The Pasqualina pie — grandma’s recipe. The traditional Pasqualina pie is one of the most representative savory pies of Italian Easter, alongside the Neapolitan casatiello, the tortano and the Easter cheese bread. Born in the Liguria culinary tradition, it is as iconic as Genoese pesto, and it is an ancient preparation made of very thin sheets of pasta matta made with water; the original filling was prepared with wild Swiss chard or spinach, fresh ricotta and whole eggs, symbols of rebirth and abundance.
By tradition, the Pasqualina pie has 33 layers, a number that recalls the years of Christ. Today, at home, that number is often reduced for practicality while keeping the symbolic and ritual meaning intact. The recipe enriches the Easter menu not only in Liguria but throughout Italy and beyond, together with many traditional Easter desserts. Originally the Pasqualina filling was made with spring wild greens gathered in the fields after winter, a testimony to a humble cuisine deeply tied to the seasons.
The presence of whole eggs inside is not accidental: they represent Easter, the life that is reborn, and make each slice a small surprise. Eggs are, after all, the quintessential Easter symbol and I love preparing them in a thousand ways for Easter, from colored hard-boiled eggs to eggs in a pastry crust with potatoes or with spinach, speck and cheese.
The Pasqualina pie belongs to a large family of regional Easter savory pies, such as the Campanian pizza chiena and other rustic preparations found throughout Italy, each tied to its land but united by the same festive spirit… Let’s head to the kitchen, but before you start working the dough, remember that if you want to stay updated on new recipes you can follow my Facebook page (here) and my Instagram profile (here).
Also check out these Easter recipes:
- Difficulty: Medium
- Cost: Budget
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Easter
Ingredients to make the traditional Pasqualina pie
- 5 cups flour
- 1 1/2 cups water (or white wine if you prefer a more intense flavor)
- 3 tbsp + 1 tsp tbsp sunflower oil (or extra virgin olive oil)
- 1 2/3 tsp salt
- 1.5 lb spinach (or wild Swiss chard or spring greens – all already cleaned)
- 1 onion (white or yellow)
- to taste extra virgin olive oil
- to taste salt
- 2/3 cup grated Parmigiano-Reggiano (or Grana)
- 1 pinch marjoram
- 1 pinch black pepper
- 2 1/2 cups cow's milk ricotta
- to taste salt
- 1 pinch black pepper
- 2 eggs
- to taste nutmeg
- 7 eggs
Tools
- Baking pan 10 in
- Bowls
- Skillet
- Rolling pin
- Oven
- Colander
Steps to make the Pasqualina pie
You can make Pasqualina with the dough I used, with homemade puff pastry or with shortcrust pastry; you’ll get a result that is more or less rustic, but always delicious.
Put the flour in a large bowl, add the salt, the extra virgin olive oil and the water little by little.
Start mixing, then knead the dough by hand until you get a soft, smooth and elastic dough.
Transfer it to the work surface, knead for a few minutes, let it rest for 5 minutes and then shape it into two elongated pieces.
Cut the dough into small pieces of about 50 g each, except for one piece that should weigh around 100 g. Form balls and cover them with plastic wrap. You should get about 14-15.
Let them rest for at least 30 minutes: this step is essential to be able to roll out very thin sheets. Work the ricotta (it must be very, very well drained) with the eggs, salt, pepper, cheese and nutmeg and set aside.
In a skillet, soften the sliced onion with a drizzle of oil.
Add the spinach (or Swiss chard or wild greens) and cook until completely wilted.
Transfer them to a colander and squeeze them very well to remove all excess water.
Chop them finely with a knife or snip them with kitchen scissors.
Then gather them in a bowl and work them together with eggs, cheese and seasonings.
Take a dough ball of about 100 g and roll it out with the rolling pin until you obtain a very thin sheet.
Lightly oil the baking pan with extra virgin olive oil and place the first sheet, letting it hang over the edges. Pour a drizzle of oil on the surface and brush it evenly.
Continue with a smaller ball, rolling the sheet in the center of the pan, and proceed in this way stacking 10 sheets, brushing each one with a little oil before adding the next. It won’t be easy, but with a bit of patience you’ll succeed.
Pour the spinach and ricotta filling into the pan and level it well, then add the ricotta mixture.
Using the back of a spoon, create small wells and break the whole eggs into them, spacing them out.
Cover with the 5 top sheets, each brushed with oil one by one. Fold the edges inward, sealing the pie well. Brush the surface with oil and
and bake in a preheated conventional oven at 356°F for about 45 minutes, until the surface is golden.
Remove the Pasqualina pie from the oven and let it cool slightly or completely before slicing: the filling will settle and the slices will be perfect.
Storage notes and tips
The Pasqualina pie keeps in the refrigerator for 2–3 days, well wrapped with plastic wrap or stored in an airtight container.
Before serving it is advisable to bring it to room temperature, or warm it slightly.
It is a pie that improves with resting: the next day the flavors are more harmonious and the filling is firmer.
For better results:
– use well-drained ricotta to avoid a watery filling
– squeeze the spinach or chard very well.
The Pasqualina pie can also be prepared in advance, making it ideal for holidays.
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FAQ (Questions & Answers)
How many layers does the traditional Pasqualina pie have?Tradition calls for 33 layers, a symbolic number representing the years of Christ. At home, the number is often reduced for practicality.
Can I use spinach instead of Swiss chard?
Yes, spinach is one of the most common alternatives to Swiss chard today and works perfectly for making Pasqualina pie.
Why are whole eggs added to the Pasqualina pie?
Whole eggs are a symbol of rebirth and Easter. During baking they set and create the characteristic “surprises” inside the pie.
Can I prepare the Pasqualina pie in advance?
Yes, the Pasqualina pie can be prepared the day before. After resting, the flavors become more balanced and the filling firmer.
Can I replace the homemade sheet dough?
Yes, you can use shortcrust pastry, pasta matta or even ready-made puff pastry. The result will be different, but still delicious.
