Torta Pasqualina Recipe (Savory Italian Easter Pie Recipe)
Mar 11, 2024, Updated Mar 12, 2025
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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.
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.
Table of Contents
Simple Ingredients
- 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.
Preheat your oven to 350°F.
Blanch spinach. Transfer to a cutting board and chop; set aside.
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.
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.
Grease an 8-inch springform pan with olive oil or cooking spray. Make sure to coat the sides well.
Roll out one sheet of puff pastry and line the bottom and sides of the pan, making sure to leave some over the edges.
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.
Carefully crack one raw egg into each hole, careful not to break the yolk. Add a pinch of salt to each egg.
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.
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!
Enjoy your double-crusted stunner of a savory tart! It is truly a yummy vegetable pie for any special occasion.
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 an all-butter pie crust.
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.
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.
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
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.
More Italian Recipes
Looking for other Italian recipes? Try these:
Serving Suggestions
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Torta Pasqualina Savory Italian Easter Pie Recipe
Ingredients
For the filling:
- 1 pound baby spinach leaves, 450 grams
- 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
- ¼ teaspoon ground nutmeg
- Fresh black pepper, to taste
For Assembly:
- 2 sheets puff pastry, thawed according to package instructions
- egg wash, 1 beaten egg
Instructions
- Preheat your oven to 350°F.
- 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.
- 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.
- 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.
- Grease an 8-inch springform pan with olive oil or cooking spray. Make sure to coat the sides well.
- Roll out one sheet of puff pastry and line the bottom and sides of the pan, making sure to leave some over the edges.
- 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. Carefully crack one raw egg into each hole, careful not to break the yolk. Add a pinch of salt to each egg.
- 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 (you may have some leftovers). With a sharp knife- create small vents on the top of the pastry.
- 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.
- Slice and serve warm. Buon appetito!
Notes
-
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so delicious! The spinach filling is crazy good, I love the touch of nutmeg and warmth it brings!
Yes, the nutmeg is a hidden secret to many Italian recipes!
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
You are so nice! Have a wonderful day!