Torta Pasqualina

5 from 2 votes

Torta pasqualina is a traditional Italian Easter pie featuring a spinach, ricotta, and egg filling baked in a golden puff pastry shell. This is a well-loved traditional Italian recipe that takes just 20 minutes of prep. You might want to make this for every Easter dinner!

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: Italian

Keyword: Italian Easter pie, torta pasqualina

Servings: servings

Author: Elena Davis

Equipment

8-inch springform pan

Ingredients

For the Filling

1 pound 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 (or Pecorino Romano)
7 eggs at room temperature
1 teaspoon salt
¼ teaspoon ground nutmeg
freshly ground black pepper to taste

For Assembly

2 sheets puff pastry thawed according to package instructions
1 egg beaten

US Customary - Metric

Instructions

Make the Filling

Preheat the 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.

Assemble the Torta Pasqualina

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 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!

Notes

Use quality ingredients. Fresh spinach, ricotta, eggs, and puff pastry make all the difference.
Drain spinach well. Excess moisture can lead to a soggy filling.
Season generously. Taste and adjust salt, pepper, and nutmeg for a flavorful filling.
Handle puff pastry gently. Don’t overwork it; follow thawing instructions for best results.
Want to double the recipe? Either bake it in 2 separate round pans or bake it in one 9x13-inch pan.

Nutrition