy!! I added some garlic and it was bomb! 🔥🔥
Made this last weekend and it was surprisingly good. The hard-boiled eggs in the middle are such a nice touch—looks fancy but isn’t too hard. I did squeeze the spinach really well like the recipe says and that helped a lot. 10/10 would bake again.
5 stars. But I spell it torta pasqualina wrong every time 😅
Not gonna lie, the idea of raw eggs inside sounds sketchy. I’m probably overthinking, but I’d rather use all hard-boiled next time.
Totally get you—raw eggs can sound sketchy. But in this one, the pie bakes for about an hour at 180°C, so the eggs get cooked through. If you’re nervous though, swapping to all hard-boiled is a totally reasonable next-time adjustment—just know the filling might be a bit less “set”/creamy and you may need to bake it until the center feels firm.
I followed the instructions but my pastry got dark way before 1 hour. I’d start checking at 40-45 min if your oven runs hot.
The ingredient amounts look a bit random—500g spinach and 500g ricotta is a lot. My pie was huge and I had extra filling. Tasty, but portion math is off.
I get what you mean about the amounts—500g spinach + 500g ricotta can feel like a lot. I think the drained/squeezed spinach is the key though; it shrinks a ton once you blanch and squeeze. Still, if you used a bigger pie pan, you’ll definitely end up with extra filling.
Mine didn’t slice clean, it kinda crumbled. I think I didn’t cool it long enough—next time I’ll wait more than “slightly”.
This was a disaster! The pastry didn’t cook right, and the filling was too watery. Never again!
Tasted good but I burnt the edges. Oops! Next time I’ll watch it better.
Burnt edges give it character! I always say, a little char adds flavor. Just watch it next time.
Spinach? Ugh, not for me. I switched it with mushrooms and it still turned out good!
I tried this recipe but my pastry didn’t rise like I expected. It was kinda flat. What did I do wrong?
Maybe your oven temperature was off? Sometimes it helps to check with an oven thermometer. Don’t give up, keep trying!
Is this really Italian? I heard Torta Pasqualina has more eggs. Sounds good though, I guess.
Made this for Easter and it came out sooo flaky. The combo of spinach + ricotta is perfect, and the eggs make it feel fancy without too much stress.
Pretty tasty, but my filling was a little wetter than expected even after squeezing the spinach. Next time I’ll probably add more pressing time or drain the ricotta longer. Still delicious though!
This is giving ‘Pasqualina’ but honestly it’s like a spinach quiche with extra drama lol. Still, the egg pockets are adorable.
I dunno… 1 hour at 180°C for a puff pastry top seems long to me. Wouldn’t it get dry? Also “8 pieces eggs” but then 6 hard-boiled and 2 raw… just saying lol.
Yes!! I love that it’s basically Pasqualina vibes—those egg pockets are so cute. I make it for holidays and it always disappears fast. 😄
Absolutely delicious! My family loved it, especially the hidden eggs. Will definitely make again!
I’m not an expert, but the filling mixture felt thick like dough. Still delicious though—almost like savory cheesecake.
I’m not sure this is really torta pasqualina. Like, where’s the dough really? Also 9-inch tin seems small? Mine overflowed a bit (maybe I rolled too thick). Still edible, but yeah…
Totally get you! Traditional torta pasqualina usually has a thinner, layered look to the pastry (often more “crisp layers” than a thick dough). If yours felt like it was mostly filling, it may just be the pastry thickness—also a 9-inch tin can be tight depending on how thick you roll. Maybe try 10–11 inches or roll the dough a touch thinner so it doesn’t overflow.
Mine overflowed too the first time 😅 I think I packed the filling like a lasagna. With the 9-inch tin, you really gotta leave some headspace and not roll too thick. Still tastes like pasqualina to me though—eggs + ricotta + spinach is the main thing!
Super good. My Italian grandma would approve. The Parmesan flavor really comes through, and the crust was legit buttery.
Very good flavor but maybe add more spinach next time. I love that green taste!
I followed it exactly and mine did not get “golden brown” until like 70–75 minutes. Could just be my oven, but word to the wise—watch it!
Not sure about the “6 hard-boiled eggs” part… 6 eggs in one pie feels excessive but I guess that’s the point. Mine was very rich—almost too rich—but still delicious.
Made this for Easter and it was honestly gorgeous—layers, golden top, and the eggs inside are such a fun surprise. I used store-bought pastry and it still came out great. ⭐️
Mmm! Yummy! I added some garlic and it was a hit!
I think spinach is gross, but my kids made me try it. Surprisingly, I liked it! Maybe I’m just a softie for my kids.
Mine looked like it was “baking” for 30 minutes and then suddenly it browned. I think my oven runs hot. Tasty though, but I’d check at 45-50 min next time.
Did you mean 8 boiled eggs? That sounds like WAY too many for me!
180°C for an hour seems long? Mine browned at like 40 minutes, so I tented with foil the rest of the time. Anyone else run hotter ovens?
Yeah 180°C for a full hour is kinda long for me too. I usually check at 35–45 min—if it’s already super golden, I tent with foil and keep going just until the center sets. My oven runs hotter than it says, so I think you’re right.
I do 180°C for the full hour and it comes out perfect every time, no foil needed. But my oven is pretty slow/steady, so maybe that’s the difference. Also make sure the pastry is really sealed or it’ll dry out.
I used frozen spinach because that’s what I had. Squeezing it was key—if you don’t, the whole thing turns watery. After that, it was excellent.
Too complicated! I don’t have time for all this rolling and baking. 😩
Yum! I’m making this for Easter, thanks for the recipe. Can’t wait to impress everyone!
Why does it say 8 eggs but then only 6 go in the top? I used 6 hard-boiled and the 2 raw, so maybe that’s right, just confusing.
