EASTER SPINACH & RICOTTA PIE (TORTA PASQUALINA)

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!

Torta Pasqualina is a delightful savory pie from Ligurian cuisine, traditionally served at Easter. With a flaky double-layered crust and a creamy spinach and ricotta filling, this pie’s most striking feature is the whole eggs nestled in the filling, which set beautifully during baking, creating a stunning presentation when sliced.

Why You’ll Love This Recipe

• Rich Tradition: A dish with centuries-old origins, perfect for celebrating special occasions.
• Choreographic Surprise: Whole baked eggs create an eye-catching effect.
• Nutritious and Flavorful: Packed with spinach, ricotta, and Parmigiano Reggiano.

Cooking Time

• Preparation Time: 40 minutes
• Resting Time (Dough): 30 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 55 minutes
• Servings: 5

Ingredients

For the Dough

• 1 cup (150 g) strong bread flour
• 2/5 cup (100 ml) cold water
• 2 tsp extra virgin olive oil
• 1/2 tsp salt

For the Filling

• 7 oz (200 g) fresh spinach, washed
• 1/2 cup (125 g) strained ricotta cheese
• 1/4 tsp nutmeg
• Salt and black pepper, to taste
• 3 whole eggs
• 1 egg, beaten (for filling)
• 1 tbsp extra virgin olive oil
• 1 cup (100 g) Parmigiano Reggiano cheese, grated

Step-by-Step Method

1. Prepare the Dough

1. In a bowl, combine the flour and salt.
2. Make a well in the center and pour in the water and olive oil.
3. Mix with your hands until the dough comes together.
4. Knead the dough on a floured surface until smooth and elastic.
5. Cover and let rest for 30 minutes.

2. Prepare the Filling

1. Heat 1 tbsp olive oil in a pan. Sauté the spinach until wilted. Season with salt, black pepper, and nutmeg.
2. Let the spinach cool, then chop finely.
3. In a bowl, combine the chopped spinach with ricotta, beaten egg, grated Parmigiano Reggiano, and additional salt and pepper if needed. Mix well.

3. Assemble the Pie

1. Preheat the oven to 350°F (175°C).
2. Divide the dough into two balls, one slightly larger than the other.
3. Roll the larger ball into a circle large enough to fit a 7-inch greased baking pan, with enough to cover the sides.
4. Line the pan with the larger circle, pressing the edges against the sides.
5. Spoon the filling into the crust, spreading evenly.
6. Use the back of a tablespoon to create three small indentations in the filling. Crack one egg into each indentation.
7. Roll out the smaller dough ball into a circle and place it over the filling.
8. Press the edges of the dough together to seal the pie. Trim any excess.

4. Bake the Pie

1. Place the pie in the preheated oven and bake for 40–45 minutes, or until the top is golden brown.
2. Let cool slightly before slicing to reveal the stunning whole eggs inside.

Recipe Notes

• Flour Choice: Use high-protein bread flour for the dough, as it provides the elasticity needed for a thin, sturdy crust.
• Optional Greens: Substitute spinach with chard or kale for a variation.
• Make Ahead: The pie can be assembled ahead of time and baked just before serving.

Nutritional Information (Per Serving)

Buon Appetito!
Enjoy this Torta Pasqualina, a festive and flavorful centerpiece for your Easter table. Celebrate tradition and family with every delicious slice!