Torta Pasqualina, is a traditional savory pie originally from Liguria, a small region in the center of Italy, situated on the western coast.
The original recipe requires the puff pastry to be exactly 33 sheets to represent the years of Christ and the filling should be composed with chard and prescinseua, a very light milk curd.
This savory pie is traditionally prepared for Easter even today, so I made an easier version: it is quite easy to prepare as the filling is similar to the ravioli one, Ricotta cheese and Spinach!
It can be either eaten warm on Easter lunch or even cold at the Easter Monday picnic! (But of course you can make this recipe all year long, not only for Easter. I promise I won’t tell anyone).
Torta Pasqualina, Easter Savory Pie
For a 13 cm (5 inch) pan, 2-3 portions
- 1 roll rectangular Puff Pastry
- 1 2/3 cups Frozen Spinach
- 1/2 cup Ricotta cheese
- 1 large Egg
- 1 tbsp Parmigiano cheese grated
- Black Pepper
- Nutmeg ground
- 1 clove Garlic
For a 24 cm (9 inch) pan, 4-6 portions
- 2 rolls round Puff Pastry
- 3 cups Frozen Spinach
- 1 cup Ricotta cheese
- 4 large Eggs
- 2 tbsp Parmigiano cheese grated
- Black Pepper
- Nutmeg ground
- 2 cloves Garlic
- Take the puff pastry out of the fridge at least 10 minutes in advance so it warms up and you can unroll it easily.
- Pour the frozen spinach in a pot with 1 cm of water, cover and bring to boil.
- When the ice starts to melt, uncover, bring the heat to medium and cook for about 2-3 minutes.
- Add the garlic cloves cut in halves, drizzle with olive oil and season with salt, pepper and ground nutmeg.
- Keep them on medium heat until the water all evaporates (careful not to keep them too much on the fire or they'll stick to the bottom of the pot).
- When they are done, remove the garlic and set them aside in a bowl and let the cool down completely. (about 20 minutes)
- When they are completely cooled, add the ricotta cheese, the grated Parmigiano cheese and if necessary season again with salt, pepper and nutmeg.
- Mix well with a fork until the greens and cheese are completely blended together.
- Cover the baking pan with parchment paper and then cover the bottom with a sheet of puff pastry (if you do the small portions, you should be able to cover the bottom with part of the rectangular sheet and also cut out the lid with the leftover pastry).
- Make several punches on the bottom with the fork, then pour 2/3 of the filling in. Even it out then make holes in the filling to make space for the eggs.
- Put the eggs in a pot with cold water and bring to boil, then boil them for about 3-4 minutes; immediately transfer them into cold water to stop cooking and gently peel them.
- Place them in the pie and cover with the remaining filling to even it up.
- Now cover the pie with the other sheet of puff pastry as a lid. Punch it again with the fork so the steam can come out and brush gently with milk to give it a nice golden crust.
- Bake it in the oven at 190°C (375°F) for 25 minutes (for the 13cm pie) or 45 minutes (for the 24cm pie).
- Serve warm, room temperature, or cold! 🙂
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.