You’re right to notice that—it’s confusing wording. The recipe intends **6 hard-boiled eggs placed on top** and **2 raw eggs mixed into the filling** (to help it set). So using 6 hard-boiled + 2 raw is correct.
The instructions are clear, and I liked that you use both raw and hard-boiled eggs. I was nervous about the raw ones setting, but it worked. Would make again.
I tried this and it was… pretty good. My raw eggs didn’t fully set though, I think my oven ran low? Also I used less spinach squeeze (lazy lol) so it felt a bit wet. Still, the flavor was solid.
Yes!! That raw + hard-boiled combo is exactly what makes it work. I was skeptical at first too, but after baking it comes together nicely. Great job explaining the timing.
My grandma makes a better one, sorry. This just doesn’t match up in taste. 😕
this was a lot of work for my sunday lol. but the flavor was actually really good. would recommend if you got patience.
Idk I feel like this is just quiche in pastry clothes. Tasted okay, but I’m not convinced it’s worth the effort. Would rather do spinach + ricotta in a simpler bake.
I’m skeptical about store-bought puff pastry—usually it doesn’t get that “from scratch” flavor. But honestly this browned well and the texture was great. Good win.
This Torta Pasqualina turned out amazing! The flavors were so rich and delicious. My family loved it!
Not sure about 2 raw eggs though—mine set, but I was nervous while baking lol. Also, the pastry got golden before the full hour; I covered it with foil halfway. Still tasted like heaven, just watch the crust.
Not gonna lie, I was skeptical about raw eggs in ricotta… but it set up fine. The crust was flaky and the filling held together.
I’m with you—I was nervous about the raw eggs too. But honestly, once it bakes it turns out like it’s supposed to! Love the flaky crust + those embedded hard-boiled eggs.
I made this for Easter and it came out so pretty—those egg “seeds” are such a nice touch. The spinach/ricotta filling tasted super creamy even after an hour.
Question: why 2 raw eggs? I assumed it’s for binding, but I’m not sure mine cooked through fully. It tasted good, just looked slightly uneven. Any tips?
I tried it and the middle didn’t really set—maybe my ricotta was too wet or I underbaked it. Also I forgot to squeeze spinach as hard as I should have. Flavor was still nice!
I’m not usually a ricotta person but this was surprisingly good. I followed the instructions mostly—used 1 extra egg because my spinach was drier than expected. Still worked!
Huh, ricotta usually tastes kinda bland to me, but your “surprisingly good” has me thinking. Did you drain/squeeze the spinach super dry or just normal? 🤔
That’s awesome—adding an extra egg for drier spinach makes total sense. Glad it set up well!
This recipe is super authentic vibes, reminds me of my Nonna’s table. The Parmesan flavor really comes through.
So comforting! I love when the Parmesan actually shows up and not just “hints” at it 😄. Sounds like a perfect Nonna-style torta.
Made this for Easter and it turned out gorgeous. The puff pastry got so golden and flaky. I did squeeze the spinach really well (important!) and the filling set nicely.
I followed the steps but my filling was a little loose—maybe my ricotta wasn’t drained enough. Still tasted great though, just didn’t slice as clean.
That makes sense—ricotta not drained enough can definitely make it a bit loose. Next time, I’d squeeze it a little longer (even wrap it in paper towel for a few minutes) and make sure the spinach is really dry. Glad it still tasted great though!
I tried this once and my pastry got too dark… I think my oven is crazy. Also I didn’t let it cool and it fell apart, so give it time!
I followed it pretty closely, but mine took closer to 1h15 and the filling was a bit wet. Next time I’ll drain the ricotta more and maybe bake on the lower rack to crisp the bottom. Flavor is still great though.
so easy 😅 i’m not a cook but i did it. it came out salty (maybe too much parmesan). still ate it all lol.
Saltiness happens. Parmesan is already salty, plus you used “to taste” salt too… also 8 eggs but only 6 hard-boiled? I’m confused 😅 but if it’s still good, it’s all good.
Congrats!! 😄 And yeah, Parm can sneak up on you—especially if it’s pretty salty. Next time try a little less Parmesan and taste the mix before baking.
Way too much spinach for my taste. It was good don’t get me wrong, but I think 500g is overkill unless you love it. And 9-inch tin? mine overflowed—maybe my tin smaller? I’m still learning.
Totally get that—500g spinach can feel like a lot if you’re not into the super-green vibe. I’ve cut it to ~350–400g before and it still tasted great. Also yeah, a 9-inch tin can make or break the fit 😅
Hmm maybe your tin was smaller, but honestly I’d just trust the recipe more 😄 If it overflowed, it might’ve been because the spinach wasn’t squeezed dry enough after blanching. Mine always comes out good once I really wring it out.
Pretty good, but 500g spinach is a LOT. I ended up with extra moisture until I squeezed it harder. Next time I’ll wring it like crazy.
Could be better. Spinach tasted a bit bland—maybe I didn’t blanch long enough? Also my top crust cracked… oh well.
The raw eggs scared me a bit. I used two raw eggs exactly like the recipe says and they cooked through, so yay. Still, I think next time I’ll beat the mixture more thoroughly.
That’s awesome! Raw eggs can be intimidating, but if they cooked through like you said, you did it right. Beating/mixing longer definitely helps the filling stay more uniform—next time, you’ll probably get even cleaner slices.
This is a lot of steps for a weeknight. Also, I don’t get why there are 8 eggs if you’re only putting 6 in—what happens to the other two? Maybe I read it wrong. I might try again, but could be skeptical.
The puff pastry worked great, but I wish it had more seasoning. Salt and pepper “to taste” is vague—add more than you think.
This recipe is good, but 500g spinach seems like a lot. I ended up with extra filling and only used 4 egg indents. The crust was the star either way.