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Torta Pasqualina Recipe

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4.2 from 51 reviews

Torta Pasqualina is a traditional Italian savory pie featuring layers of tender baby spinach, creamy ricotta, and freshly grated Parmesan cheese, all encased in flaky puff pastry with whole eggs baked inside for a stunning presentation. This dish is perfect as a festive centerpiece or a flavorful meal that combines rich textures and fresh flavors.

Ingredients

Pastry

  • 1.5 lbs ready rolled puff pastry (750g)
  • Butter (for greasing)

Filling

  • 14 oz baby spinach (400g)
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups ricotta cheese (500g)
  • 1 cup Parmigiano Reggiano or Pecorino cheese, freshly grated (40g)
  • 5 large eggs
  • 1 pinch nutmeg
  • Salt and pepper to taste
  • 1-2 tbsp olive oil

Instructions

  1. Prepare the dish: Grease a 9-inch pie dish with butter and set it aside. Remove the puff pastry from the fridge to let it come to room temperature.
  2. Sauté onion: Heat 1-2 tablespoons of olive oil in a large pan over medium heat. Add the finely chopped onion and sauté for about 5 minutes until softened and translucent.
  3. Add garlic and spinach: Add the minced garlic and cook for an additional minute until fragrant. Then add the baby spinach and sauté, stirring frequently, until just wilted. Transfer the mixture to a cutting board or bowl to cool.
  4. Prepare filling: Once the spinach and onion mixture has cooled, roughly chop it into small pieces. In a large mixing bowl, combine the spinach mixture with ricotta cheese, 1 large egg, grated Parmigiano Reggiano, a pinch of nutmeg, and salt and pepper to taste. Mix well to combine.
  5. Preheat oven: Preheat your oven to 350°F (180°C).
  6. Line pie dish with pastry: Place one sheet of puff pastry into the bottom and sides of the greased pie dish. Trim any excess edges and patch any gaps to cover the dish evenly.
  7. Fill pie: Spread the spinach and ricotta filling evenly over the pastry-lined dish. Use a spoon to create four deep wells in the filling.
  8. Add eggs: Crack one raw egg into each of the four wells. Sprinkle a little salt on top of each egg.
  9. Top with pastry: Cover the pie with the second sheet of puff pastry, pressing down gently to sit directly on the filling. Fold the edges over to seal the pie securely.
  10. Brush and vent: Beat one egg and brush it over the top of the pastry for a golden finish. Make a small cut in the center of the top crust to allow steam to escape during baking.
  11. Bake: Place the pie in the preheated oven and bake for 50 minutes until the pastry is golden and cooked through.
  12. Cool and serve: Remove the pie from the oven and allow it to cool completely before slicing and serving to best preserve the filling’s structure.

Notes

  • Using fresh baby spinach gives the best flavor and texture; you can substitute frozen spinach but ensure it is thoroughly drained.
  • Be sure to cool the spinach and onion mixture to prevent the egg in the filling from cooking prematurely.
  • The raw eggs inside create a beautiful, creamy center once baked, so avoid overcooking to keep them soft.
  • You can use a mix of Parmigiano Reggiano and Pecorino cheeses for a sharper flavor.
  • Serve at room temperature or warm; this pie pairs wonderfully with a fresh green salad.

Find it online: https://justsosavory.com/torta-pasqualina-recipe/