Torta Pasqualina

Torta Pasqualina

Spring in Italy has a very specific feeling. The air softens, the markets fill with greens, and kitchens begin to shift away from the heavier foods of winter. In Liguria, that shift is marked by one dish above all others: torta pasqualina.

This is not just a pie. It is a celebration of Easter and the arrival of spring, built with simple ingredients that carry deep meaning. The greens represent renewal. The ricotta brings richness after the restraint of Lent. And the whole eggs baked inside are a symbol of rebirth. Traditionally, this dish was made on Easter Sunday and enjoyed again the next day on Pasquetta, when families would head outdoors for picnics and long, relaxed meals.

The original versions were elaborate, sometimes made with dozens of paper thin layers of dough, each brushed with olive oil and stretched by hand. Today, most home cooks simplify that process, but the spirit of the dish remains the same. Light, fresh, and quietly impressive.

This version is scaled for an 8 inch pie dish, making it approachable while still honoring the tradition.

Recipe

Serves 10 - 12

Ingredients

For the Dough

• 2 cups flour

• 1/2 teaspoon salt

• 1/2 cup water

• 1 tablespoon olive oil

For the Filling

• 12 to 14 ounces spinach or Swiss chard

• 1 cup ricotta

• 1/3 cup grated Parmigiano Reggiano

• 1/2 small onion, finely chopped

• 2 tablespoons olive oil

• salt and pepper

• pinch of nutmeg

• 2 to 3 whole eggs

Instructions

1. Make the Dough

• In a bowl, combine the flour and salt.

• Add the water and olive oil and mix until a dough forms.

• Knead for about 8 to 10 minutes until smooth and elastic.

• Cover and let rest for at least 30 minutes.

2. Prepare the Greens

• Heat a pan over medium heat and add a small drizzle of olive oil.

• Add the spinach or chard and cook until fully wilted.

• Transfer to a colander and let cool slightly, then squeeze out as much liquid as possible. Chop finely.

3. Make the Filling

• In the same pan, cook the onion in olive oil until soft.

• Add the greens and cook for another 2 to 3 minutes.

• Let cool, then mix with the ricotta, grated cheese, salt, pepper, and nutmeg.

4. Roll the Dough

• Divide the dough into 4-6 pieces. Roll each piece into a very thin sheet, almost translucent.

5. Assemble

• Lightly oil an 8 inch metal pie dish.

• Lay down 2-3 sheets of dough, brushing each lightly with olive oil as you go.

• Add the filling and smooth it out evenly.

• Make 2 to 3 small wells in the filling and crack an egg into each one. Keep the yolks intact.

• Cover with the remaining 3 sheets of dough, again brushing lightly with olive oil between layers. Seal the edges and trim any excess. Prick the top lightly with a fork.

6. Bake

• Bake at 375 degrees Fahrenheit for 45 to 55 minutes, until golden brown.

7. Rest and Serve

• Let the pie rest for at least 20 to 30 minutes before slicing.

• It can be served warm or at room temperature, which is how it is traditionally enjoyed on Pasquetta.