Torta Pasqualina: Spinach and Ricotta Easter Egg Pie Recipe

Torta Pasqualina is a classic Ligurian Easter pie filled with wilted greens, ricotta, eggs and cheese. It’s simple to make, full of flavor and a beautiful centerpiece for any spring or Easter table.

Torta Pasqualina is traditionally made with many thin pastry layers — historically 33 to symbolize the years of Christ — but this version uses ready-rolled puff pastry for convenience. The filling combines sautéed spinach (or other greens), ricotta, grated cheese, nutmeg and whole eggs baked into the pie so that when you slice it the eggs appear like small nests throughout the filling.

Below you’ll find ingredient notes, a step-by-step visual guide and practical tips. A full printable recipe follows the content.

Ingredients

The photo below shows the main ingredients and the notes highlight substitutions and tips.

• Puff pastry – ready-rolled all-butter puff pastry keeps the pie quick and easy. You can use homemade puff or shortcrust if you prefer.
• Spinach (or other greens) – remove any thick stalks before sautéing. Chicory, Swiss chard or a mix of spring greens work well.
• Ricotta – use whole-milk ricotta and drain any excess liquid so the filling isn’t watery.
• Onion & garlic – sautéed with the greens for added depth. Shallots are an optional substitute.
• Nutmeg – a pinch brightens the ricotta filling.
• Cheese – freshly grated Parmigiano Reggiano or Pecorino adds savory saltiness.
• Eggs – large eggs are used both in the filling and baked whole inside the pie.
• Olive oil, salt & pepper – for sautéing and seasoning, plus butter to grease the dish.

Visual walk-through of the recipe

Grease a 9-inch (23 cm) pie dish and remove the pastry from the fridge so it relaxes slightly.

Heat 1–2 tablespoons of olive oil in a large pan over medium heat. Add one finely chopped onion and sauté for about 5 minutes until soft and translucent (photo 1).

Add two minced garlic cloves and cook for about a minute until fragrant, then add about 14 oz (400 g) baby spinach. Sauté, stirring often, until just wilted—do not overcook (photo 2).

Transfer the cooked greens and onion to a board or bowl and let cool slightly. When cool, roughly chop the mixture and place it into a large bowl with 2 cups (500 g) ricotta, one beaten egg, 1 cup (40 g) grated Parmigiano or Pecorino, a pinch of nutmeg and salt and pepper to taste (photos 3–5).

Preheat the oven to 350°F (180°C). Line the bottom and sides of the pie dish with one sheet of puff pastry, trimming and pressing to fit (photo 6). Fill with the ricotta and greens mixture and smooth the surface.

Using the back of a spoon, make four deep wells in the filling and crack one raw egg into each well. Sprinkle a tiny pinch of salt over each egg (photos 8 & 9).

Lay the second sheet of pastry over the filling, press gently so it sits directly over the eggs, and fold the edges to seal. Trim any excess pastry and decorate if desired (photo 10).

Brush the top with a beaten egg and cut a small vent in the center so steam can escape (photo 11). Bake for about 50 minutes until the pastry is golden and cooked through. Allow the pie to cool completely before slicing so the filling sets (photo 12).

More Italian Easter recipes

• Italian Easter Bread (Pane di Pasqua)
• Pizza Rustica (Italian Easter Pie)
• Italian Lamb Ragu (Ragu di Agnello)
• Pastiera Napoletana
• Italian Mimosa Cake (Torta Mimosa)

If you try this Torta Pasqualina recipe, please rate it and leave a comment to share how it turned out. I enjoy hearing your feedback and ideas.

Step By Step Photos Above

Most recipes include step photos and tips to help you get great results.

Torta Pasqualina

By Emily

Prep: 20 mins

Cook: 1 hr

Total: 1 hr 20 mins

Servings: 12 servings

Torta Pasqualina is a traditional Ligurian Easter pie made with greens, ricotta, egg, and cheese. It’s simple, delicious and perfect for festive gatherings.

Ingredients

• 1.5 lbs ready-rolled puff pastry (750 g)
• 14 oz baby spinach (400 g)
• 1 onion, finely chopped
• 2 cloves garlic
• 2 cups ricotta (500 g)
• 1 cup Parmigiano Reggiano or Pecorino, freshly grated (40 g)
• 5 large eggs
• 1 pinch nutmeg
• Salt and pepper
• 1–2 tbsp olive oil
• Butter for greasing

Instructions

• Grease a 9-inch pie dish and set aside. Remove the pastry from the fridge.
• Heat the olive oil in a large pan and add the onion; sauté for about 5 minutes until softened and translucent.
• Add the garlic and cook for about 1 minute until fragrant, then add the spinach. Sauté until just wilted. Transfer to a board or bowl and let cool.
• When cool, roughly chop the spinach mixture. In a large bowl combine the chopped greens with ricotta, 1 egg, grated cheese, a pinch of nutmeg and salt and pepper to taste.
• Preheat the oven to 350°F (180°C).
• Line the pie dish with one sheet of pastry, trimming to fit. Add the filling and smooth the surface.
• Create four deep wells in the filling and crack an egg into each well. Sprinkle a tiny pinch of salt over each egg.
• Cover with the second sheet of pastry, press gently to ensure it sits on the filling, and fold the edges to seal.
• Brush the top with a beaten egg and make a small vent in the center so steam can escape.
• Bake for 50 minutes until golden. Let cool completely before slicing so the filling sets.

Notes

• Pastry: ready-rolled puff pastry makes the pie easy; shortcrust or homemade pastry are valid alternatives.
• Egg wells: ensure wells are deep to prevent eggs from spilling over.
• Greens: spinach, chicory and chard are all traditional choices; mix as desired.
• Moisture: remove greens from heat as soon as they wilt and squeeze out excess water if needed.
• Decoration: use leftover pastry to cut shapes for the top and brush with egg wash before baking.

Helpful Info for All Recipes

• Extra virgin olive oil is used unless stated otherwise.
• All vegetables are medium unless noted.
• Recipes are tested in a fan (convection) oven unless specified.

Nutrition

Calories: 465 kcal |
Carbohydrates: 29 g |
Protein: 15 g |
Fat: 32 g

Nutrition information is an approximation.

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