Torta Pasqualina Recipe (Savory Italian Easter Pie Recipe)

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Torta Pasqualina Recipe is a traditional Italian Easter savory pie featuring spinach, creamy ricotta, and egg filling baked in a golden puff pastry shell. This is a well-loved traditional Italian recipe!

You will also love Sweet Italian Easter Rice Pie, Ricotta Pie, and Italian Easter Bread.

torta pasqualina savory Italian Easter one slice on a plate with a fork. The cooke egg is visible and the spinach filling surrounds it.
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Why You’ll Love This Recipe

The combination of delicious spinach, creamy ricotta cheese, and savory Parmigiano creates a flavorful and satisfying filling. The addition of nutmeg adds a subtle warmth to the dish. Using store-bought puff pastry makes this recipe convenient and time-saving.

Whether you’re hosting a brunch, dinner party, or special occasion meal, this torta pasqualina recipe is a crowd-pleaser. The flaky pastry and rich, flavorful filling make it a dish that guests will remember. It’s a traditional Italian Easter dish that makes a beautiful Easter Sunday centerpiece at any table.

torta pasqualina savory Italian Easter pie taken out of the baking pan and on a white plate.

Simple Ingredients

ingredient photo for the recipe.
  • Baby spinach leaves
  • Fresh creamy ricotta cheese
  • Onion
  • Garlic
  • Grated Parmigiano or Pecorino Romano
  • Eggs
  • Salt
  • Ground nutmeg
  • Fresh black pepper
  • Ready-made frozen puff pastry sheets
  • Olive oil

See the recipe card for quantities.

How to Make Torta Pasqualina

Follow these easy step-by-step photo instructions. The printable recipe card is at the bottom of the post.

How to make torta pasqualina recipe step-by-step instructions: chop the spinach.

 Preheat your oven to 350°F.
Blanch spinach. Transfer to a cutting board and chop; set aside. 

How to make torta pasqualina recipe step-by-step instructions: fry the onions.

In a large pan over medium heat, saute the onion in olive oil for 5-6 minutes, stirring occasionally. Add the garlic and cook until fragrant- 2 minutes.

How to make torta pasqualina recipe step-by-step instructions: mix the filling ingredients in a bowl.

In a large mixing bowl, combine the chopped spinach, cooked onions and garlic, fresh ricotta, grated Parmigiano, 2 eggs, salt, ground nutmeg, and fresh black pepper.

How to make torta pasqualina recipe step-by-step instructions: filling mixed in a bowl.

Mix well until combined.
Grease an 8-inch springform pan with olive oil or cooking spray. Make sure to coat the sides well. 

How to make torta pasqualina recipe step-by-step instructions: puff pastry in the spring form pan.

Roll out one sheet of puff pastry and line the bottom and sides of the pan, making sure to leave some over the edges.

How to make torta pasqualina recipe step-by-step instructions: adding filling to the springform pan lined with the puff pastry.

Fill the pastry-lined pan with the ricotta and spinach mixture, and even out the surface.

Make five deep holes in the filling using the back of a spoon.

How to make torta pasqualina recipe step-by-step instructions: add the raw eggs in the wells made in the spinach filling.

Carefully crack one raw egg into each hole, careful not to break the yolk. Add a pinch of salt to each egg. 

How to make torta pasqualina recipe step-by-step instructions: brushing with egg wash.

Roll out the second sheet of puff pastry on a lightly floured surface into a 9-inch circle. Place the puff pastry over the spinach pie and pinch the edges of the puff pastry together to crimp and seal the pie.
Brush the egg wash on the pie.

How to make torta pasqualina recipe step-by-step instructions: final pie with egg wash ready to bake.

Bake for 55-60 minutes; until the top is golden brown and puffed. Let it cool for at least 30 minutes before removing it from the springform pan. Transfer to a serving platter or large cake plate for a festive effect. 
Slice and serve warm. Buon appetito! 

How to make torta pasqualina recipe step-by-step instructions: baked pie out of the oven on the spring form pan.

