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Torta Pasqualina on a plate showing the cross-section

Torta Pasqualina (Italian Easter Pie)

Torta Pasqualina is a classic Ligurian Easter pie filled with well-drained spinach or chard, creamy ricotta, Parmesan, and whole eggs tucked inside the filling. Flaky pastry surrounds the greens and cheese, giving you clean slices and a festive cross-section.
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Prep Time 40 minutes
Cook Time 55 minutes
Total Time 1 hour 35 minutes
Servings: 6 people
Course: brunch dish, Main Dish
Cuisine: Italian (Ligurian)
Calories: 380
Ingredients Method Notes

Ingredients
  

Pastry
  • 2 sheets puff pastry thawed but cold (or homemade layered dough)
Filling
  • 1 lb 450 g whole-milk ricotta, well drained
  • 1 lb 450 g spinach or Swiss chard, cooked and squeezed dry
  • ½ cup grated Parmesan or Pecorino
  • 6 –8 large eggs 3–4 for the filling, 3–4 whole eggs for the wells
  • 1 garlic clove smashed
  • 1 –2 tbsp olive oil
  • Pinch of nutmeg
  • Salt and black pepper
For Assembly
  • Olive oil or egg wash for brushing
  • Flour for the rolling surface

Method
 

Prep the pastry, ricotta, and pan
  1. Thaw puff pastry in the fridge until flexible.
  2. Drain ricotta in a sieve for 30–60 minutes.
  3. Lightly grease an 8–10 inch springform pan with olive oil.
Cook the greens
  1. Cook spinach or chard until just wilted.
  2. Cool slightly, then squeeze out as much water as possible with your hands or a towel.
Make the filling
  1. Chop the squeezed greens.
  2. In a bowl, mix drained ricotta, greens, grated cheese, 2–3 eggs, nutmeg, salt, and pepper.
  3. Stir gently until creamy but not watery.
Line the pan
  1. Place one puff pastry sheet into the springform, letting it come up the sides.
  2. Patch any gaps so the filling won’t leak.
Add filling and whole eggs
  1. Spread half the filling into the pan.
  2. Use the back of a spoon to make 3–4 deep wells.
  3. Crack one egg into each well (or use peeled soft-boiled eggs for firmer yolk rings).
Seal the pie
  1. Spread the rest of the filling around the eggs.
  2. Place the second pastry sheet on top.
  3. Trim, fold, and crimp edges to seal.
  4. Cut 4–6 small vents.
  5. Brush the top lightly with olive oil or egg wash.
Bake
  1. Bake at 375–400°F on the middle or lower rack.
  2. Start checking at 35–40 minutes. Bake until the top is puffed, deep golden, and the center feels set (about 40–55 minutes total).
Cool & serve
  1. Cool at least 30 minutes on a wire rack before slicing.
  2. Use a sharp knife for neat wedges that show the eggs.

Notes

  • Draining the ricotta and squeezing the greens well is the biggest factor in avoiding a soggy crust.
  • If the pastry starts getting too brown, tent the top with foil.
  • This pie tastes even better the next day and slices beautifully when chilled.
  • Reheat slices in a hot oven, not the microwave, so the crust stays crisp.
  • You can swap spinach with chard or add a few well-drained artichoke hearts without changing the bake time.