Torta pasqualina is one of the most authentic symbols of Liguria’s cuisine, a dish linked to the Easter tradition and its ancient peasant roots. In the original recipe, prepared especially in the city of Genoa, very thin handmade layers of pastry were used (33 like the years of Christ) filled with chard, prescinsêua, a fresh soft and slightly acidic cheese with a creamy consistency (halfway between ricotta and yogurt), and whole eggs, the stars of a rich and scenic filling.
Today there are many more practical variants, designed to fit modern rhythms without giving up the taste of tradition. In this version, preparation becomes faster thanks to the use of ready-made pâte brisée, while the spinach and ricotta filling retains all the creaminess and simplicity typical of this dish.
The result is a rustic and flavorful savory pie, perfect for bringing a taste of tradition to the table with a touch of practicality, ideal for Easter lunch, the Easter Monday picnic or a simple aperitif with friends.
Now take a minute to read the recipe and then…let’s COOK and EAT!!
See also
- Difficulty: Very easy
- Cost: Low cost
- Preparation time: 30 Minutes
- Cooking time: 35 Minutes
- Portions: 6
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 2 rolls ready-made pâte brisée (round)
- 2 1/4 cups spinach, cooked, boiled (boiled)
- 1 1/4 cups ricotta (well drained)
- 5 eggs
- 1 1/4 cups ricotta
- 3 tbsp grated Parmesan
- to taste salt
- to taste ground black pepper (ground)
- to taste nutmeg
Tools
- 1 Pan
- 1 Strainer
- 1 Baking pan 9.5 in diameter
- Parchment paper
- 1 Knife
- 1 Strainer
- Colander
Steps
This version of torta pasqualina is particularly easy and quick to make thanks to the use of ready-made pâte brisée. The recipe will be even faster if you decide to use frozen spinach: in that case you will avoid cleaning and washing them, saving precious time, especially during Easter when preparations are numerous and some quite laborious.
First, blanch the spinach (fresh or frozen) in very little water until soft, then transfer them to a strainer to drain excess water and let them cool.
As soon as they’re ready, squeeze them with your hands, roughly chop them with a knife and collect them in a bowl.
Then add the ricotta, which you will have taken care to drain well in a strainer, one egg, the grated cheese, salt, pepper and nutmeg.
Work the mixture with a fork to combine all the ingredients until you obtain a homogeneous filling.
At this point, take the first roll of pâte brisée and place it, with the included parchment paper, inside the pan. Prick the base with the tines of a fork.
Pour the ricotta and spinach mixture into the pan and level the surface with the back of a spoon.
Using the spoon, create 4 small cavities in the filling and break a whole egg into each cavity, one egg per indentation. Add a pinch of salt over each egg.
Then take the second roll of pâte brisée, cut a disc the same size as the pan and use it to cover the torta pasqualina.
Fold the excess edges of the base over to form a rim around the perimeter. Finally, make a few small slits on the surface to help cooking. If you wish, you can use the scraps of the second roll of pâte brisée to make decorations on top.
Bake your torta pasqualina in a conventional preheated oven at 356°F for about 40 minutes (times may vary depending on the oven). At the end of baking, the surface should be well golden.
Once out of the oven, let the torta pasqualina cool slightly on a cooling rack before removing it from the pan, slicing and serving it 😉.
Storage
Torta pasqualina keeps for 2-3 days in the fridge wrapped in cling film or inside an airtight container.
You can also freeze it, even better if already portioned, inside freezer bags. To eat, thaw it in the fridge and then reheat it in the oven.
FAQ (Questions and Answers)
Can it be prepared in advance?
Yes, you can prepare it the day before: the flavor improves and it will be even better the next day.
The important thing is to store it in the refrigerator.Can it be eaten cold?
Yes, it is great both hot and at room temperature, and it is perfect for picnics and packed lunches.
What other vegetables can be used in torta pasqualina?
Traditionally chard or spinach are used, but you can also choose mixed greens or artichokes.
How to avoid a watery torta pasqualina?
It is important to squeeze cooked vegetables well and not to use overly wet ingredients to keep the filling compact.
Is it possible to make a vegetarian or vegan version?
Vegetarian: yes (it already is!). For a vegan version, you can replace ricotta and eggs with plant-based alternatives (such as blended tofu and nutritional yeast), although the result will be different.