Enjoy your double-crusted stunner of a savory tart! It is truly a yummy vegetable pie for any special occasion.

torta pasqualina savory Italian Easter pie taken out of the baking pan and on a white plate. Slices taken out so you can see the interior with the cooked egg in the middle.

Substitutions

  • Spinach:
    • Substitute spinach with other leafy greens like kale, Swiss chard, or a mix of greens for a different flavor and texture. Find the best greens you can find and use those.
  • Parmesan Cheese:
    • Swap Parmesan with Pecorino Romano or Asiago for a slightly different flavor profile.
  • Puff Pastry:
    • If you don’t have ready-made puff pastry or prefer a different crust, you can use homemade pie crust.
torta pasqualina savory Italian Easter one slice on a plate with a fork. The cooke egg is visible and the spinach filling surrounds it.

Variations

There are several variations you can explore to add your own twist to this traditional Italian dish. Here are some ideas:

  • Cheese Variations:
    • Experiment with different cheeses in the filling. Try adding shredded mozzarella, fontina, or goat cheese for unique flavors.
  • Herb Infusions:
    • Enhance the filling with fresh herbs like basil, thyme, or dill. Herbs can bring additional depth and freshness to the dish.
  • Caramelized Onions:
    • Sauté thinly sliced onions until caramelized and mix them into the spinach and ricotta filling. This adds a sweet and savory dimension to the pie.
torta pasqualina savory Italian Easter one slice on a plate with a fork. The cooke egg is visible and the spinach filling surrounds it.

Equipment

How to Store and Reheat

Storage: Allow the Torta Pasqualina to cool to room temperature.
If it’s in a springform pan, remove it and transfer it to an airtight container or cover it tightly with plastic wrap.
Refrigerate the pie for up to 2-3 days.

Reheating: Preheat your oven to around 350°F (175°C). For a slice: Place individual slices on a baking sheet and reheat in the oven for about 10-15 minutes or until heated through. For the whole pie: If reheating, you can place it in the oven for about 20-30 minutes or until warmed. To preserve the crispness of the puff pastry, you can cover the edges with foil during reheating to prevent excessive browning.

Microwave (for individual slices): While the oven method is preferred for maintaining the puff pastry’s texture, you can also use a microwave for a quicker option. Heat individual slices on a microwave-safe plate for about 1-2 minutes, checking and adjusting as needed.

torta pasqualina savory Italian Easter one slice on a plate with a fork. The cooke egg is visible and the spinach filling surrounds it.

Top tips

  • Quality Ingredients: Use fresh, high-quality ingredients, especially spinach, eggs, puff pastry, and ricotta. Fresh and flavorful ingredients contribute significantly to the overall taste of the dish.
  • Properly Drain Spinach: Ensure you thoroughly drain the cooked spinach to remove excess moisture. This helps prevent a soggy filling and maintains the pastry’s crispiness.
  • Season Well: Season the spinach and ricotta mixture well. Taste and adjust the salt, pepper, and nutmeg to your liking. Well-seasoned fillings enhance the overall flavor of the pie.
  • Puff Pastry Handling: Handle store-bought puff pastry gently to preserve its flakiness. Follow package instructions for thawing, and avoid overworking the dough.
  • Egg Wells: Create wells in the filling for the eggs. This helps the eggs cook evenly and gives the pie a pretty presentation.

FAQs

What is torta pasqualina?

Torta Pasqualina is a traditional Italian Easter pie featuring layers of ricotta, spinach filling, and hard-boiled eggs enclosed in puff pastry.
An Italian dish with origins in the Liguria region. It is particularly associated with Genoa and is traditionally prepared during Easter. The word “Pasqualina” is derived from “Pasqua,” the Italian word for Easter. This savory pie has a long history and is often linked to the celebration of Easter in Italian culinary traditions.

Looking for other Italian recipes? Try these:

Serving Suggestions

Make sure to leave a ⭐️star rating on the recipe card and comment below if you make the recipe. I love to connect with you through my recipes.

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cover photo.

