Torta Pasqualina: A Delicious Italian Savory Pie for Special Occasions
Torta Pasqualina is a beloved traditional Italian savory pie that is often served during Easter celebrations. Rich in flavor, this pie combines a crisp, golden pastry crust with a savory filling of ricotta, spinach (or chard), eggs, and Parmesan cheese. It’s the perfect centerpiece for festive gatherings or a special family meal. Whether you’re planning a cozy Easter lunch or a picnic, this delightful pie will leave everyone craving more. Here’s how to make a Torta Pasqualina with all the traditional flavors and textures.
Ingredients
| Ingredient | Quantity |
|---|---|
| Spinach (fresh) | 5 kg |
| Ricotta (whole milk) | 500 g |
| Eggs | 12 |
| Parmesan Reggiano DOP (grated) | 190 g |
| Onion (medium, finely chopped) | ½ onion |
| Marjoram (fresh leaves) | 3 sprigs |
| Nutmeg | To taste |
| Black pepper | To taste |
| Salt (fine) | To taste |
| Extra virgin olive oil | 25 g |
| All-purpose flour (00) | 600 g |
| Water | 350 ml |
| Extra virgin olive oil (for dough) | 35 ml |
| Fine salt (for dough) | 1 pinch |
Instructions
Step 1: Prepare the Dough for the Pastry Layers
The dough for Torta Pasqualina is what makes this dish stand out. You’ll need four sheets of dough, two large and two smaller, to encase the rich filling. Begin by dissolving the salt in the water and placing it in a large mixing bowl. Gradually add the flour to the water, mixing continuously until the dough begins to form. Once the flour is incorporated, add the olive oil and knead the dough inside the bowl until smooth and elastic.
Divide the dough into four portions. Form two larger portions, weighing about 300g each, and two smaller ones, weighing approximately 180g each. Set these portions aside for rolling out later.
Step 2: Prepare the Filling
For the filling, start by preparing the spinach. In a large pan, heat the 25g of olive oil and sauté the finely chopped onion until it turns translucent and soft. Add the spinach to the pan and cook it down until it’s wilted. Once the spinach is fully cooked, remove from the heat and allow it to cool for a few minutes. Transfer the spinach to a colander and let it drain, pressing gently to remove any excess moisture.
Once drained, chop the spinach finely on a cutting board and return it to a bowl. Add the finely chopped marjoram, season with salt and pepper, and mix everything thoroughly.
Next, in a separate large bowl, add the ricotta and work it with a spoon or whisk to soften it. Once smooth, add 3 of the eggs and 90g of grated Parmesan cheese. Season with nutmeg, a pinch of salt, and black pepper to taste. Whisk everything together until the mixture is creamy and free of lumps.
Step 3: Assemble the Torta Pasqualina
To assemble the pie, start by rolling out one of the larger portions of dough (300g) on a lightly floured surface. Roll it out into a thin, almost translucent sheet. Carefully transfer the rolled dough to a 30 cm (12-inch) round tart pan that has been greased with a little olive oil. Gently press the dough into the pan, ensuring it covers the bottom and edges. The dough should extend slightly over the sides of the pan.
Once the dough is properly fitted into the pan, pour in the ricotta filling, spreading it evenly across the base. Using the back of a spoon, create seven small indentations in the ricotta mixture—one in the center and six around the edges.
In each indentation, carefully crack one of the remaining seven eggs, taking care not to break the yolks. The egg yolks will cook within the filling, providing a beautiful golden touch to the Torta Pasqualina once baked.
Lightly beat the remaining egg whites with a pinch of salt, then pour them over the ricotta filling to cover it evenly.
Step 4: Cover and Bake the Pie
Roll out one of the smaller dough portions (180g) to form a thinner sheet and cover the ricotta filling. Press the edges of the dough gently to adhere to the sides of the pan, sealing the filling inside.
Brush the top of the dough with a little olive oil and roll out the last portion of dough (180g). Cover the entire pie with this final sheet of dough, pressing the edges to seal it. For a beautiful finish, you can fold the overhanging dough around the edges and crimp it to create a decorative border.
Brush the top of the Torta Pasqualina with olive oil for a golden, crispy finish during baking.
Step 5: Baking the Torta Pasqualina
Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan-assisted ovens. Place the pie on the lowest rack of the oven and bake for about 55 minutes, or 45 minutes if using a fan oven. The Torta Pasqualina should be golden brown and crisp on top, with the filling fully cooked through.
Once the pie is done, remove it from the oven and allow it to cool slightly in the pan. Let the Torta Pasqualina rest for 10-15 minutes before removing it from the pan and slicing it. The filling should be creamy, with perfectly set egg yolks and a delicious combination of spinach and ricotta.
Serving and Enjoying
Torta Pasqualina can be served warm or at room temperature. The layers of crisp pastry and creamy filling, along with the richness of the egg yolks, make for a stunning presentation. When sliced, the cross-section reveals the beautiful layers of spinach, ricotta, and the bright yellow yolks nestled in the filling.
It’s a perfect dish for special occasions like Easter, but it also makes for a delightful lunch or dinner during any time of year. Serve it alongside a simple salad for a light meal or with roasted vegetables for something more substantial. Enjoy this traditional Italian savory pie with your loved ones, and make every bite a celebration.
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Protein | 20 g |
| Carbohydrates | 40 g |
| Fat | 28 g |
| Fiber | 2 g |
| Sodium | 300 mg |
| Calcium | 200 mg |
Tip: Torta Pasqualina can be made in advance and stored in the fridge for up to 2 days. Reheat it in the oven for about 10-15 minutes at 180°C (350°F) to restore its crispiness. You can also freeze the pie after baking—simply wrap it tightly and store in the freezer for up to 3 months. To reheat from frozen, bake in a preheated oven at 180°C (350°F) for 30-40 minutes, until heated through.
Enjoy your Torta Pasqualina, and let its flavors transport you to the heart of Italy!
