Torta Pasqualina Recipe

Ingredients

• 450 g (1 pound)baby spinach leaves
• 340 g (12 ounces)fresh ricotta cheese
• 60 g (2 ounces)grated Pecorino Romano
• 2eggs
• ¼ teaspoonground nutmeg
• 1 teaspoon, or to tastesalt
• ¼ teaspoon, or to tasteblack pepper
• 500 g (17½ ounces), approximatelystore-bought frozen puff pastry
• 5 extraeggs
• for greasing the panolive oil

Instructions

1. 1

   Rinse the spinach

   Rinse the baby spinach thoroughly and remove any large stems.

2. 2

   Wilt the leaves

   Heat a large frying pan or saucepan over medium heat. Add the spinach and cook for 2–3 minutes, stirring now and then, until wilted; work in batches if needed.

3. 3

   Cool and drain

   Take the spinach off the heat and leave it to cool. Once cool, squeeze out excess moisture by hand.

4. 4

   Chop the spinach

   Transfer the spinach to a chopping board and chop it finely.

5. 5

   Mix the filling

   In a large bowl, combine the spinach, ricotta, Pecorino Romano, 2 eggs, nutmeg, salt and pepper. Mix until evenly combined.

6. 6

   Thaw the pastry

   Thaw the puff pastry sheets according to the packet instructions, then keep them chilled.

7. 7

   Heat the oven

   Preheat the oven to 200°C (400°F).

8. 8

   Oil the tin

   Grease an 8-inch springform pan with olive oil.

9. 9

   Cut the pastry lid

   Use the springform pan to trace a circle on one pastry sheet; this will form the top crust.

10. 10

    Line the pan

    On a lightly floured surface, press the remaining pastry onto the second sheet to extend it enough to line the pan. Lay it in the oiled pan, trim away excess pastry and use the trimmings to patch any gaps.

11. 11

    Add the filling

    Spoon the spinach and ricotta mixture into the pastry-lined pan and level the surface.

12. 12

    Nestle in eggs

    Make five deep indentations in the filling with the back of a tablespoon. Carefully crack an egg into each one without breaking the yolks, then add a tiny sprinkle of salt to each egg.

13. 13

    Seal the pie

    Cover the filling with the pastry circle, trimming any excess. Fold the sides over the top and press the pastry edges together to seal, then brush the top with olive oil.

14. 14

    Vent and bake

    Cut small vents in the pastry with a sharp knife. Place the pan in the preheated oven and bake for 55–60 minutes, until the pastry is golden brown and puffed and the filling is firm.

15. 15

    Cool before serving

    Remove the pie from the oven and leave it to cool for at least 30 minutes before releasing it from the springform pan. Serve warm or at room temperature.

16. 16

    Refrigerate leftovers

    If you are not serving the pie on the day it is baked, refrigerate it.

What is torta Pasqualina?

Torta Pasqualina is a savoury Italian Easter pie traditionally associated with Liguria. Its pastry encloses a filling of greens and cheese, with whole eggs tucked inside as a distinctive surprise when the pie is sliced.

This version uses ready-made puff pastry, spinach, ricotta and Pecorino Romano. The spinach is squeezed dry before mixing, helping the filling stay substantial rather than watery.

Nutrition and macros by portion

The nutrition label shows one serving as written: 770 calories, 33g protein, 43g carbs, 52g fat.

The pastry contributes much of the carbohydrate and fat, while ricotta, Pecorino Romano and eggs provide protein as well as fat. Spinach adds vegetables to each portion; serve it with a generous salad or other vegetables for a more balanced plate.

Getting the spinach ready

Wilt the leaves: Cook the spinach just until it collapses, working in batches if the pan is crowded. It will shrink considerably as it cooks.

Remove moisture: Let the spinach cool before squeezing it firmly, then chop it finely. Excess water can loosen the ricotta mixture and make the pastry base soggy.

Making a balanced filling

Ricotta and eggs: Ricotta gives the filling its creamy body, while the 2 eggs mixed into it help bind the spinach and cheese. Combine them thoroughly so the mixture is even throughout.

Seasoning: Pecorino Romano brings a savoury, salty note, with nutmeg and black pepper adding warmth. Taste the mixture before adding the salt, since the cheese is already salty.

Working with puff pastry

Keep it chilled: Follow the packet instructions to thaw the pastry, then keep it cold until you are ready to line the pan. If it becomes too soft to handle, chill it again briefly.

Patch the base: The recipe extends one sheet to line the tin, using trimmings to cover any gaps. Press joins together so the filling is contained, and trim the edges before sealing the top.

Placing the whole eggs

Make five deep indentations with the back of a tablespoon, spacing them across the filling. Crack an egg into each hollow carefully to keep the yolks intact.

The pastry lid should cover the filling without pressing hard on the eggs. Small vents in the top let steam escape as the pie bakes.

Checking when it is done

Bake at 200°C for 55–60 minutes, looking for pastry that is golden brown and puffed. The recipe’s other cue is a firm filling.

Rest the pie for at least 30 minutes before releasing the springform pan. This gives the filling time to settle and makes the pie easier to cut.

Serving the pie

Serve torta Pasqualina warm or at room temperature, so the pastry and filling can be enjoyed without serving it straight from the oven. A crisp green salad or simply dressed vegetables make a fresh accompaniment.

For neat slices, use a sharp knife and cut gently through the pastry top. Each portion should reveal some of the whole egg as well as the spinach and ricotta filling.

Recipe notes & tips

• Squeeze the cooled spinach firmly to remove as much excess moisture as possible.
• Keep the thawed pastry chilled while preparing the filling.
• Use pastry trimmings to patch the base before adding the filling.
• Make deep, well-spaced hollows so the five eggs sit securely.
• Cut small vents in the pastry lid before baking.
• Allow at least 30 minutes of cooling before releasing the tin.

Variations

• Add herbs: Mix chopped fresh herbs into the spinach and ricotta filling.
• Use another cheese: Replace some of the Pecorino Romano with a hard, savoury cheese.
• Try chard: Use wilted, well-drained chard in place of the spinach.
• Add spring onions: Stir finely sliced, softened spring onions into the filling.
• Make individual pies: Divide the filling and pastry between smaller ovenproof tins, adjusting the baking time as needed.

Common mistakes to avoid

• Wet spinach: Squeeze it thoroughly after cooling so excess liquid does not soften the pastry.
• Warm pastry: Keep the pastry chilled until you are ready to line and cover the pie.
• Broken yolks: Crack each egg gently into a separate hollow in the filling.
• Unsealed edges: Press the top and base pastry together all the way around to contain the filling.
• Skipping the vents: Cut small openings in the pastry top so steam can escape.
• Releasing it too soon: Let the baked pie cool for at least 30 minutes before opening the springform pan.

How to store

If not serving on the day of baking, refrigerate the pie in a covered container once cooled. Reheat portions in an oven until warmed through to help the pastry crisp up again, or serve at room temperature.

Frequently asked questions