Torta Pasqualina

It starts with the rustle of pastry as you slice in—the layers cracking gently to reveal a mosaic of greens, creamy cheese, and, if you’re lucky, a golden-yolked egg nestled right in the center. Torta Pasqualina isn’t just a pie—it’s a celebration. A dish born from tradition, wrapped in flaky crust, and steeped in springtime joy.

And now, let’s dive into this beautiful Italian Easter classic together.

The Story Behind Torta Pasqualina

This dish hails from Liguria, a coastal region in northwestern Italy, where Easter is celebrated not just with colorfully dyed eggs, but with this deeply symbolic savory pie. The name itself gives it away—Pasqualina means “of Easter.” Traditionally, this torta was made with 33 thin layers of pastry—one for each year of Christ’s life. While modern kitchens may not go quite that far, the spirit remains the same: honor the season’s first greens, make something meaningful, and gather together around good food.

I first encountered Torta Pasqualina in a tiny seaside café in Genoa. It was served cold, alongside a bright fennel salad and a glass of white wine. I remember thinking: how can something so rustic also feel so elegant?

Why This Pie Belongs in Your Kitchen

Torta Pasqualina is the kind of dish that surprises people—in the best way. Here’s why:

• It’s stunning to serve: Every slice reveals swirls of spinach, pockets of cheese, and those hidden eggs.
• It works hot, cold, or room temperature: A true make-ahead hero.
• It’s perfect for vegetarians, but satisfying for everyone.
• It celebrates spring produce—especially those tender greens.
• It’s a conversation piece. People always ask, “Wait—are those whole eggs inside?”

What You’ll Need

Before we start cooking, let’s get everything in place. For ease and speed, this version uses store-bought puff pastry, but you can absolutely use homemade olive oil dough if you’re feeling traditional.

For the crust:

• Puff pastry (2 sheets, thawed if frozen)
• Olive oil (for brushing)

For the filling:

• Fresh spinach or Swiss chard (about 500g / 1 lb), washed and trimmed
• 1 small onion, finely chopped
• 1–2 tablespoons olive oil
• 250g (about 1 cup) ricotta cheese
• ¼ cup grated Parmesan or Pecorino
• 1–2 whole eggs (to bind the mixture)
• 4–5 whole eggs (to nestle inside the pie)
• Salt and pepper to taste
• A pinch of nutmeg (optional)

Optional Swaps and Add-Ins

This pie is flexible. You can tailor it to what’s in your fridge or what’s growing in your garden:

• No fresh greens? Use thawed frozen spinach—just squeeze it very dry.
• Other greens to try: Kale, beet greens, even wild herbs like nettles or dandelion.
• Want it cheesier? Add feta or mozzarella.
• No puff pastry? Use pie crust or a homemade dough with olive oil and white wine.

Let’s Cook: Step-by-Step

We’re building layers of flavor and texture here—starting with tender greens and ending in golden pastry.

Step 1: Prep the greens

Wilt the spinach or chard by sautéing in olive oil with the chopped onion. Season well. Once softened, let it cool slightly, then press out excess liquid.

Step 2: Make the cheese mixture

In a bowl, mix the cooked greens with ricotta, grated cheese, salt, pepper, and nutmeg. Add one or two beaten eggs to bind it all together.

Step 3: Line the pan

Roll out one sheet of puff pastry and press it into a greased springform or deep pie pan, letting the edges hang over.

Step 4: Add the filling

Spoon in half the green-cheese filling. Use the back of a spoon to create 4–5 little wells. Crack a whole egg into each one.

Step 5: Finish layering

Cover the eggs with the remaining filling, spreading it gently so the yolks don’t break. Top with the second pastry sheet, seal and crimp the edges, and brush with olive oil.

Step 6: Bake

Bake in a preheated oven at 350°F (180°C) for 40–45 minutes, or until puffed and deeply golden.

Step 7: Rest and slice

Let the pie cool for at least 20 minutes before slicing. It’s just as good—maybe better—served at room temperature.

What It Tastes Like

Every bite is a contrast: flaky pastry meets creamy ricotta, the subtle iron tang of greens is brightened by nutmeg and pepper, and then you hit the egg—a surprise center of richness. It’s comfort food, yes, but elegant enough for a special meal.

Tips for Success

• Drain everything well—wet greens will sog the crust.
• Use good ricotta—look for one that’s firm, not watery.
• Eggs should be cracked cold—they settle neatly and hold their shape.
• Let it rest—slicing too soon leads to runny filling.

Make-Ahead and Leftovers

Torta Pasqualina keeps beautifully in the fridge for up to three days. Reheat slices in a low oven, or serve them cold with a crisp salad. It also travels well—perfect for picnics, potlucks, or lunch boxes.

What to Serve With It

Pair this pie with:

• A lemony arugula salad
• Roasted asparagus
• A glass of crisp white wine or sparkling water with lemon
• Fresh fruit or an almond tart for dessert

Final Thoughts

Torta Pasqualina isn’t just food—it’s a celebration of spring, of heritage, of slowing down and savoring. Whether you make it for Easter or a simple Sunday lunch, it brings a sense of occasion to the table. And once you’ve made it once, it’s the kind of recipe that finds its way into your traditions too.

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