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Torta Pasqualina

Torta Pasqualina

Torta Pasqualina is a traditional savory Italian pie from Liguria, featuring a delightful combination of fresh spinach, creamy ricotta cheese, and whole eggs, all encased in thin, flaky dough layers. This vibrant, vegetarian pie offers authentic Italian flavor with a beautiful presentation, perfect for brunch, casual meals, or festive occasions.

  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x

Ingredients

Scale

Filling

  • 400g fresh spinach, washed, blanched, and well-drained
  • 250g ricotta cheese
  • 3 eggs, beaten (for the filling)
  • 4 whole eggs (to be cracked into the pie)
  • 50g grated Parmesan cheese
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh marjoram
  • Salt, to taste
  • Black pepper, to taste

Dough

  • 320g all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1/2 tsp salt
  • 90ml extra virgin olive oil
  • 120ml lukewarm water (approximately)

Finishing

  • Extra olive oil for brushing dough layers and top

Instructions

  1. Prepare the Spinach Filling: Thoroughly wash and blanch the fresh spinach until just wilted. Drain very well to remove all excess water, then chop finely. In a large bowl, combine the chopped spinach with ricotta cheese, beaten eggs, grated Parmesan, and chopped fresh parsley and marjoram. Season generously with salt and black pepper, mixing until fully combined. Set aside.
  2. Make the Dough: In a mixing bowl, combine the flour and salt. Add the olive oil and gradually pour in the lukewarm water, mixing to form a smooth, elastic dough. Knead the dough well for about 10 minutes until soft and pliable. Cover the dough with a clean towel and let it rest for at least 30 minutes to relax, making it easier to roll out.
  3. Roll Out Thin Dough Layers: Divide the rested dough into smaller equal portions. On a lightly floured surface, roll each piece out as thinly as possible, aiming for almost translucent, delicate sheets. Lightly brush each dough layer with olive oil before assembling to help separate layers and add richness.
  4. Assemble the Pie: Grease a pie pan with olive oil. Begin layering the rolled-out dough sheets into the pan, brushing olive oil between each layer. Spread the spinach and ricotta filling evenly over the stacked dough base. Carefully crack the whole eggs spaced evenly on top of the filling, ensuring they do not touch. Cover the filling with the remaining dough layers, sealing the edges tightly. Brush the top layer generously with olive oil for a golden finish.
  5. Bake Until Golden: Preheat your oven to 375°F (190°C). Place the assembled pie on the middle rack and bake for 40 to 50 minutes, or until the crust is crisp, golden, and the whole eggs inside are set. Remove from the oven and allow the pie to cool slightly before slicing to reveal the beautiful layers and whole egg pockets.

Notes

  • Make sure to squeeze out every drop of water from the spinach to avoid a soggy filling.
  • Roll the dough as thin as possible—almost see-through—to achieve the traditional flakiness.
  • Do not skip resting the dough; this step makes rolling easier and helps prevent shrinking during baking.
  • Crack and space the whole eggs carefully to create the iconic whole-egg pockets inside the pie.
  • Brush every dough layer with olive oil to separate layers and add tenderness and flavor.
  • Author: Lina
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 280 kcal
  • Sugar: 2 g
  • Sodium: 350 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 pie, spinach pie, ricotta pie, savory pie, Ligurian recipe, vegetarian pie, traditional Italian, Easter pie