Torta Pasqualina is a traditional Italian Easter recipe. This delicious savory pie features a puff pastry crust and it is stuffed with spinach, ricotta, and eggs. Perfect also for a Sunday brunch or even for dinner.
There is a saying in Italy, “Natale con i tuoi. Pasqua con chi vuoi.” It basically means you spend Christmas with you family and Easter with whomever you’d like! Easter is a more relaxed holiday.
Easter in Italy even goes onto the following Monday: La Pasquetta. Typically Italians go to eat outdoors, by the beach, in the mountains, on picnic. I just spoke with my aunt in Sicily and she told me my cousins went to the farm to eat only grilled meats.
For this Easter, I baked the guti (Italian wreaths with eggs)and braided breads. The kids just love them and argue over who gets which egg. I baked some ricotta crostate and I also made this torta Pasqualina. It is a typical Italian Easter pie that is from the Liguria region. It's a flaky crusted pie that is filled with a wonderful ricotta and spinach filling (or Swiss chard or really whatever seasonal green/spring vegetable you like).
The dough for the crust is quite simple to make (just flour, olive oil and a little salt). I was busy baking crostate and Easter breads so decided to use puff pastry. It resulted in a very flaky crust.
The filling can be Swiss chard or spinach sauteed with onion in olive oil. Fresh marjoram and parsley accent the delicious ricotta. A few eggs are nestled in the filling before the second layer of dough is placed on top.
A quick egg wash gives it a lovely golden color. So easy to bake and a hit any time of year! Torta Pasqualina is wonderful at room temperature and perfect to take on your Pasquetta picnic.
I followed along the recipe I found from the Academia Barilla.
Originally published April 2014 and republished March 2024
Jump To
- Torta Pasqualina- Spinach and Ricotta Pie
- 💖Why you will love this recipe
- 🛒 Torta Pasqualina Ingredients
- Equipment you need to make this recipe
- 🍽️ How to make this Spinach and Ricotta Pie
- 🫙 Leftover and Storing
- 📃Variations and substitutions for Italian Easter Pie
- Here are some expert tips to make the perfect Torta Pasqualina:
- ❓FAQ'S
- Serving Suggestions
- Some other recipes with puff pastry to enjoy:
- 📖 Recipe
- BEST Torta Pasqualina (Italian Savory Easter Pie)
Torta Pasqualina- Spinach and Ricotta Pie
The torta Pasqualina is an Italian spinach and ricotta pie that is served as an antipasto at an Easter table. La torta Pasqualina is the most famous pie from the Liguria area. This delicious torta is also eaten during Easter outside of Liguria. The original version is one of the most ancient Ligurian recipes, where the dough is rolled into 33 separate layers, symbolizing the age of Christ at the time of his death.
Today the torta is made typically with much less layers of dough. I’ve seen recipes for 12-18 layers and I’ve seen recipes with 4 layers of dough. The number of layers has now been reduced to 12-18–less symbolic but more practical. It?s a vegetable tart made with a very simple dough.
The filling is usually made with ricotta cheese and spinach, Swiss chard, or artichokes, but the filling can be changed to highlight whatever green vegetables are in season.
I found this little tidbit from Saveur: Traditionally, torta pasqualina was made with 33 layers of dough—ten on the bottom and 23 on the top—to symbolize the 33 years of Christ’s life.
According to Genoese politician and gastronome Paolo Emilio Taviani, when Nietzsche lived on Genoa’s piazza Portello in the 1880s, he thought it worth devoting an afternoon to learning how to prepare a torta pasqualina from his aged landlady.
💖Why you will love this recipe
- Easy Preparation: With frozen puff pastry as the crust, assembling this Torta Pasqualina is a breeze. Simply thaw the pastry, roll it out on a lightly floured surface, and line your pie pan or springform pan.
