Torta Pasqualina: The Quintessential Easter Pie of Italy

As Easter approaches, Italian homes begin to buzz with the comforting aromas of springtime specialties. Among these, Torta Pasqualina stands out not only for its flavor but for its deep cultural symbolism. This savory pie, hailing from Liguria, graces Easter tables across Italy and is a beloved part of Pasqua (Easter) celebrations.

“Natale con i tuoi, Pasqua con chi vuoi.” An Italian proverb meaning, “Christmas with your family, Easter with whoever you want.”

Torta Pasqualina is more than a delicious dish—it’s a symbol of rebirth, family, and tradition. Typically eaten on Easter Sunday or Pasquetta (Easter Monday) during countryside picnics, the pie’s layers of greens, cheese, and whole eggs represent renewal and the coming of spring. Just as Italy embraces the season with tulip picking, road trips, and family gatherings, this pie brings together the bounty of the garden and the warmth of home.

A Slice of History and Symbolism

The name “Pasqualina” comes from Pasqua, the Italian word for Easter. The traditional Ligurian version was made with 33 layers of pastry—one for each year of Christ’s life—a detail often shortened today but remembered with reverence. Inside, it holds a rich, cheesy filling made with spinach or chard, ricotta, and whole eggs cracked directly into the pie before baking. As the pie cooks, the eggs harden and slice beautifully, revealing a sunny surprise in each wedge.

Torta Pasqualina Recipe (Modern Adaptation)

This version is simpler than the 33-layer original, but every bit as delicious and meaningful. Perfect for Easter brunch, a light lunch, or Pasquetta picnics.

Ingredients (Serves 6–8)

For the crust (you can use store-bought puff pastry for ease):

• 2 sheets of puff pastry (rectangular or round)

For the filling:

• 500 g (about 1 lb) fresh spinach or Swiss chard
• 1 tablespoon olive oil
• 1 small onion or spring onion, finely chopped
• Salt and pepper to taste
• Nutmeg (optional)
• 300 g (10 oz) ricotta cheese
• 50 g (½ cup) grated Parmigiano Reggiano
• 4 eggs
• Butter for greasing

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Instructions

1. Prepare the greens: Wash and roughly chop the spinach or chard. Sauté in a pan with olive oil and the chopped onion until wilted and tender (about 8–10 minutes). Let cool, then squeeze out any excess liquid.
2. Mix the filling: In a bowl, combine the cooked greens, ricotta, grated Parmigiano, salt, pepper, and a pinch of nutmeg. Stir in two eggs until well mixed.
3. Assemble the pie:
   • Preheat your oven to 180°C (350°F).
   • Line a buttered pie dish or springform pan with one sheet of puff pastry. Let the edges hang over slightly.
   • Spoon in the ricotta and greens mixture, smoothing the top.
4. Add the symbolic eggs:
   • With a spoon, make two or three small wells in the filling.
   • Crack a whole egg into each well, being careful not to break the yolk.
5. Seal and bake:
   • Cover with the second sheet of puff pastry. Seal the edges and tuck them in. You can crimp the sides with a fork or twist them for decoration.
   • Prick the top with a fork and brush with a little beaten egg or milk if you like a golden finish.
   • Bake for 45–50 minutes, or until golden brown and puffed.
6. Cool and serve: Let the pie cool slightly before slicing to reveal the whole eggs inside. It’s delicious warm or at room temperature—ideal for spring outings or holiday buffets.

Perfect for Pasquetta

On Pasquetta (Easter Monday), Italians take to the parks and hillsides for picnics and fresh air. Torta Pasqualina travels well and is a traditional favorite, alongside hard-boiled eggs, focaccia, and a bottle of wine. Pair it with a glass of Vermentino or a light rosé and celebrate spring the Italian way. Whether you’re enjoying it in a sun-drenched garden or from your city balcony, Torta Pasqualina brings a taste of Italy’s Easter magic to your table. Buona Pasqua!