Torta Pasqualina is a traditional dish from Liguria, particularly from the Genoa area.
This delicious Italian Savory Easter Pie is made with puff pastry, Swiss chard (or other greens like spinach or artichokes), ricotta cheese, and eggs, making it a staple of Italian Easter celebrations. Over time, it has become popular throughout Italy and beyond.
In this authentic Torta Pasqualina recipe, I stay true to tradition by using Swiss chard, which was the go-to choice for many families during Easter. In the past, chard was widely available and affordable, while artichokes were considered a luxury.
One of the most fascinating aspects of Torta Pasqualina is its historical preparation: originally, the pie was made with thirty-three layers of ultra-thin dough, symbolizing the years of Jesus' life. Today, most home cooks simplify the process by using puff pastry while keeping the rich flavors intact.
Follow this step-by-step recipe to make your own Torta Pasqualina from scratch and bring a taste of authentic Italian Easter tradition to your table!
Ingredients
Prep Time: 30 Min | Cook Time: 50 Min | Servings: 6
Doses are for a round cake pan with a diameter of 20 cm (8 inch)
- 370 g (13 oz) of Swiss chard or spinach
- 140 g (5 oz) of ricotta cheese
- 60 g (¾ cup) of Parmigiano Reggiano
- 30 g (⅓ cup) of Pecorino Romano
- 2 sheets of puff pastry. Make your own with our easy recipe Quick Puff Pastry Recipe
- 4 eggs
- A pinch of salt
- Freshly ground black pepper, to taste
Instructions
Prepare the Filling
Step 1) - Carefully wash the Swiss chard (or spinach, depending on your choice). Place the leaves in a large pot with a little water, cover, and cook over low heat for about 10 minutes.
Meanwhile, prepare the filling. In a bowl, mix the ricotta, Parmigiano, Pecorino Romano, and 1 egg until well combined. Season with a pinch of salt and freshly ground black pepper.
Step 2) - Drain the cooked vegetable thoroughly and squeeze it well with your hands to remove excess water. You can either leave the leaves whole or chop them into smaller pieces—it's up to you! (In this recipe, I left them whole.)
Add the chard to the cheese mixture and stir well to combine all the ingredients.
Assemble the Pie
Step 3) - Preheat your oven to 180°C (350°F).
Take an 8-inch (20 cm) round cake pan and line it with parchment paper. Then, lay one sheet of puff pastry over the pan, pressing it gently against the sides.
Pour the chard and cheese mixture into the pastry-lined pan, spreading it evenly.
Using a spoon, create three small wells in the filling, evenly spaced.
Carefully crack a whole raw egg into each well.
Cover and Bake
Step 4) - Cut a 20 cm (8-inch) circle from the second sheet of puff pastry and gently place it over the filling.
Seal the edges by folding the bottom layer of pastry over the top and pressing to secure.
Bake in the preheated oven for 50 minutes, or until the crust is golden brown. Serve Torta Pasqualina hot, or let it cool to room temperature before slicing.
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- Scarcella (Italian Easter Cookies with Eggs)
- Authentic Pastiera Napoletana Recipe
- Torta Caprese (Italian Flourless Chocolate Cake)
- Casatiello Napoletano (Traditional Neapolitan Easter Bread)
- Meatloaf with Hard-Boiled Eggs
Storage
You can store Torta Pasqualina in the refrigerator for up to 3-4 days, covered with plastic wrap or in an airtight container. Before storing, it's important to allow the cake to cool completely at room temperature.
If you have leftover Pasqualina cake, you can also freeze it to keep it longer. Wrap it in plastic wrap or put it in a food bag and place it in the freezer.
To defrost, simply let it sit at room temperature for a few hours before reheating it in a microwave or conventional oven. Torta Pasqualina can be frozen for up to one month.
Tips
- How to Serve - Traditionally enjoyed during Easter, Torta Pasqualina can be served warm or at room temperature. While some prefer it cold, reheating it at 180°C (350°F) for 10-15 minutes enhances its flavors.
- Portioning - Since it's a large pie, slice it into portions suited to your guests.
- Extra Flavor - For a more intense taste, sauté the cooked chard with onion, garlic, and parsley before mixing it with ricotta. This adds depth to the filling while keeping it balanced and creamy.
Variations
Although the classic Ligurian version is made with Swiss chard, there are many regional and ingredient variations:
Regional Variations
- Umbrian Easter Cake (Crescia di Pasqua) - A cheese-filled bread traditionally served with cold cuts instead of bread during Easter.
- Neapolitan Easter Cake (Pizza Chiena) - A hearty pie with eggs, cheese, and various cured meats, making it a richer and more indulgent variation.
Ingredient Variations
Torta Pasqualina with Artichokes - A more intense, earthy flavor. Simply clean, slice, and sauté artichokes with garlic, then add them to the filling.
History
The Torta Pasqualina has ancient origins, dating back to the 16th century. It was first mentioned by Hortensio Lando in his Catalog of the Inventors of Things That Are Eaten and Drunk, where it was called "gattafura"—a name derived from the idea that it was so delicious even cats (gatta) would "steal" it.
Originally, it was made with a dough of 33 ultra-thin layers, symbolizing the years of Jesus Christ, using only water, flour, salt, and Ligurian olive oil. The filling featured Swiss chard, whole eggs (a symbol of rebirth), and "prescinseua", a soft, tangy cheese similar to ricotta.
Since few households had ovens, families took their Pasqualina cake to the local baker, marking the crust with their family anagram to identify it. Over time, variations with artichokes or spinach emerged, but the classic version remains the most beloved in Italy.
Recipe Card
Torta Pasqualina (Italian Savory Easter Pie)
Ingredients
- 370 g Swiss chard - 13 oz, use spinach as substitute
- 140 g ricotta cheese - 5 oz
- 60 g Parmigiano Reggiano cheese - ¾ cup
- 30 g Pecorino Romano cheese - ⅓ cup
- 2 sheets puff pastry
- 4 eggs
- 1 pinch salt
- black pepper - to taste
Instructions
- Carefully wash the leaves of the chard or spinach, depending on your choice of vegetable. Place them in a large pot with a little water. Cover and cook over a low heat for about 10 minutes.
- In a bowl, mix the ricotta, Parmigiano, Pecorino Romano and 1 egg. Mix all the ingredients together. Season to taste with a pinch of salt and freshly ground black pepper.
- Drain the vegetables and squeeze them well with your hands to remove all the water. You can leave the chard whole or chop it up as you prefer. I left them whole.
- Add them to the mixture. Mix well to combine all the ingredients.
- Take an 20 cm (8-inch) round cake pan and line it with baking paper. Then line it with one of the puff pastry sheets.
- Fill with the cheese and Swiss chard mixture.
- Make three small holes in the vegetable mixture, evenly spaced. Place a whole raw egg in each hole.
- Finally, cut a 20 cm (8 inch) circle from the second sheet of pastry. Gently place it over the top of the mixture.
- Seal the edges by folding the bottom layer of pastry over the top and pressing to secure.
- Bake in a preheated oven at 180°C (350°F) for 50 minutes.
- Serve the Torta Pasqualina hot or let it cool down at room temperature.
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