Here’s a classic, authentic-style recipe:
🥧🇮🇹 Torta Pasqualina (Italian Easter Pie)
🛒 Ingredients
For the Dough:
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2½ cups (300g) all-purpose flour
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½ tsp salt
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¼ cup (60 ml) olive oil
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¾ cup (180 ml) lukewarm water
(Or use store-bought puff pastry if you want a shortcut)
For the Filling:
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1½ lbs (700g) fresh spinach or Swiss chard (or use thawed frozen, well-drained)
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1 tbsp olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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1½ cups (400g) ricotta cheese
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½ cup grated Parmigiano Reggiano or Pecorino
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2 tbsp chopped fresh marjoram (optional but traditional)
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Salt and pepper, to taste
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4–6 whole eggs (depends on how many yolk “surprises” you want)
🥣 Instructions
1. Make the Dough:
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In a bowl, combine flour and salt. Add olive oil and water, mixing until a soft dough forms.
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Knead for 5–8 minutes until smooth.
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Divide into 4 equal balls (for 2 bottom and 2 top layers), cover, and let rest for 30 minutes.
2. Prepare the Filling:
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Sauté onion and garlic in olive oil until soft.
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Add chopped spinach or chard; cook until wilted and moisture evaporates. Cool slightly.
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In a large bowl, mix greens with ricotta, Parmigiano, marjoram, salt, and pepper.
3. Assemble the Pie:
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Preheat oven to 375°F (190°C).
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Roll out the first dough ball very thinly and lay it in a greased 9–10″ springform pan, draping over the edges. Repeat with the second ball, brushing lightly with olive oil between layers.
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Spread in the ricotta–spinach filling.
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Use a spoon to create 4–6 small indentations and carefully crack one egg into each.
4. Top Crust:
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Roll out remaining dough balls the same way. Lay one over the filling, brush lightly with oil, then add the final layer.
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Trim and crimp edges. Prick the top crust with a fork or make a small slit to vent steam.
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Brush with a little olive oil (or egg wash for a shinier finish).
5. Bake:
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Bake for 45–55 minutes, until golden brown and firm.
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Let cool slightly before slicing — this pie is delicious warm or at room temperature.
💡 Tips & Variations:
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Traditionally, 33 dough layers were used (symbolizing Christ’s age), but 4 is the practical norm today.
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You can substitute beet greens, kale, or even artichokes for the spinach.
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For a richer filling, add a few tablespoons of mascarpone or use a mix of cheeses.
Would you like a version using store-bought puff pastry, or perhaps a gluten-free or vegetarian (no egg) twist?