Torta Pasqualina Savory Italian Easter Pie Recipe

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5 from 1 review

Torta Pasqualina Recipe is a traditional Italian Easter savory pie featuring spinach, creamy ricotta, and egg filling baked in a golden puff pastry shell. This is a well-loved and traditional Italian recipe!

  • Total Time: 1 hour 20 minutes
  • Yield: 5 servings 1x

Ingredients

Units Scale

For the filling: 

  • 1 pound (450 grams) baby spinach leaves
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 15 ounces fresh ricotta cheese, drained liquid removed
  • 1 cup Parmigiano cheese, grated (you can also use Pecorino Romano cheese)
  • 7 eggs, room temperature
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • Fresh black pepper, to taste

For Assembly:

  • 2 sheets of puff pastry, thawed according to package instructions
  • Egg wash (1 beaten egg)

Instructions

  1.  Preheat your oven to 350°F.
  2. Fill a large pot with water and boil over high heat. Once boiling, add spinach into the water and let cook for 2 minutes until wilted. Transfer greens into a colander and rinse under cold water. Using paper towels, squeeze spinach to remove excess water. Transfer spinach to a cutting board and chop; set aside. 
  3. In a large pan over medium heat, saute the onion in olive oil for 5-6 minutes, stirring occasionally. Add the garlic and cook until fragrant- 2 minutes. Turn off the heat and let cool. 
  4. In a large mixing bowl, combine the chopped spinach, cooked onions and garlic, fresh ricotta, grated Parmigiano, 2 eggs, salt, ground nutmeg, and fresh black pepper. Mix well until combined.
  5. Grease an 8-inch springform pan with olive oil or cooking spray. Make sure to coat the sides well. 
  6. Roll out one sheet of puff pastry and line the bottom and sides of the pan, making sure to leave some over the edges.
  7. Fill the pastry-lined pan with the ricotta and spinach mixture, and even out the surface.
  8. Make five deep holes in the filling using the back of a spoon. Carefully crack one raw egg into each hole, careful not to break the yolk. Add a pinch of salt to each egg. 
  9. Roll out the second sheet of puff pastry on a lightly floured surface into a 9-inch circle. Place the puff pastry over the spinach pie and pinch the edges of the puff pastry together to crimp and seal the pie.
  10. Brush the egg wash on the pie (you may have some leftovers). With a sharp knife- create small vents on the top of the pastry. 
  11. Bake for 55-60 minutes; the top is golden brown and puffed. Let it cool for at least 30 minutes before removing it from the springform pan. Transfer to a serving platter or large cake plate for a festive effect. 
  12. Slice and serve warm. Buon appetito! 

Notes

Top Tips 

    • Quality Ingredients: Use fresh, high-quality ingredients, especially spinach, eggs, puff pastry, and ricotta. Fresh and flavorful ingredients contribute significantly to the overall taste of the dish.

    • Properly Drain Spinach: Ensure you thoroughly drain the cooked spinach to remove excess moisture. This helps prevent a soggy filling and maintains the pastry’s crispiness.

    • Season Well: Season the spinach and ricotta mixture well. Taste and adjust the salt, pepper, and nutmeg to your liking. Well-seasoned fillings enhance the overall flavor of the pie.

    • Puff Pastry Handling: Handle store-bought puff pastry gently to preserve its flakiness. Follow package instructions for thawing, and avoid overworking the dough for a flaky crust. 

    • Egg Wells: Create wells, or large holes, in the spinach filling for the eggs. This helps the eggs cook evenly and gives the pie a pretty presentation.

  • Author: Elena
  • Prep Time: 20 min
  • Cook Time: 60 min
  • Category: Savory
  • Method: Italian
  • Cuisine: Italian

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About Elena

My dream is to share delicious wholesome recipes that you will share around the table with all your loved ones. The memories surrounded by food are the heart and soul of CucinaByElena.

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3 Comments

  1. This was so delicious! The spinach filling is crazy good, I love the touch of nutmeg and warmth it brings!






  2. Cant wait to make this soon for me i never had torta pasqualina before perfect for my after office meals love your recipes as always brightens up my day everyday after work