The Pasqualina Pie with puff pastry is the simplest, fastest, and most accessible version of one of the symbolic dishes of Easter in Liguria and all over Italy. With a few genuine ingredients and a ready-made puff pastry roll, you can make a savory pie rich in flavor and perfect to bring to the table during the festivities.
Filled with ricotta, spinach or chard, grated cheese, and whole eggs that remain visible inside, the Pasqualina is a hymn to spring renewal, home cooking, and rustic traditional flavors. In this version, using ready-made puff pastry saves you time without sacrificing taste.
Perfect as an appetizer or main dish, the Pasqualina pie is also ideal for Easter Monday lunch, for outdoor trips or picnics, as it is also good at room temperature. It can be prepared in advance and customized with different herbs or even with the addition of cheeses to taste.
For the version with air fryer cooking click HERE.
If you want to bring a great Easter classic to the table, but with a touch of practicality, this recipe is for you!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4/6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, All seasons
Ingredients for the PASQUALINA PIE WITH PUFF PASTRY:
- 1 cup g ricotta
- 2 rolls round puff pastry
- 6 medium eggs (at room temperature)
- 26 oz g frozen spinach
- 4 tablespoons extra virgin olive oil
- 4 tablespoons grated parmesan
- 1 clove garlic
- to taste fine salt
- to taste black pepper
- to taste nutmeg (optional)
Tools for the PASQUALINA PIE WITH PUFF PASTRY:
- 1 Springform pan 9.5 inches in diameter
- 1 Frying pan non-stick
- 1 Bowl
- 1 Spoon
- 1 Fork
Steps for Preparing and Cooking the PASQUALINA PIE WITH PUFF PASTRY:
In a large frying pan, put 2 tablespoons of extra virgin olive oil, the garlic clove, and let it heat up, then add the frozen spinach, salt, and cook for 10 minutes, until the spinach is cooked and well-dried. Remove the garlic clove and let it cool. Once cooled, chop them coarsely with a knife (blending is not recommended).
The amount of spinach once cooked should be about 500 grams.
In a large bowl, put the ricotta and mix it well with a spoon, then add 2 slightly beaten eggs, the parmesan, salt, and pepper and mix the ingredients well to get a homogeneous mixture, add the previously prepared spinach.
Mix the mixture well, adjust salt if necessary, if you like you can also add a sprinkle of nutmeg.
In a springform pan (24 centimeters in diameter) unroll a roll of puff pastry, leave the provided parchment paper, put the prepared mixture and level it well, then with the back of a spoon make 4 cavities and gently break the 4 eggs inside the cavities, cover them with a little filling.
Unroll the remaining roll of puff pastry and prick it well with a fork, then lay it over the filling, remove the excess pastry and seal the edges well.
Brush with a little olive oil and bake at 356°F for about 30/35 minutes, it should be well golden.
FAQ (Questions and Answers)
Can I use whole wheat or gluten-free puff pastry?
Yes! You can use whole wheat or gluten-free puff pastry: the result will be excellent. Just check the cooking times, which may vary slightly.
What vegetables can I use in the filling?
Traditionally, chard or spinach is used, but you can also try chicory, herbs, grated zucchini, or braised artichokes.
Can it be prepared in advance?
Of course! You can prepare it the day before and store it in the fridge. It tastes great the day after, at room temperature.
Can I freeze it?
Yes, you can freeze it already cooked, whole or in slices. Reheat in the oven before serving.