- Nutritious Spinach Ricotta Filling: The spinach ricotta filling is not only delicious but also packed with nutrients. Fresh or frozen spinach combined with creamy ricotta cheese creates a flavorful and satisfying filling that's perfect for celebrating Italian Easter.
- Versatile Serving Size: Whether you're serving a small family gathering or a larger celebration, this recipe can easily be adjusted to fit your needs. With its simple ingredient list and customizable serving sizes, it's a versatile option for any occasion.
- Traditional Italian Easter Dish: Torta Pasqualina is a classic Italian Easter pie that embodies the flavors and traditions of Italian cuisine. By preparing and serving this dish, you'll be honoring the rich culinary heritage of Italy and adding a touch of authenticity to your Easter celebration.
- Impressive Presentation: With its flaky puff pastry crust and vibrant green spinach ricotta filling, Torta Pasqualina makes for a stunning presentation on the table. Whether you're hosting a festive brunch or dinner, this dish is sure to impress your guests with its elegant appearance and delicious taste.
🛒 Torta Pasqualina Ingredients
- Butter: Used for sautéing the Swiss chard or spinach, adding flavor and richness to the filling.
- Swiss chard or spinach: Provides the main vegetable component of the filling, adding color, flavor, and nutritional value.
- Eggs: Act as a binding agent for the filling, helping to hold everything together and provide structure.
- Ricotta cheese: Adds creaminess and richness to the filling, contributing to its smooth texture and delicious taste.
- Freshly grated Parmesan cheese: Enhances the flavor of the filling with its nutty and salty notes, while also adding a touch of umami.
- Bread crumbs: Absorb excess moisture in the filling, preventing it from becoming too watery, and also provide some textural contrast.
- Heavy cream: Adds richness and creaminess to the filling, making it more decadent and luxurious.
- Chopped fresh marjoram: Infuses the filling with aromatic flavor, complementing the other ingredients and adding depth to the dish.
- Puff pastry dough: Forms the flaky and buttery crust of the pie, providing a delicious contrast to the creamy filling.
- All-purpose flour for dusting: Prevents the puff pastry dough from sticking to surfaces while rolling it out, ensuring easy handling.
- Olive oil: Used for sautéing the Swiss chard or spinach, adding a hint of Mediterranean flavor and richness.
- Salt and pepper to taste: Season the filling, enhancing its flavor and ensuring a well-balanced taste profile.
Equipment you need to make this recipe
- Large Pie Pan or 10-Inch Springform Pan: This essential piece of bakeware provides the vessel for baking the Torta Pasqualina, ensuring that the pie cooks evenly and maintains its shape. The pan should be generously greased with butter to prevent sticking and to achieve a golden-brown crust on the pie.
- Medium Bowl: Used for mixing the filling ingredients, the medium bowl serves as the central vessel for combining the beaten eggs, strained ricotta cheese, grated Parmesan, bread crumbs, heavy cream, salt, pepper, chopped chard, and marjoram. It's important to thoroughly mix these ingredients to create a creamy and flavorful filling for the pie.
- Rolling Pin and Lightly Floured Surface: These tools are indispensable for rolling out the puff pastry dough into thin, uniform sheets. The rolling pin allows for even pressure to be applied, while the lightly floured surface prevents the dough from sticking and facilitates smooth rolling. Properly rolled puff pastry sheets are essential for achieving the flaky, golden-brown crust that distinguishes Torta Pasqualina.
🍽️ How to make this Spinach and Ricotta Pie
- Preheat oven to 400 degrees F and grease a large pie pan or 10 inch springform pan with the butter.
- Bring a large pot of salted water to a boil. Remove the tough stems from the chard and add to the boiling water. Cook until tender, 3-5 minutes or shorter for spinach. Rinse in cold water, drain, and chop.
- In a medium bowl, beat together 4 of the eggs. Push the ricotta through a strainer into the bowl, being sure to scrap the underside of the strainer for excess ricotta. Mix in the Parmesan, bread crumbs, heavy cream, salt, pepper, chopped chard, and marjoram.
