Go Back
+ servings
torta pasqualina
Print Recipe
5 from 5 vote

BEST Torta Pasqualina (Italian Savory Easter Pie)

Torta Pasqualina is a traditional Italian Easter recipe. This delicious 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.
Prep Time10 minutes
Cook Time39 minutes
Total Time49 minutes
Course: Dinner, Lunch
Cuisine: Italian
Keyword: eggs, vegetarian
Servings: 6
Calories: 654kcal
Author: Lora

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.

Notes

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Nutrition

Serving: 6g | Calories: 654kcal | Carbohydrates: 38g | Protein: 22g | Fat: 46g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 306mg | Sodium: 566mg | Potassium: 582mg | Fiber: 3g | Sugar: 2g | Vitamin A: 6767IU | Vitamin C: 30mg | Calcium: 218mg | Iron: 5mg