Torta pasqualina is a savory pie traditionally made for Easter. It can be eaten hot, warm or at room temperature, which makes it ideal for the Easter Monday picnic (the Monday of the Angel).
The original recipe calls for multiple layers of pastry (historically even 33 layers). Today I propose the easy and quick version of torta pasqualina, equally delicious.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 50 Minutes
- Portions: 8 people
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Easter, Easter Monday
Ingredients for Easy Torta Pasqualina
- 2 rolls puff pastry (round)
- 1.1 lb frozen spinach
- 2 cups ricotta cheese
- 1.4 oz grated Parmesan (about 1/3 cup)
- 5 eggs
- to taste salt
- 1 egg
- 1 pinch salt
Recommended tools
- Pan springform pan, 9.5 in
Preparation EASY TORTA PASQUALINA
Put the frozen spinach in a non-stick skillet, cover and cook over low heat, stirring occasionally, until thawed.
Season with a pinch of salt, mix, remove from the heat, drain the spinach and let it cool slightly.
Squeeze out the excess liquid and chop the spinach.
Place the spinach in a bowl, add the ricotta, the Parmesan and one lightly beaten egg; mix everything well.
Line a springform pan about 9.5 in in diameter with one sheet of puff pastry. Prick the pastry with the tines of a fork, fill the pastry shell with the ricotta and spinach mixture and level it with the back of a spoon. Make 4 evenly spaced wells in the filling.
Crack 4 eggs and pour one into each well (they will set during oven baking).
Cut the remaining sheet of puff pastry into a circle the same size as the pan; prick it with a fork and place it over the pie filling.
Fold the edges of the bottom disk over and gently seal.
Beat one egg with a pinch of salt and use it to generously brush the surface of the torta pasqualina.
Bake the savory pie in a preheated fan (convection) oven at 356°F for about 40 minutes, until the puff pastry turns a nice golden color. If you use a conventional oven, set the temperature to 374–392°F.
Remove the easy torta pasqualina from the oven and let it cool slightly before taking it out of the pan.
You can serve the torta pasqualina hot or at room temperature.
Tip: if you decide to serve it hot, wait about ten minutes before removing it from the pan.
Watch the → video of the EASY TORTA PASQUALINA
Notes
I recommend squeezing the spinach well to avoid releasing too much water during baking.
With the leftover puff pastry scraps you can make puff pastry appetizers for an aperitif or puff pastry cookies.
FAQ (Questions and Answers)
What kind of ricotta should I use for torta pasqualina?
You can use whichever you prefer: sheep’s ricotta, cow’s ricotta or even the packaged ricotta bought at the supermarket.
Can I use fresh spinach?
Certainly. In that case wash it and put it in the pan still wet, without adding water. Then proceed with the recipe.
Can I replace ricotta with another cheese?
If you like, you can also use robiola or other spreadable fresh cheeses, but ricotta remains the lighter and more traditional choice.
How do I store torta pasqualina?
Store it in the refrigerator for 2-3 days, well covered. Before serving you can leave it at room temperature or warm it slightly.
Can I prepare it in advance?
Sure, it’s perfect to prepare the day before. In fact, it’s often even tastier the next day.
Can I freeze it?
Yes, you can freeze it already cooked. When you need it, let it thaw and heat it in the oven for a few minutes.
How can I make a more flavorful filling?
It’s already quite flavorful, but you can replace the Parmesan with grated pecorino and add a pinch of nutmeg or some black pepper to give the filling more character.
Is it possible to use shortcrust pastry instead of puff pastry?
Yes, shortcrust pastry (pâte brisée) is a great alternative and will give the pie a more crumbly, rustic texture.
