Kitchen Recipe Collection
Italian Torta Pasqualina (Spinach and Ricotta Pie)
A spectacular savory pie from Genoa, traditionally made with 33 incredibly thin layers of pastry, filled with ricotta, spinach, and whole eggs baked inside.
- Prep
- 90 min
- Cook
- 55 min
- Total
- 145 min
- Servings
- 8
- Difficulty
- hard
- Cuisine
- italian
Ingredients
Scaled for 8 servings
- all-purpose flour
- water
- extra virgin olive oil
- fresh spinach or Swiss chard
- ricotta cheese
- parmesan cheese
- eggs (for filling and cracking whole)
- marjoram (fresh)
- salt and pepper
Equipment
- Springform pan
- Rolling pin
- Large skillet
Instructions
- 1
Make Dough
Mix flour, water, olive oil, and a pinch of salt until a smooth, elastic dough forms. Knead well. Divide into 4-6 balls, cover, and rest for 1 hour.
- 2
Prepare Greens
Cook the spinach or chard until wilted. Squeeze out absolutely all the water (very important). Chop finely.
- 3
Make Filling
Mix the chopped greens with drained ricotta, grated Parmesan, 2 beaten eggs, fresh marjoram, salt, and pepper.
- 4
Roll Base Layers
Roll one dough ball out until it is paper-thin and almost translucent. Drape it over an oiled springform pan, letting the edges hang over.
- 5
Layering the Base
Brush the layer with olive oil. Roll out a second paper-thin layer, place it on top, and brush with oil. Repeat for half the dough balls.
- 6
Add Filling
Pour the ricotta-spinach filling into the pastry-lined pan and smooth it out.
- 7
Make Egg Wells
Use the back of a spoon to create 4-6 deep indentations (wells) in the filling.
- 8
Crack the Eggs
Carefully crack a whole raw egg into each well. Season the eggs lightly with salt, pepper, and a sprinkle of Parmesan.
- 9
Top Layers
Roll out the remaining dough balls into paper-thin sheets. Lay them one by one over the filling, brushing each with olive oil.
- 10
Seal and Trim
Trim the overhanging dough and roll the edges inward to create a thick, decorative crust around the rim.
- 11
Bake
Brush the top with oil. Bake at 375°F (190°C) for 50-60 minutes until the pastry is golden and crisp.
- 12
Serve
Let it cool completely. Slicing it reveals the beautiful cross-section of the baked eggs. Best served at room temperature.
Cooking Tips
- The dough must be stretched incredibly thin, similar to strudel dough, so it becomes flaky when baked.
- Traditional recipes used 33 layers of dough to represent the years of Christ, but 4-6 layers is standard for modern home cooks.
Variations
- Puff Pastry Shortcut: Use 2 sheets of store-bought puff pastry instead of making the thin olive oil dough for a much faster version.
Chef's Notes & Storage
- The classic Easter Monday (Pasquetta) picnic dish in Italy.
Nutrition Estimate
380 calories · 16g protein · 35g carbs · 20g fat · 4g fiber per serving
