Torta Pasqualina: Traditional Easter Spinach and Ricotta Pie
Torta Pasqualina
A flaky Ligurian Easter pie filled with spinach, ricotta, and whole baked eggs.
Nutrition (per serving)
Torta Pasqualina is a beloved Ligurian Easter classic — thin, almost phyllo-like layers of dough encase a lush filling of sautéed spinach, creamy ricotta, Parmesan and whole eggs baked into the center. It's a showstopper for holiday tables and a comforting, savory pie for spring gatherings. I love how each slice reveals a little golden egg yolk like a festive surprise.
This version balances tradition with practicality: a simple olive-oil dough you roll paper-thin, layered with oil for flakiness, and a well-seasoned spinach-ricotta mixture that holds up to baking. Make it a day ahead to let flavors settle, and don’t be afraid to adapt—chard, swiss chard, or a touch of fresh herbs are all lovely additions.
Ingredients
- All-purpose flour:3 cups
- Salt (for dough):1 tsp
- Extra-virgin olive oil (for dough):1/3 cup
- Warm water:3/4 cup
- Extra-virgin olive oil (for filling & layers):4 tbsp
- Fresh spinach, washed and chopped:1 lb
- Small yellow onion, finely chopped:1 piece
- Ricotta cheese:1 1/2 cups
- Grated Parmesan (Parmigiano-Reggiano):1/2 cup
- Large eggs (for filling mixture):2 pieces
- Whole large eggs (to bake into pie):6 pieces
- Fresh parsley, chopped:2 tbsp
- Ground nutmeg:1/4 tsp
- Salt and freshly ground black pepper:to taste
- Breadcrumbs (optional, to absorb liquid):2 tbsp
Instructions
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Make the dough: in a large bowl whisk flour and 1 tsp salt, stir in 1/3 cup olive oil and warm water until a soft dough forms; knead briefly until smooth, cover and rest 30 minutes.
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While dough rests, sauté onion in 2 tbsp olive oil over medium heat until translucent, add chopped spinach in batches and cook until wilted and most liquid evaporates; drain well in a colander and press out excess moisture.
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In a bowl combine drained spinach, ricotta, 1/2 cup Parmesan, 2 beaten eggs, parsley, nutmeg, breadcrumbs (if using), and salt and pepper to taste; adjust seasoning and set aside.
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Preheat oven to 375°F (190°C). Lightly oil a 9-10 inch springform or pie pan.
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Divide dough into 6 equal pieces. On a lightly floured surface roll each piece into a very thin round (almost translucent). Keep rolled layers covered with a towel to prevent drying.
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Layer the dough in the pan: place the first round and brush lightly with olive oil; repeat, overlapping and brushing each layer until you have used 4 of the rounds to form a bottom and sides, leaving edges extending over the rim.
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Spread the spinach-ricotta filling evenly into the shell. Make six small wells evenly spaced in the filling and crack one whole egg into each well (or fewer if you prefer).
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Cover with the remaining rolled dough rounds, brushing each with oil as you go; fold and crimp the excess dough to seal the edges and brush the top with a little olive oil.
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Use a sharp knife to pierce a couple of vents in the top to allow steam to escape. Sprinkle remaining Parmesan over the top if desired.
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Bake in the preheated oven for 50–60 minutes, until the crust is deeply golden and the filling is set (yolk should still be slightly soft if you like runny centers).
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Cool at least 15 minutes before removing from the pan; serve warm or at room temperature.
Tips & Notes
- If you're short on time, use sheets of store-bought phyllo brushed with olive oil in place of rolling your own dough.
- Make the pie a day ahead — flavors meld and the torta slices more cleanly after resting.
- To prevent watery filling, be sure to squeeze as much liquid as possible from the cooked spinach before mixing with ricotta.
- If you want very runny egg yolks, bake for the shorter end of the range and watch the center closely during the last 10 minutes.