- On a lightly floured surface, cut the puff pastry into 4 equal pieces. Roll one piece until thin and large enough to cover pan with excess hanging over the edges. Brush with olive oil and roll out another piece. Place over first piece at an angle so the overhanging edges are not together. Cover the other two pieces with a damp cloth.
- Pour half of the chard ricotta mixture into the prepared pan over the puff pastry. Use a spoon to make 6 indentations in the chard mixture in a circle. Break an egg into each indentation. Season with salt and pepper and cover with remaining chard ricotta mixture. Use a wet spatula to smooth the top.
- Roll another piece of puff pastry until thin and place over chard mixture. Brush with oil. Roll the remaining piece of puff pastry and place on top. Carefully crimp all of the edges the seal. Prick the surface a few times with a fork.
- Bake in preheated oven for about 40 minutes, until heated through, and top is golden brown. Allow to sit for 10 minutes before slicing and serving. Serve hot or cold.
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
🫙 Leftover and Storing
- Leftover Torta Pasqualina can be stored in the refrigerator for up to 3-4 days.
- Wrap the pie tightly in plastic wrap or aluminum foil to prevent drying out and absorbing odors.
- Reheat individual slices in the microwave or oven until warmed through before serving.
- Alternatively, freeze the Torta Pasqualina by wrapping individual portions tightly in plastic wrap and aluminum foil.
- Place wrapped portions in an airtight container or freezer bag for longer-term storage.
- Frozen Torta Pasqualina can be reheated directly from the freezer in the oven or microwave, but the texture may be slightly compromised compared to fresh.
📃Variations and substitutions for Italian Easter Pie
- Swiss chard or spinach: You can use either of these leafy greens in this recipe, depending on your preference or availability. Alternatively, you can also try using other greens like kale or collard greens.
- Eggs: Eggs are a crucial ingredient in this dish, and it can be difficult to find a suitable substitute. However, you can try using a vegan egg replacer or flaxseed meal mixed with water as an egg substitute.
- Ricotta cheese: If you don't have ricotta cheese, you can substitute it with cottage cheese, cream cheese, or even mashed tofu.
- Freshly grated Parmesan cheese: Parmesan cheese adds a delicious nutty flavor to this dish. If you don't have Parmesan, you can substitute it with pecorino Romano, Asiago, or any other hard, salty cheese.
- Bread crumbs: Bread crumbs help bind the ingredients together and add texture. If you don't have bread crumbs, you can use crushed crackers or even oats.
- Heavy cream: Heavy cream adds richness and creaminess to this dish. If you don't have heavy cream, you can substitute it with half-and-half or milk.
- Chopped fresh marjoram: Marjoram adds a sweet, slightly floral flavor to this dish. If you don't have marjoram, you can substitute it with oregano, thyme, or basil.
- Puff pastry dough: Puff pastry is a flaky, buttery pastry that works well in this recipe. However, if you don't have puff pastry, you can use phyllo dough or pie crust.
- All-purpose flour for dusting: You can use any type of flour for dusting, such as rice flour, cornmeal, or semolina.
- Olive oil: Olive oil adds a fruity, slightly bitter flavor to this dish. If you don't have olive oil, you can use any other cooking oil, such as vegetable oil, canola oil, or coconut oil.
- Salt and pepper to taste: These are essential seasonings that can't be substituted. However, you can try adding other herbs and spices, such as garlic powder, onion powder, or paprika, to enhance the flavor of this dish.
Here are some expert tips to make the perfect Torta Pasqualina:
- Use fresh, high-quality ingredients: The flavor of this dish largely depends on the quality of the ingredients used. Make sure to use fresh, high-quality Swiss chard or spinach, eggs, ricotta cheese, Parmesan cheese, and herbs to get the best results.
- Drain the greens properly: Make sure to drain the greens properly after cooking to remove any excess moisture. Squeeze out as much water as possible to prevent the torta from becoming soggy.
