Easy Torta Pasqualina
- Difficulty: Easy
- Prep time: 50 min
- Cook time: 1 h 5 min
- Serving: 8
- Cost: Low
- Note ""
PRESENTATION
Easy torta pasqualina recipe brings those great Ligurian flavors right to your table, minus the fuss of doing it the old-fashioned way. In Liguria, this classic Italian Easter pie usually has 33 layers of thin pastry—one for each year of Jesus’ life. But hey, don’t worry! We're making it way, way easier with store-bought puff pastry. You'll still get that super crispy and golden crust everyone loves—without all that rolling and layering.
And you know what? The filling is where it's at. Seriously good. It’s a mix of Swiss chard (or spinach, if you like), creamy ricotta, and a sprinkle of parmesan. Yum! The best part? Whole eggs are baked right into the pie. So when you slice it open, you’ll find those moist eggs nestled inside. Pretty much a wow moment at the Easter table or perfect for a Pasquetta picnic with friends.
Worried about a soggy bottom? No need. This version's got a trick to keep your crust tender and never mushy. With this easy torta pasqualina recipe, you stick close to tradition while dodging the hard parts. Rich, satisfying, and you can even swap in asparagus or make mini versions with phyllo dough if you’re feeling adventurous.
Whether you’re going for a Ligurian Easter pie or just need a solid vegetarian dish, this savory pie has your back. Everything comes together into a really flaky, tasty slice that’s perfect for brunch, lunch, or just snacking through the holiday weekend. If you want to whip up an Italian holiday pie without spending forever in the kitchen, this recipe gives you all the best parts—pretty, impressive, full of flavor—without the stress. For real. It’s a simple, yet elegant way to bring a taste of Italy to your Easter celebrations. Cannot go wrong.
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INGREDIENTS
- For a pan with an 8-inch base and a 9.5-inch top
- Puff pastry 1 lb (460 g) - (2 round rolls)
- Eggs 4
- For the green filling
- Chard 2.25 lbs (1 kg)
- Cow's milk ricotta cheese 1 cup (250 g)
- Parmigiano Reggiano PDO cheese 1.8 oz (50 g)
- Eggs 2
- Nutmeg to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- For the white filling
- Cow's milk ricotta cheese 1 cup (250 g)
- Parmigiano Reggiano PDO cheese 1.8 oz (50 g)
- Eggs 2
- Nutmeg to taste
- Fine salt to taste
- Black pepper to taste
- For brushing
- Egg yolks 1
- Whole milk 1 spoonful
How to prepare Easy Torta Pasqualina
To make the easy pasqualina pie, start with the chard: heat a drizzle of oil in a wide nonstick pan 1, add the chard 2 and cover with a lid 3.
Cook over medium heat for about 10–15 minutes, just long enough for it to wilt 4. Pour the chard into a colander and press well to remove excess water 5; this way the pastry will stay crisp. Finally, chop it finely with a knife 6.
For the green filling: transfer the chopped chard to a bowl, then add the ricotta 7, the grated cheese 8 and the eggs 9.
Season with nutmeg 10, salt and pepper 11. Mix well to obtain a homogeneous mixture 12. Set aside.
Move on to the white filling: in another bowl put the ricotta 13, the eggs 14 and the grated cheese 15.
Add the nutmeg 16, salt 17 and pepper, then combine everything 18.
You are ready to assemble the pie: unroll the puff pastry and place it with its baking paper inside a pan with a diameter of 8 inches at the base and 9.5 inches at the top 19. Prick the base with a fork 20, then evenly distribute the green filling 21.
Using the back of a spoon, make 4 hollows 22, then pour a whole egg into each one 23; to avoid breaking them, we recommend cracking the eggs separately first. Now add the white filling 34.
Gently level the cream 25, then cover with the second sheet of puff pastry 26 and trim the excess with a pair of scissors 27.
Seal the edges by twisting the pastry onto itself 28 29. In a small bowl, mix the yolk with the milk 30.
Brush the surface and edges of the pie with the mixture obtained 31. Bake in a preheated conventional oven at 392°F for about 50 minutes. Once golden, remove from the oven and let it cool slightly. Your easy pasqualina pie is ready to be served 33!