Torta Pasqualina Recipe

This is an Italian Easter pie known as Torta Pasqualina. Some call it Italian Easter Cake but it is a savory dish made with puff pastry, ricotta, spinach, and eggs.

It is delicious but can be a lot of work to make from scratch. So, I use store-bought frozen phyllo dough to make it a simpler recipe. Typically, it is made into a very large pie that has 12 eggs in it to symbolize the Twelve Apostles. I make a smaller pie to suit our family’s needs.

Torta Pasqualina Recipe

Be sure to scroll down for a printable recipe!

Ingredients:

1 lb. spinach, washed and chopped

A medium onion, finely minced

1 tbsp. olive oil + more for brushing

1 tbsp. chopped fresh parsley

1/2 tsp. marjoram

2 tsp. minced garlic

pinch of nutmeg

1 c. grated Parmesan (freshly grated is best)

15 oz. ricotta

1/3 c. heavy cream

salt and pepper to taste

2 sheets frozen puff pastry

7 large eggs

2 T. melted butter

Instructions:

Prepping the ingredients –

This is a deep dish pie so you need a pan that’s at least 2-3 inches deep. An 8-inch springform pan works well here. Saute the onion in olive oil. When translucent, stir in the garlic and add the spinach to the skillet. Continue sautéing until wilted.

Remove from heat and stir in half of the parsley, half of the marjoram, the nutmeg, and ½ cup of Parmesan. Allow this to cool while working on the rest of the recipe. Mix the ricotta, cream, and one egg. Season with some salt (about 1/4 tsp. seems to work well here).

Putting together the pie –

Take the Phyllo pastry out of its package but be sure to keep it covered with a dampened towel as you are working as it will dry out very easily. Brush the pan with olive oil and lay one sheet of Phyllo pastry in it, allowing the pastry to extend up the edges of the pan. If any of it hangs over the edges, trim that off.

Spread on the spinach mixture followed by the ricotta mixture. In this, make 5 “wells”.

Adding the eggs –

Break an egg into each well, trying to keep them contained to their own wells as much as you can. Sprinkle the eggs with salt and pepper as well as the remaining parsley, marjoram, and Parmesan. Pour the melted butter over the top of the whole pie.

Now cover the filling with the rest of the Phyllo pastry. Finish off by brushing a beaten egg over the top of the pie (you may not need the whole thing). Bake at 350 degrees F for about an hour until golden brown. Allow it to cool for about half an hour (or up to 45 minutes) before removing the springform ring.

This can be served warm or cold.

Note: You can also divide the recipe and put the Torta Pasqualina in separate baking ramekins so that each person gets their own.

Print

Torta Pasqualina Recipe

This is an Italian Easter pie known as Torta Pasqualina. Some call it Italian Easter Cake but it is a savory dish made with puff pastry, ricotta, spinach, and eggs.

Course Brunch, Main Course

Cuisine Italian

Keyword eggs, meat pie, ricotta, spinach

Prep Time 20 minutes

Cook Time 1 hour

Cooling Time 30 minutes

Servings 8

Calories 579 kcal

Ingredients

• 1 lb. spinach washed and chopped
• 1 medium onion finely minced
• 1 T. olive oil + more for brushing
• 1 T. chopped fresh parsley
• 1 tsp. marjoram
• 1 tsp. minced garlic
• pinch of nutmeg
• 1 c. grated Parmesan freshly grated is best
• 15 oz. ricotta
• 1/3 c. heavy cream
• salt and pepper to taste
• 2 sheets frozen puff pastry
• 7 large eggs
• 2 T. melted butter

Instructions

1. This is a deep dish pie so you need a pan that’s at least 2-3 inches deep. A n 8-inch springform pan works well here. Saute the onion in olive oil. When translucent, stir in the garlic and add the spinach to the skillet. Continue sautéing until wilted.
2. Remove from heat and stir in half of the parsley, half of the marjoram, the nutmeg, and ½ cup of Parmesan. Allow this to cool while working on the rest of the recipe. Mix the ricotta, cream, and one egg. Season with some salt (about 1/4 tsp. seems to work well here).
3. Take the Phyllo pastry out of its package but be sure to keep it covered with a dampened towel as you are working as it will dry out very easily. Brush the pan with olive oil and lay one sheet of Phyllo pastry in it, allowing the pastry to extend up the edges of the pan. If any of it hangs over the edges, trim that off.
4. Spread on the spinach mixture followed by the ricotta mixture. In this, make 5 “wells”.
5. Break an egg into each well, trying to keep them contained to their own wells as much as you can. Sprinkle the eggs with salt and pepper as well as the remaining parsley, marjoram, and Parmesan. Pour the melted butter over the top of the whole pie.
6. Now cover the filling with the rest of the Phyllo pastry. Finish off by brushing a beaten egg over the top of the pie (you may not need the whole thing). Bake at 350 degrees F for about an hour until golden brown. Allow it to cool for about half an hour (or up to 45 minutes) before removing the springform ring.
7. This can be served warm or cold.

Recipe Notes

You can also divide the recipe and put it in separate baking ramekins so that each person gets their own.

Nutrition Facts

Torta Pasqualina Recipe

Amount Per Serving

Calories 579 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 16g100%

Trans Fat 0.1g

Polyunsaturated Fat 3g

Monounsaturated Fat 10g

Cholesterol 215mg72%

Sodium 1030mg45%

Potassium 577mg16%

Carbohydrates 47g16%

Fiber 3g13%

Sugar 2g2%

Protein 27g54%

Vitamin A 6341IU127%

Vitamin C 18mg22%

Calcium 482mg48%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.