Genovese Pasqualina pie with chard and ricotta: the foolproof recipe for Easter 2026
Pasqualina Pie: the ritual of spring wrapped in a pastry shell
There is a precise moment, just before Easter, when bunches of the most tender, brightest chard appear in the markets. It’s the irresistible call of the Pasqualina Pie, the dish that more than any other evokes the Easter lunch.
Making it is a small ritual of patience and love: you start with the vegetables that gently wilt in the pan and reach that magical instant when you create the “nests” in the ricotta cream to hold the whole eggs.
This recipe speaks of traditions passed down through generations, a piece of Ligurian history that wins everyone over at the first bite.
The real secret for a show-stopping Pasqualina lies in the harmony of its textures. Imagine a golden, flaky outer crust hiding a velvety heart of chard and ricotta.
The master’s touch is knowing how to handle the ingredients correctly: drying the greens well and letting the pie rest allows the flavors to meld in a perfect embrace.
When you bring it to the table and cut the first slice, revealing the whole cooked egg immersed in the green filling, you’ll understand why this pie is the undisputed queen of festive meals.
Follow these steps and your Pasqualina will be the star of the table: tall, golden and incredibly crunchy on the outside.
- Difficulty: Medium
- Cost: Budget
- Preparation time: 20 Minutes
- Cooking time: 45 Minutes
- Portions: 8 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Pasqualina Ingredients
- 2 sheets shortcrust pastry (pâte brisée)
- 1 egg (for the final egg wash)
- 2.2 lb Swiss chard (or fresh spinach)
- 1 1/2 cups whole-milk ricotta (well drained)
- 4 tbsp Parmigiano Reggiano PDO
- 1 spring onion (fresh)
- 4 eggs (whole, to be inserted raw)
- 1 egg (to bind the filling)
- to taste marjoram (fresh)
- to taste extra virgin olive oil
- 1 pinch black pepper
- to taste fine salt
Tools
- Baking pan
- Pot
- Bowl
Procedure Pasqualina Pie with chard and ricotta
Start by finely chopping the spring onion. Sauté it for a few seconds in a large pot with a tablespoon of oil. Add the well-washed chard (or spinach) and the chopped marjoram. Cover and let them wilt for a few minutes. Key step: when the greens are soft, remove the lid, raise the heat slightly and dry off all the cooking water. Let cool completely: the greens should feel plump but dry to the touch.
In a bowl, combine the cold chard with the ricotta (previously drained in a sieve). Add the Parmesan, one egg, salt and pepper. Mix well until you obtain a thick, velvety cream that is not overly runny. If the ricotta is of good quality, the texture will be pleasantly grainy and rich.
Line the pan with the first sheet of pastry (if using homemade dough, overlap two thin layers brushed with oil). Pour in the chard filling. With the back of a spoon, make 4 small wells about 2 in apart. Break a raw egg into each well: this will create the visual contrast typical of Pasqualina when sliced.
Cover with the second sheet (or two more thin sheets). Seal the edges by creating a decorative rope and gently prick the surface. Place the pie in the fridge for 30 minutes: the temperature shock between the cold fridge and the hot oven is the secret to a nicely risen, layered crust. Before baking, brush with the beaten egg.
Bake in a conventional oven at 392°F (356°F for fan/convection) on the middle-lower rack for 25 minutes. Then lower to 356°F (conventional) and continue for another 15–20 minutes. The pie should be golden, puffed and with a dry-sounding crust to the touch. Let cool in the pan for at least 15 minutes before unmolding.
Notes on ingredients and substitutions
The Pastry: If you have the time, homemade oil shortcrust (pâte brisée) gives a more rustic, tender flakiness compared to store-bought.
The Herbs: Do not overlook the marjoram; it is the ingredient that gives the dish its Ligurian identity, transforming a simple savory pie into a true Pasqualina.
Storage
Pasqualina Pie is a dish that requires patience: a rest of 5–6 hours is essential to allow the filling to stabilize. It’s even better the next day. Keep refrigerated for 2–3 days.
Tips
For an even more reliable bottom, you can sprinkle the base of the pastry with a tablespoon of Parmesan or breadcrumbs before adding the filling: it will act as a barrier against residual moisture.
FAQ (Questions & Answers)
Can I use frozen chard?
Yes, but be sure to squeeze it out very well after cooking. Frozen greens are much wetter than fresh ones.
Why did the eggs inside turn green?
It’s a natural reaction between the sulfur in the egg and the greens if cooking is prolonged. It doesn’t affect the flavor, but an adequate rest in the fridge before baking helps to stabilize temperatures.
Can I omit the whole eggs?
Of course, but you’d lose the symbol of Easter rebirth! The texture of the cooked egg encased in the chard cream is the soul of the dish.