- Use a food processor: Use a food processor to chop the greens and mix the filling. This will ensure that the filling is evenly mixed and has a smooth texture.
- Preheat the oven: Preheat the oven to the correct temperature before baking the torta. This will ensure that the pastry cooks evenly and has a crispy texture.
- Chill the pastry dough: Chill the puff pastry dough in the refrigerator for at least 30 minutes before rolling it out. This will make the dough easier to work with and prevent it from shrinking during baking.
- Use a springform pan: Use a springform pan to make the torta. This will make it easier to remove the torta from the pan and ensure that it retains its shape.
- Let the torta cool before serving: Let the torta cool for at least 15-20 minutes before serving. This will allow the filling to set and make it easier to cut into slices.
- Serve with a side salad: Torta Pasqualina is traditionally served with a side salad of mixed greens, tomatoes, and cucumbers dressed with olive oil and lemon juice. This adds a refreshing contrast to the rich and savory torta.
- Experiment with fillings: While Swiss chard or spinach is the most common filling for Torta Pasqualina, you can also experiment with other fillings like artichokes, mushrooms, or caramelized onions for a delicious twist.
❓FAQ'S
Pascualina is made of a flaky pastry crust filled with a savory mixture typically consisting of spinach or Swiss chard, ricotta cheese, eggs, Parmesan cheese, and seasonings.
Torta, in Italian, means "cake" or "pie."
Yes, frozen spinach can be used as a substitute for fresh spinach in recipes like Torta Pasqualina. When using frozen spinach, it's essential to thaw it completely and squeeze out any excess moisture before incorporating it into the recipe.
Yes, Torta Pasqualina can be made ahead of time. It can be assembled and refrigerated, covered, for several hours or overnight before baking. Leftover slices can also be stored for a few days in the refrigerator or frozen for longer-term storage.
Yes, Torta Pasqualina can be vegetarian. The traditional recipe does not include any meat, making it suitable for vegetarians. However, it's always essential to double-check ingredients and adjust the recipe to fit specific dietary preferences or restrictions.
Serving Suggestions
For a well-rounded meal featuring Torta Pasqualina, consider pairing it with lighter sides to balance its richness. Options include a vibrant spring salad, marinated artichokes, or a citrusy fennel salad.
These choices introduce a refreshing crispness and a tangy contrast, enhancing the meal's overall palate. For a more substantial side, roasted seasonal vegetables or a simple pasta dressed with olive oil and herbs could complement the Torta Pasqualina's savory flavors, creating a harmonious blend of tastes and textures suitable for any festive or family gathering.
Some other recipes with puff pastry to enjoy:
- Baked Brie in Puff Pastry
- Pastelitos de Guayaba
- Easy Mini Plum Brie Tarts
- Casatiello
- Tuna and Spinach Tart | A Delicious Savory Tart
- Easy Puff Pastry Apple Tart
- Crescia al Formaggio-Italian Easter Cheese Bread
- Israeli Couscous Salad with Butternut Squash
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📖 Recipe
BEST Torta Pasqualina (Italian Savory Easter Pie)
Equipment
Ingredients
- 1 tablespoon butter
- 21 ounces Swiss chard or spinach
- 10 eggs divided
- 1 ⅓ cups ricotta cheese
- 2 tablespoons freshly grated Parmesan cheese
- 2 tablespoons bread crumbs
- scant 1 cup heavy cream
- 1 tablespoon chopped fresh marjoram
- 14 ounces puff pastry dough
- all purpose flour for dusting
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F and grease a large pie pan or 10 inch springform pan with the butter.
- Bring a large pot of salted water to a boil. Remove the tough stems from the chard and add to the boiling water. Cook until tender, 3-5 minutes or shorter for spinach. Rinse in cold water, drain, and chop.
- In a medium bowl, beat together 4 of the eggs. Push the ricotta through a strainer into the bowl, being sure to scrap the underside of the strainer for excess ricotta. Mix in the Parmesan, bread crumbs, heavy cream, salt, pepper, chopped chard, and marjoram.
