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Torta Pasqualina

Torta Pasqualina

Torta Pasqualina is a quick and easy savory Italian pie from Liguria, featuring a flaky pastry crust filled with a delicious blend of spinach or Swiss chard, ricotta, Parmesan, eggs, and subtle seasonings. This versatile dish captures traditional flavors in under an hour, perfect for brunch, lunch, or a light dinner, and customizable to suit various dietary needs.

  • Total Time: 55 minutes
  • Yield: 6-8 servings

Ingredients

Pastry

  • Phyllo dough or puff pastry (store-bought, enough to line and cover your pie dish)

Filling

  • Fresh spinach or Swiss chard, washed and finely chopped (about 10 oz or 300 g)
  • Ricotta cheese (1 cup or 250 g)
  • Grated Parmesan cheese (1/2 cup or 50 g)
  • Beaten eggs (3 large eggs for the filling)
  • Whole eggs (2-4 eggs, for cracking on top, optional)
  • Nutmeg (1/4 teaspoon, freshly grated if possible)
  • Salt (to taste, about 1/2 teaspoon)
  • Olive oil (2 tablespoons for sautéing plus extra for brushing, preferably extra virgin)
  • Onions or shallots (1 small, finely chopped, optional)

Instructions

  1. Prep the Filling: Wash and finely chop the spinach or Swiss chard. Heat 2 tablespoons of olive oil in a pan and optionally sauté the finely chopped onion or shallot until translucent and slightly sweet. Add the greens with a pinch of salt and cook until wilted. Drain thoroughly to remove all moisture and let cool. In a bowl, combine the cooled greens with ricotta, grated Parmesan, beaten eggs, and nutmeg, mixing gently to create a smooth filling.
  2. Prepare the Pastry: If using phyllo dough, carefully layer several sheets in your pie dish, brushing each sheet lightly with olive oil to create a flaky base. If using puff pastry, roll it out slightly so it fits your pie dish perfectly. This will form the shell that holds the filling without becoming soggy.
  3. Assemble the Pie: Pour the prepared spinach and cheese filling evenly into the pastry shell. For traditional presentation, carefully crack whole eggs spaced evenly on top of the filling. Alternatively, you can omit this step or incorporate all eggs fully into the filling for a uniform texture.
  4. Seal and Bake: Cover the pie with another layer of pastry, sealing the edges either by pressing gently or crimping with a fork. Brush the top layer with olive oil to ensure a golden and crisp finish. Bake in a preheated oven at 375°F (190°C) for 30-40 minutes until the crust is crisp and golden brown and the filling is set.

Notes

  • Drain greens thoroughly to prevent a watery filling.
  • Use room temperature ingredients to ensure smooth blending.
  • Handle phyllo dough gently and brush olive oil between layers for crispiness and to avoid tearing.
  • Allow the Torta Pasqualina to cool before slicing for cleaner cuts.
  • For an aesthetic classic touch, place whole eggs on top; otherwise incorporate all eggs into the filling.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Italian
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 280 kcal
  • Sugar: 2 g
  • Sodium: 320 mg
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 12 g
  • Cholesterol: 110 mg

Keywords: Torta Pasqualina, Italian savory pie, spinach pie, Ligurian recipe, quick Italian recipe, Easter pie, phyllo pastry, ricotta pie