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Italian Easter pie torta pasqualina

Torta Pasqualina (Italian Savory Easter Pie)

Barbara Felicità Lucchini
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.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Appetizer, Savory Pie
Cuisine Italian
Servings 6
Calories 603 kcal

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.

Nutrition

Serving: 100gCalories: 603kcalCarbohydrates: 41gProtein: 19gFat: 41gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gTrans Fat: 0.01gCholesterol: 133mgSodium: 623mgPotassium: 362mgFiber: 2gSugar: 2gVitamin A: 4133IUVitamin C: 19mgCalcium: 276mgIron: 4mg
Keyword Italian Savory Easter Pie, Torta Pasqualina
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