Torta Pasqualina: Italian Easter Pie

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A year ago, I came across a recipe for torta pasqualina online.  I thought it looked so beautiful when it was sliced; the crisp golden pastry enveloping the striking green spinach filling and whole eggs.  I tweaked some recipes and put my own spin on this classic to create a delicious main course for you to enjoy this Easter.

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About Torta Pasqualina

What is it?

It’s an Italian Easter pie.  It originally contained 33 layers of very thinly rolled pastry that were alternated with layers of the spinach filling, each pastry layer representing a year of Jesus’ life on Earth.  Before baking, twelve whole raw eggs were hidden inside to represent Jesus’ twelve disciples.

Where does it come from?

This dish originates from Liguria, a region in northwest Italy situated along the seacoast.  Torta pasqualina is a traditional Easter dish there.

How many calories?

There’s 500 calories per slice, including the eggs and pastry.  It’s actually full of protein and vitamins due to the eggs, cheese, and greens.  If you’re on a diet, use lowfat cheese, shortcrust pastry instead of puff, and cut a smaller slice.

Questions

Can I make it ahead of time?

Yes, you can make the pie up to 3 days in advance.  The pastry is the most crisp the same day that it is baked.  It definitely makes for good leftovers!

Does it need to be refrigerated?

Yes, it does need to be refrigerated because it contains eggs and three kinds of cheese.  Simply refrigerate it tightly covered for up to 3 days.  Reheat in a 350 F oven until warm, or microwave individual slices for 30 seconds on 70% power.

Can I freeze it?

It’s not recommended to freeze torta pasqualina because the egg whites don’t have a nice texture when thawed.  The spinach filling can be made a few days in advance and kept in the fridge until you’re ready to assemble and bake the torta.

Sides

• Bruschetta
• Salad
• Fresh vegetables (asparagus, broccoli, tomatoes, etc.)
• Creamy soup (tomato, carrot, potato)
• Slice of crusty Italian bread

How to Make

Gather the ingredients.

Heat the olive oil in a saucepan over medium-high heat, then add the chopped onions and saute until softened.

Add the green onions and continue to cook until golden.

Remove the onions from the pan, then add the spinach and parsley.  Cook over medium heat until wilted and all the liquid has evaporated.

Dump the cooked greens into a mesh sieve and use the back of a spoon to squeeze out as much water as possible.  Then, squeeze handfuls of the mixture with your fist to extract every last bit of liquid.  This is a crucial step to preventing a soggy pie later.

Stir together the sauteed onion mixture, the cooked greens, the cheeses, and the spices until well blended.  Adjust the seasonings to taste as desired.

Roll out some puff pastry and use it to line a 9-inch tart pan.  Spread the spinach filling inside.

Scoop out some of the filling to create four holes.  Crack a medium-sized egg into each hole.  (The scooped-out filling can be baked in leftover pastry to create a miniature pie.)

Cover the tart with the remaining pastry and press the edges to seal.  Brush the entire pie with beaten egg.

Bake at 400 F for 35 minutes, until the pastry is a rich golden brown.  Let it cool on a wire rack for at least half an hour before serving to allow the filling to set.

Variations

• Cheese: use all Parmesan for a more authentic recipe.
• Greens: chopped Swiss chard is a traditional choice instead of the spinach.
• Eggs: use quail’s eggs if you want to have 12 eggs inside
• Pastry: phyllo is more authentic, but feel free to try puff pastry or shortcrust if you like.

Pro Tips

• Adjust the seasonings to taste.  Make it how you like it.
• Press out as much liquid as possible from the spinach.
• Use medium eggs, not large ones, as they will fit much better in the filling.
• Put the pie on top of a cookie sheet as it bakes to catch any liquid that seeps out.
• Let it cool for 30 minutes before cutting to allow the filling to set.

Recommended Tools

• Large Skillet: this spacious Emeril skillet has a heavy bottomed base for even heat distribution.
• Wooden Turner: this sturdy bamboo turner makes stirring veggies quick and easy.
• Pastry Brushes: these natural hair brushes don’t lose their bristles easily.
• Mesh Sieves: this set of 4 sieves make it easy to sift and strain ingredients.
• 9-inch Tart Pan: this beautiful fluted pan has a loose bottom for easy removal of the tart.
• Cake Lifter: this giant spatula makes is super simple to move cakes and pies around.

