The Mini Gluten-Free and Dairy-Free Pasqualina Pies are the simplified and “mini” version of the more complex Ligurian Pasqualina Pie.
The Pasqualina Pie is a savory pie made with a base of simple dough, filled with chard, cheese, and eggs.
It has ancient origins, dating back to the period of Genoese domination over the surrounding lands, but the modern recipe has been consolidated over the centuries.
Its preparation is rooted in peasant tradition, when families prepared this pie to celebrate Easter, taking advantage of the seasonal availability of fresh herbs and eggs.
The tradition of the Pasqualina Pie derives from a long-standing Christian custom that involved preparing abundant and symbolic dishes for Easter, with the filling reflecting themes of rebirth and nature awakening.
The eggs inside the pie are not just an ingredient, but also a symbol of new life.
In the 1800s, the recipe called for 27 layers: 10 bottom layers and 17 top layers. On the first layer, a bit of oil is brushed and another layer is laid, and so on for all, one on top of the other.
The version with 33 layers of dough is often associated with a legend referring to the 33 years of Jesus Christ’s life, thus giving the pie a strong symbolic value.
With the help of a spoon, some cavities are made to insert some whole eggs, which will harden with the cooking of the pie. A bit of salt and pepper can be sprinkled on each egg.
Traditionally, the Easter one is the richest, prepared with an abundant filling of greens, cheese, originally prescinseua, and eggs, but today it is possible to find it in different versions.
- Difficulty: Medium
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8Pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Easter, All Seasons
Ingredients for mini gluten-free Pasqualina pies:
- 2 rolls gluten-free puff pastry
- 7 oz lactose-free ricotta
- 7 oz chard
- 3 eggs
- 4 hard-boiled eggs
- 1.4 oz grated parmesan
- 1 spring onion
- to taste marjoram
- to taste salt and pepper
- to taste extra virgin olive oil
Tools
- 1 Muffin Tin
Steps
Wash and boil the greens in salted boiling water for 5-7 minutes. Drain them well and let cool. Then, squeeze well to remove excess water and finely chop.
If you want to prepare the gluten-free simple dough, find the recipe on the blog.
Filling Preparation:
– In a pan with a bit of extra virgin olive oil, sauté the greens with the green part of the spring onion, add two beaten eggs and mix them into the filling, add the grated cheese, salt, and fresh chopped marjoram.
Molding Preparation:
– Take a muffin tin and brush it with a bit of extra virgin olive oil to prevent the puff pastry from sticking.
Lay the puff pastry:
– Roll out the puff pastry and cut it into squares and circles large enough to line each mold. Press the dough well on the bottom and along the edges of the molds.
Filling:
– Fill each muffin with the greens filling, making an indentation to insert half a hard-boiled egg, adding salt and pepper on top, add a tablespoon of ricotta and cover with more puff pastry.
– Brush the surface of the mini pasqualina pies with beaten egg.
Baking:
– Bake in a preheated oven at 356°F (180°C) for about 20-25 minutes, or until the mini pies are golden and crispy.
– Allow the gluten-free mini pasqualina pies to cool slightly before serving.
I made this recipe during a TikTok live stream together with food blogger colleague Paola from the blog Polemica in Cucina, who prepared a savory pie very similar to the Ligurian Pasqualina Pie, whose recipe you can find on her blog: Swiss Chard and Ricotta Pie .
Curiosities…
The Pasqualina Pie is typical of Liguria (more precisely from Genoa and Borgotaro) and is also prepared in other parts of Italy with different characteristics (sometimes even in a sweet version).
To check the cooking of the layers, the housewife would leave a piece of dough out of the festoon, called oœagin (little ear).
The Liguria Region has registered two traditional Italian food products with the name of Pasqualina Pie with the Ministry of Agricultural Policies.
The Liguria Region has registered two traditional Italian food products with the name of Pasqualina Pie with the Ministry of Agricultural Policies.
FAQ (Questions and Answers)
When was the first Pasqualina Pie made?
The existence of the Genoese Pasqualina Pie is documented from the 16th century, when the scholar Ortensio Lando mentioned it in the “Catalogue of the inventors of things that are eaten and drunk”. Then, it was known as gattafura, because cats liked to steal it and were fond of it, but the same writer was so fond of it that he wrote: “I liked it more than a bear likes honey”
What are the most well-known variations of the Pasqualina Pie?
There is a variation of the Ligurian Pasqualina pie where all the ingredients are mixed together without making layers between vegetables, curd (prescinseua), and eggs, and this one is called “cappuccina pie” or “capussinna” in Genoese.
A variation includes artichokes, spinach, onion, or other vegetables like cardoons, mushrooms, and pumpkin; finally, a mixture of all the mentioned vegetables with peas can be made, but the true Genoese Pasqualina Pie is made only with chard.Do Pasqualina pies exist in other regions of Italy as well?
In Piedmont, the Pasqualina Pie is similar to the Ligurian version, but with some differences. It is often prepared with a mixed vegetable filling like spinach, chard, or other greens, and enriched with cheeses like ricotta or robiola. The recipe may also include boiled eggs, just like in the Ligurian version.
In Tuscany, it can be found in a more rustic version, often prepared with puff pastry rather than simple dough. In Tuscany, the greens filling is also used, which is sometimes enriched with Tuscan pecorino and fresh eggs.
Sometimes, the pie is baked in larger pans, serving as a single dish.
In Emilia-Romagna, it can be found with a mix of vegetables that may also include onion and garlic. Here too, eggs are often incorporated into the filling.
I dedicate my reading of the famous song by Bruno Lauzi:
