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italian easter pie torta pasqualina

Torta Pasqualina (Italian Easter Spinach & Ricotta Pie)

This rustic Ligurian Easter pie has flaky pastry, a rich spinach-ricotta filling, and the classic whole-egg “surprise” inside each slice. It’s hearty, simple to prepare, and even better the next day. A true holiday centerpiece that tastes like home.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 6 people
Course: Brunch, holiday dish, Main Course
Cuisine: Italian (Ligurian)
Calories: 380
Ingredients Method Notes

Ingredients
  

(For one 8–9 inch pie)
Filling
  • 1 lb 450 g fresh spinach or 1 lb frozen spinach (thawed and squeezed dry)
  • 1 ½ cups whole-milk ricotta drained 30–60 minutes
  • ½ cup grated Parmigiano Reggiano or Pecorino Romano
  • 3 –4 whole eggs for the filling wells; raw or soft/hard-boiled
  • 1 beaten egg optional, to mix into ricotta for extra richness
  • 1 pinch nutmeg
  • Salt and black pepper to taste
  • 1 –2 tsp olive oil for sautéing greens
Pastry
  • 1 sheet puff pastry or shortcrust pastry keep cold
  • Olive oil or egg wash for brushing the top
For the pan
  • Olive oil for greasing
  • Small piece of parchment for the base optional

Method
 

Prep the greens
  1. Sauté fresh spinach in a little olive oil until wilted, then let cool.
  2. Squeeze out as much water as possible—spinach should feel almost dry.
  3. If using frozen spinach, thaw fully and squeeze in handfuls until nearly dry.
Drain and season the ricotta
  1. Place ricotta in a sieve or cheesecloth for 30–60 minutes.
  2. Mix ricotta with Parmigiano, nutmeg, salt, and pepper.
  3. Fold in the dry spinach. Taste and adjust seasoning.
  4. Let the mixture cool completely—warm filling makes pastry soggy.
Prepare the pan and pastry
  1. Preheat oven to 375–400°F (190–200°C).
  2. Lightly oil an 8–9 inch springform pan and place parchment on the base.
  3. Cut out a round for the top of the pie first.
  4. Press the remaining pastry into the pan, patching any gaps. Keep pastry cold—chill the pan if dough softens.
Fill and add the eggs
  1. Spoon the spinach-ricotta mixture into the pan and smooth the top.
  2. Use the back of a spoon to create 3–4 deep wells.
  3. Crack a whole raw egg into each well or nestle soft/hard-boiled eggs for neater slices.
Seal and finish
  1. Lay the pastry round on top.
  2. Seal edges gently without stretching the dough.
  3. Cut 2–3 small vents.
  4. Brush lightly with olive oil or an egg wash.
Bake
  1. Place on the lower oven rack.
  2. Bake 30–60 minutes depending on pan depth:
  3. 8-inch springform: ~45–60 minutes
  4. 9–10 inch pan: ~30–45 minutes
  5. Look for a deep golden top, puffed edges, and a center that no longer jiggles.
Rest and slice
  1. Let the pie rest at least 30 minutes before opening the springform.
  2. For the cleanest slices and visible yolks, cool to room temperature or chill and slice the next day.

Notes

  • This pie tastes even better the next day—flavors settle and slices cut beautifully.
  • If your pastry browns too fast, tent the top loosely with foil.
  • To avoid a soggy base, keep greens very dry and let the filling cool before assembling.
  • You can swap Parmigiano for Pecorino if you want a saltier kick.
  • Shortcrust pastry works well if puff pastry isn’t available; just bake a little longer.