Torta Pasqualina

Torta Pasqualina

Torta Pasqualina, or Easter Pie, is a well-known Italian Easter tradition. Originally from Liguria, in north-west Italy, it’s now popular all over the peninsula.


 8 servings

  • 1 garlic clove

  • 2 tablespoons unsalted butter

  • 1 lb spinach, cooked and chopped

  • 4 egg

  • 10 oz ricotta cheese

  • ½ cup Parmigiano Reggiano

  • salt and pepper, to taste

  • 2 puff pastry frozen sheets, thawed

  • 1 egg yolk, to brush


  1. Preheat oven at 350 F degrees.

  2. In a large skillet, sauté the garlic clove with butter until golden, then add the spinach and cook for a couple of minutes. Allow to cool.

  3. In a medium bowl, mix together ricotta, Parmigiano Reggiano, the spinach and 1 egg until well blended. Adjust the taste with salt and pepper if necessary.

  4. Line a 9 inch pie pan with parchment paper.

  5. Roll the thawed puff pastry on a slightly floured work surface then move the puff pastry into the pie pan, trim the excess of puff pastry from the edges with a knife, pinch the pastry with a fork.

  6. Spread evenly the filling into the puff pastry.

  7. With the back of a dinner spoon, make 3 marks into the filling then fill the marks with the eggs.

  8. Lay over the other puff pastry sheet, pinch the edges to seal the pie.

  9. Brush the puff pastry with one beaten egg yolk.

  10. Bake for 35 minutes.

  11. Allow to cool a bit in its pan before serving.

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