The Whole-Wheat Torta Pasqualina is one of the symbols of Easter, a recipe that recalls the awakening of spring.
In this version, the wholesome taste of whole wheat flour makes it particularly suitable even for the Easter Monday picnic.
When you cut it, the surprise is the little eggs you can glimpse among the chard.
A savory pie that is not only a recipe, but a gesture of conviviality to share — it can even be the centerpiece of your Easter lunch.
The origins of the Pasqualina pie are very old: it was already being made in the 1400s, and even then it was strictly linked to the Easter period, from which it takes its name.
Tradition also says the pastry was made of 33 thin sheets of dough referring to the years of Jesus, but of course I make it with 4 😉
It is said to come from Liguria, but it’s so good it has become a national dish.
In this case I preferred the traditional whole-wheat rustic savory recipe, so it’s vegetarian with eggs, Parmesan and cream; at the end you’ll find vegan alternatives.
Here are a few other recipes perfect for your Easter or Easter Monday menu:
- Difficulty: Medium
- Cost: Very inexpensive
- Preparation time: 40 Minutes
- Cooking time: 50 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Regional Italian
- Seasonality: Easter
Ingredients
- 2 1/2 cups type 2 (semi-whole) flour
- 2/3 cup water
- 3 1/2 tbsp extra virgin olive oil
- 21 oz Swiss chard
- 1 1/4 cups ricotta
- 1 clove garlic
- 6 eggs
- 2 tbsp breadcrumbs
- 3 oz Parmesan
- 1/3 cup heavy cream
- 1 pinch sea salt
- 1 pinch pepper
- 1 tbsp extra virgin olive oil (for the dough/sheets)
- 1 tbsp aromatic herbs (thyme, marjoram)
Steps
Knead the flour with water, oil and salt, form a ball and put it in the refrigerator for half an hour.
Meanwhile, steam the chard for 10 minutes (depending on how fresh the greens are).
Sauté them in a skillet with a drizzle of oil, garlic, salt and pepper to season and to dry them out a bit; when they are just warm, chop them and set aside.Put the ricotta in a bowl, add the eggs, salt, pepper and marjoram, mix well, then add the chopped chard, the Parmesan and the breadcrumbs and mix again.
Take the dough out of the fridge and divide it on a floured work surface into 4 parts.
Roll the first piece very thinly to a diameter that overhangs the pan by a couple of inches (use a 9.5-inch pan). Oil and flour the pan and, with the help of the rolling pin, lay the sheet into the pan.Brush with oil using a pastry brush, repeat the operation with the second sheet and lay it on top of the first.
At this point fill with the mixture, make 4 neat little holes where you will place the 4 eggs without shells, roll out the third and fourth sheets just the right diameter to cover the pan; brush with oil between each sheet and finally seal the edges.
Decorate with any leftover dough — I made little hearts — and bake in a convection oven at 356°F (180°C) for 60 minutes.
In the mixing bowl: water, oil, flour and salt, 2 min. knead (dough program), form a ball and put in the refrigerator for half an hour.
Steam the chard for 10 minutes (depends on the freshness of the greens, check them).I prefer to finish the chard in a skillet because they dry better, so sauté them with a drizzle of oil, garlic, salt and pepper to flavor and dry them a bit; when just warm, chop them.
Put the ricotta in the mixing bowl with the Parmesan, the breadcrumbs, 2 eggs and the cream, mix 20 sec. at speed 4, then add the chopped chard and mix 20 sec. at speed 3 counterclockwise.
Take the dough out of the fridge and divide it on a floured surface into 4 parts.
Roll the first piece very thinly to a diameter that overhangs the 9.5-inch pan. Oil and flour the pan and, with the help of the rolling pin, lay the sheet into the pan.Brush it with oil using a brush, repeat with the second sheet and lay it on top of the first. At this point fill with the mixture, make 4 holes where you will place the 4 eggs without shells, roll out the third and fourth sheets to the right diameter to cover the pan, brush with oil between each sheet and finally seal.
Decorate with the scraps and bake in a convection oven at 356°F (180°C) for 60 minutes.
Daniela’s Tips
The Pasqualina pie keeps very well for a couple of days if tightly covered and stored in the refrigerator.
I recommend trying it with dandelion greens mixed with the chard or with sow thistle (rosolaccio) — it turns out fantastic.
If you can’t find any of those, you can opt for spinach, remembering to add a bit of chili pepper or paprika to give it a little extra kick.
FAQ (Questions and Answers)
Can I use escarole instead of chard?
Of course, it strays a little from tradition but it still turns out great.
How do I avoid breaking the egg when I cut a slice?
You should cut the Pasqualina pie with a sharp knife that has a smooth blade. As fate would have it, the first slice cut took the loveliest egg with a nicely rounded white — the others had slightly more flattened whites — but a rustic pie is rustic for a reason.
Can I use all whole-wheat flour instead of type 2 flour?
Certainly, the flavor will be more pronounced — adjust the water because whole-wheat flour absorbs a bit more, or add a tablespoon of oil.
Can it be prepared the day before?
Yes, in fact I think it tastes even better the next day — also because this is not puff pastry but a rustic dough (brisè), so it holds up well.