- On a lightly floured surface, cut the puff pastry into 4 equal pieces. Roll one piece until thin and large enough to cover pan with excess hanging over the edges. Brush with olive oil and roll out another piece. Place over first piece at an angle so the overhanging edges are not together. Cover the other two pieces with a damp cloth.
- Pour half of the chard ricotta mixture into the prepared pan over the puff pastry. Use a spoon to make 6 indentations in the chard mixture in a circle. Break an egg into each indentation. Season with salt and pepper and cover with remaining chard ricotta mixture. Use a wet spatula to smooth the top.
- Roll another piece of puff pastry until thin and place over chard mixture. Brush with oil. Roll the remaining piece of puff pastry and place on top. Carefully crimp all of the edges the seal. Prick the surface a few times with a fork.
- Bake in preheated oven for about 40 minutes, until heated through, and top is golden brown. Allow to sit for 10 minutes before slicing and serving. Serve hot or cold.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Use fresh, high-quality ingredients: The flavor of this dish largely depends on the quality of the ingredients used. Make sure to use fresh, high-quality Swiss chard or spinach, eggs, ricotta cheese, Parmesan cheese, and herbs to get the best results.
- Drain the greens properly: Make sure to drain the greens properly after cooking to remove any excess moisture. Squeeze out as much water as possible to prevent the torta from becoming soggy.
- Use a food processor: Use a food processor to chop the greens and mix the filling. This will ensure that the filling is evenly mixed and has a smooth texture.
- Preheat the oven: Preheat the oven to the correct temperature before baking the torta. This will ensure that the pastry cooks evenly and has a crispy texture.
- Chill the pastry dough: Chill the puff pastry dough in the refrigerator for at least 30 minutes before rolling it out. This will make the dough easier to work with and prevent it from shrinking during baking.
- Use a springform pan: Use a springform pan to make the torta. This will make it easier to remove the torta from the pan and ensure that it retains its shape.
- Let the torta cool before serving: Let the torta cool for at least 15-20 minutes before serving. This will allow the filling to set and make it easier to cut into slices.
- Serve with a side salad: Torta Pasqualina is traditionally served with a side salad of mixed greens, tomatoes, and cucumbers dressed with olive oil and lemon juice. This adds a refreshing contrast to the rich and savory torta.
- Experiment with fillings: While Swiss chard or spinach is the most common filling for Torta Pasqualina, you can also experiment with other fillings like artichokes, mushrooms, or caramelized onions for a delicious twist.
Brenda@SugarFreeMom says
Oh my goodness that looks exactly as my nonna would make it!!
Ginny McMeans says
What a beautiful torte!!! Great job!
Samantha says
I've never seen this before! It looks so good!
Nancy @ gottagetbaked says
Lora, happy Easter to you and your family! This torts is absolutely beautiful! I'm in awe over that perfectly cooked egg in there.
Angie | Big Bear's Wife says
Going to get the recipe now! that just looks amazing and I would have loved to have had this for Easter! yum!
Debi@ The Spring Mount 6 Pack says
Hum. That seems interesting. I wonder if my family would eat it.
Nutmeg Nanny says
This looks delicious! I wish something this fancy would show up at my Easter feast!
Angela {Mind Over Batter} says
I think I could this whole thing BY MYSELF!
Liz says
I finally clicked over to your Savoring Italy tab...and here I find this amazing Easter bread! Just stunning, Lora! I don't think I can wait till Easter to try this 🙂
Pane di Pasqua-Italian Easter Bread- #TwelveLoaves - Cake Duchess — Cake Duchess says
[…] bake a dozen loaves with her eyes closed! You can find some better photos and recipes part 2, part 3 and now this is part 4! The recipe was tweaked a little bit. I melted the butter and cooled it […]
Sunny says
No coialpmnts on this end, simply a good piece.