Torta Pasqualina
Torta Pasqualina is a traditional Italian Easter pie layered with tender greens, creamy ricotta, and whole eggs nestled inside flaky pastry. Elegant, hearty, and perfect for spring celebrations.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 pie (serves 6–8)
- Category: Savory Pie
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- Puff Pastry Sheets: 2, thawed if frozen
- Spinach or Swiss Chard: 500g (1 lb), washed and trimmed
- Onion: 1 small, finely chopped
- Olive Oil: 1–2 tablespoons
- Ricotta Cheese: 250g (about 1 cup), drained
- Grated Parmesan or Pecorino: ¼ cup
- Whole Eggs (for filling): 1–2, lightly beaten
- Whole Eggs (to crack into pie): 4–5
- Salt & Pepper: to taste
- Nutmeg: a pinch (optional)
Instructions
- Preheat Oven: Heat to 350°F (180°C) and grease a springform or pie pan.
- Sauté Greens: In olive oil, cook onion until soft. Add greens and wilt. Season and cool, then drain well.
- Mix Filling: In a bowl, combine greens, ricotta, grated cheese, seasoning, nutmeg, and beaten eggs.
- Line Pan: Place one puff pastry sheet in the pan, letting edges hang over.
- Layer Filling: Add half the filling, create wells, and crack in 4–5 eggs. Cover with remaining filling.
- Top & Seal: Cover with second pastry sheet, crimp edges, and brush with olive oil.
- Bake: Bake 40–45 minutes, or until golden and set. Cool at least 20 minutes before slicing.
Notes
- Use firm ricotta to prevent a soggy filling.
- Make ahead and serve at room temperature or gently warmed.
- Try with kale, beet greens, or frozen spinach if fresh isn’t available.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 105mg
Find it online: https://dishmio.com/torta-pasqualina/