TORTA PASQUALINA Italian Easter Spinach & Ricotta Pie

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Torta Pasqualina is a traditional Easter Spinach and Ricotta quiche from Northern Italy. It has creamy ricotta and spinach filling, with hard-boiled eggs inside and a golden puff pastry crust on top. 

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Cook the spinach with garlic and season with salt and pepper. Drain the excess water and let them cool. Add the Ricotta cheese, Parmigiano and egg.

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Preheat the oven and cover the baking pan with parchment paper.  Add the puff pastry and punch holes on the bottom with a fork.

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Add half of the spinach and ricotta filling, then add the hard boiled eggs and cover with the remaining filling. Cover with the remaining puff pastry and seal the edges.

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Brush with a beaten egg then bake for about 30 minutes in the lower rack of the oven.

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Cooking my Dreams

Find the full recipe with ingredients and instructions on below link!

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