Sunday, May 19 2024

Torta Pasqualina is a savory pie, typical of Ligurian cuisine that is prepared at Easter time !

It is a rich and flavorful rustic pie, made with a double layer of thin pastry similar to a brisé made of flour, water and oil; enclosing a filling of creamy chard or spinach, ricotta, cheese and whole eggs added directly into the creamy filling that, once baked in the oven, become firm and perfectly visible when cut when slicing pie!

Creating a real surprise effect!

A unique, choreographic delicacy that has ancient origins!

Torta Pasqualina seems to date back to the 1400s, where in Genoa, according to tradition, women pulled as many as 33 sheets of dough!

A number equal to the years of Christ; which they would assemble one on top of the other expertly before adding the filling!









YIELD: Serves 5


  • 1 cup (150 grams) strong bread flour
  • 2/5 cup of cold water
  • 2 tsp of extra virgin olive oil
  • 1/2 tsp salt
For The Filling:
  • 7 oz  (200 grams) washed spinach
  • 1/2 cup of strained ricotta
  • 1/4 tsp nutmeg
  • salt and black pepper to taste
  • 3 eggs
  • 1 egg beaten
  • 1 tbsp olive oil
  • 1 cup of parmigiano reggiano cheese
1. Place the flour with the salt in a bowl, make a well in the center of the flour. Add the water and the olive oil.
2. Bring the mixture together with your hands and then knead to form an elastic dough. Leave to rest for 30 minutes.
3. Prepare the filling: Saute  the spinach in 1 tbsp oil. Season with salt, black pepper and nutmeg. Let cool for a while.
4. Chop the spinach once cooled. Mix in the ricotta.
5. Add the beaten egg, season with the salt, pepper and nutmeg.
6. Finally add in the grated cheese. Mix well
7. Divide the dough into two balls, one slightly larger than the other.
8. Roll each ball into a circle, one of the circles will be slightly larger.
9. Place the larger circle in a greased baking pan measuring 7 inches in diameter. Make sure to press the edges of the circle against the sides of the pan.
10. Spoon the filling over the larger circle. Make 3 small rounds into the filling using the back of a tablespoon. Break an egg into each round.
11. Cover with the smaller circle, firmly press down the edges to seal the pie.
12. Bake in a preheated oven at 350 F for 40 to 45 minutes or until the top of the pie attains a  light golden brown colour.
Recipe Notes: You can use wheat flour for dusting but for the pie dough, choose a flour that has a high protein content.
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