Torta Pasqualina - Dessert
You want to surprise your loved ones with a special delicacy at Easter time? Try a Ligurian
Easter pie – a hearty pastry of spinach, ricotta cheese and eggs.
In Italy, the “Torta Pasqualina“ is traditionally served on Easter Monday, at a big picnic with
friends and family.
1/4 litre warm water,
4 tbsp. vegetable oil,
4 tbsp. olive oil,
1kg fresh leaf spinach,
400g ricotta cheese,
100g fresh grated parmesan cheese,
1 pinch of dried marjoram,
salt, fresh pepper
For the dough:
Mix the flour, salt, oil and water in a bowl and knead until a smooth consistency is achieved. Cut
the dough into fourteen equal pieces, sprinkle with flour, cover and leave to rest for one hour.
for the filling:
Whisk three eggs. Wash the spinach and cook for a few minutes, drain and chop finely.
Place the spinach, parmesan cheese, marjoram, salt and pepper and the whisked eggs into a
bowl and stir well.
Roll out two of the dough pieces thinly and cover the bottom and side of a greased spring form,
brush on some oil. Roll six further dough pieces into thin plates, place into the form one after the
other and brush some oil on each plate.
Now place the filling on top of the dough. Press six dents into the filling with a spoon. Break 6
eggs, one at a time, and allow to slide into the dents, taking care that the yolks remain intact.
Season the eggs with salt and pepper and sprinkle on some parmesan cheese.
Roll out the remaining dough pieces and layer on top of the filling, brushing some oil on each
Bake in a preheated oven (200°C) for one hour, then leave to cool.