Description
Torta Pasqualina is a traditional Italian savory pie from Liguria, featuring a delicate, flaky pastry crust filled with a rich mixture of fresh spinach, creamy ricotta, Parmesan cheese, and eggs baked inside. This classic dish perfectly balances textures and flavors, making it ideal for any meal—from breakfast to dinner or even a picnic. Its straightforward preparation and versatile ingredients allow home cooks to customize it while enjoying authentic Italian taste.
Ingredients
Scale
Main Ingredients
- 500 grams fresh spinach leaves
- 250 grams ricotta cheese
- 3–4 whole fresh eggs (some for filling, some as centers)
- 4–5 sheets phyllo or puff pastry
- 50 grams grated Parmesan cheese
- 2 tablespoons olive oil
- 1 small onion or 1 leek, finely chopped
- Salt to taste
- Freshly ground black pepper to taste
- Pinch of nutmeg
Optional Variations and Additions
- Gluten-free pastry sheets (if needed)
- Swiss chard, kale, or fresh herbs as spinach substitutes
- Mozzarella or goat cheese instead of ricotta
- Cooked ham or sautéed mushrooms for added protein
- Fresh basil, parsley, or thyme for herbaceous flavor
Instructions
- Prepare the Filling: Thoroughly wash and dry the spinach. In a skillet, heat olive oil and sauté the finely chopped onion or leek until translucent. Add the spinach and cook until soft and all moisture is evaporated. Remove from heat and let cool. Once cool, mix in ricotta cheese, grated Parmesan, salt, pepper, and a pinch of nutmeg. Set aside.
- Preheat the Oven: Set your oven to 180°C (356°F) and lightly grease your baking pan to prevent sticking and encourage a crispy crust.
- Layer the Pastry Sheets: Place one sheet of phyllo or puff pastry in the pan and brush lightly with olive oil. Repeat until you have layered 4-5 sheets, oiling each sheet generously for maximum flakiness. Reserve some sheets for the top layer.
- Add the Filling and Insert Egg Centers: Evenly spread the spinach and ricotta mixture over the pastry base, leaving a small border at the edges. Carefully crack whole eggs spaced evenly on top of the filling to create baked egg pockets.
- Cover and Seal: Layer the remaining pastry sheets over the filling, brushing each with olive oil. Fold and press the edges to seal the pie well. Lightly prick the top pastry sheet with a fork to allow steam to escape during baking.
- Bake Until Golden and Set: Bake the pie in the preheated oven for 45-50 minutes, until the crust is golden brown and the eggs inside are cooked through. Remove from oven and allow to cool slightly before slicing to preserve the delicate texture.
Notes
- Dry the spinach thoroughly to prevent a watery filling and soggy crust.
- Use fresh eggs for well-defined, attractive egg pockets inside the pie.
- Brush each pastry layer with olive oil to ensure a crisp, flaky crust.
- Let the pie rest for about 10 minutes after baking to help it set and make cutting easier.
- A tiny pinch of nutmeg elevates the flavor and should not be skipped.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
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: 18 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 110 mg
Keywords: Torta Pasqualina, Italian savory pie, spinach pie, ricotta pie, Easter pie, Ligurian pie, savory tart