Other Savory Pie Recipes

• Woolton Pie
• Chicken, Bacon, and Apricot Pies
• Ham and Cabbage Pie
• Cheesy Ham and Potato Pie
• Chicken and Leek Pie

The pleasure of a 5-star review for this recipe would be greatly appreciated.

Recipe

Torta Pasqualina: Italian Easter Pie

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★★★★★

5 from 3 reviews

• Author: Emma
• Prep Time: 1 hour 5 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 40 minutes
• Yield: 10 slices 1x

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Description

Torta pasqualina is an Italian Easter pie packed with spinach, three cheeses, and whole eggs.  It’s a stunning main dish for your Easter dinner.  This vegetarian pie is made with rough puff pastry for a flaky, buttery finish.  You need to put this pie on your Easter menu!

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Scale 1x2x3x

Ingredients

For the Filling

• 2 1/3 cups yellow onion, finely chopped (395g)
• 3 tablespoons olive oil
• 1 cup spring onion, green and white parts, sliced (62g)
• 9 ounces frozen chopped spinach, thawed (255g)
• 1 1/2 cups fresh curly parsley sprigs, packed (22g)
• 8 ounces cream cheese, softened (227g)
• 3/4 cup extra sharp cheddar cheese, grated (75g)
• 3/4 cup Parmesan cheese, grated (75g)
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon sea salt
• 4 medium eggs

For the Pastry

• 1.3 lb puff pastry (600g)
• 1 large egg, beaten

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Instructions

Making the Filling (45 min)

1. Prep all the ingredients.
2. Heat the olive oil in a large frying pan over medium-high heat.  Add the onions and saute until soft, then add the sliced green onions and continue to cook until golden.  Once they’re cooked, spoon into a bowl and set aside.
3. Add the spinach and fresh parsley to the frying pan and cook over medium heat, stirring occasionally, until the liquid has fully evaporated and the leaves are wilted.
4. Put the spinach mixture in a large sieve and use the back of a spoon to squeeze out as much liquid as possible.  To get the last of the liquid out, squeeze fistfuls of the mixture with your hands.  This is a vitally important step, so don’t skip it.
5. Mix the cooked onions and spinach together, then stir in the cream cheese, grated cheeses, and seasonings until well blended.  Adjust the seasonings to taste.

Assembling & Baking the Pie (20 min + 35 min baking)

1. Preheat the oven to 400 F and place a large, rimmed cookie sheet in the oven to preheat.  Beat one large egg until well blended.
2. Set aside about 1/3 of the pastry for the lid.  Roll out the remaining pastry on a lightly floured surface to about 1/8 inch (3mm) thick, then use it to line a 9-inch, loose-bottomed tart pan.  Trim off any excess pastry.
3. Spread the filling evenly in the pastry, then make four large holes for the eggs, spacing them equally apart.  You’ll have extra filling that you can bake in a ramekin and enjoy separately.  Then, crack an egg into each hole.
4. Roll out the remaining pastry until it’s just big enough to cover the pie.  Brush the edge of the pastry with beaten egg, then lay the top over it and press the edges to seal.  Trim off the excess pastry and brush the top with beaten egg.  Cut a few small vent holes in the top and decorate with leftover pastry as desired.
5. Bake at 400 F for about 35 minutes, until the pastry is well risen and a rich golden brown.  Some liquid will seep out of the pan during cooking, so make sure to bake it on top of the rimmed cookie sheet.
6. Let the pie cool for a minute in the pan, then remove and place on the serving plate.  Allow it to stand for about 30 minutes before slicing to allow the eggs and filling to set.

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Notes

• Adjust the seasonings to taste.  Make it how you like it.
• Press out as much liquid as possible from the spinach.
• Use medium eggs, not large ones, as they will fit much better in the filling.
• Put the pie on top of a cookie sheet as it bakes to catch any liquid that seeps out.
• Let it cool for 30 minutes before cutting to allow the filling to set.

• Category: Dinner
• Method: Baked
• Cuisine: Italian

Keywords: torta pasquale, torta pasqualina with puff pastry

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This post was originally published on March 23, 2018 and has been updated and expanded with additional information and photos to make this recipe a success.