The Pasqualina pie, grandma’s recipe. The traditional Pasqualina pie is one of the most representative savory pies of Italian Easter, on a par with the Neapolitan casatiello. Born in Ligurian tradition, it is a staple like pesto Genovese, and it is an ancient preparation made of very thin layers of water-based pastry; the filling was originally made with wild chard or spinach, ricotta and whole eggs, symbols of rebirth and abundance.
According to tradition, the Pasqualina pie has 33 layers, a number that recalls the years of Christ. Today, in the home kitchen, this number is often reduced, while preserving the symbolic and ritual value of the recipe, which today enriches the Easter menu not only in Liguria but throughout Italy and beyond, together with many traditional Easter desserts. Originally the filling of the Pasqualina pie was prepared with spring wild herbs, gathered in the fields after winter, testimony to a humble cuisine deeply tied to the seasons.
The presence of whole eggs inside is not accidental: they represent Easter, the life that is reborn, and make every slice a small surprise. Eggs are, after all, the quintessential Easter symbol and I love preparing them for Easter in a thousand ways, from colored hard-boiled eggs to eggs in a pastry crust with potatoes or with spinach, speck and cheese.
The Pasqualina pie belongs to a large family of regional Easter savory pies, such as Campanian pizza chiena or other rustic preparations found throughout Italy, each tied to its land but united by the same festive spirit… Let’s run to the kitchen then, but before getting your hands on the dough, remember that if you want to stay updated on new recipes you can follow my Facebook page (here) and my Instagram profile (here).
Also take a look at these Easter recipes:
- Difficulty: Medium
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Easter
Ingredients to make the traditional Pasqualina pie
- 4 3/4 cups flour
- 1 1/2 cups water (or white wine if you prefer a more intense flavor)
- 3 1/2 tbsp sunflower seed oil (or extra virgin olive oil)
- 1 2/3 tsp salt
- 1 1/2 lb spinach (or wild chard or spring wild greens – all already cleaned)
- 1 onion (white or yellow)
- to taste extra virgin olive oil
- to taste salt
- 2/3 cup grated Parmesan (or Grana Padano)
- 1 pinch marjoram
- 1 pinch black pepper
- 2 1/2 cups cow's ricotta
- to taste salt
- 1 pinch black pepper
- 2 eggs
- to taste nutmeg
- 7 eggs
Tools
- Baking pan 10 1/4 in
- Bowls
- Skillet
- Rolling pin
- Oven
- Colander
Steps to make the Pasqualina pie
You can make the Pasqualina pie with the dough I used, with homemade puff pastry or with shortcrust pastry; you will get a result more or less rustic, in any case delicious.
Put the flour in a large bowl, add the salt, the extra virgin olive oil and the water little by little.
Start mixing, then work the dough by hand until you obtain a soft, smooth and elastic dough.
Transfer it to the work surface, knead it for a few minutes, let it rest for 5 minutes and then shape it into two elongated pieces.
Cut the dough into small pieces of about 2 oz each, except for one that should weigh about 3 1/2 oz. Shape them into balls and cover them with plastic wrap. You should get about 14-15 pieces.
Let them rest for at least 30 minutes: this step is essential to be able to roll out very thin sheets. Work the ricotta, which must be very, very well drained, together with the eggs, salt, pepper, cheese and nutmeg and set aside.
In a skillet, gently wilt the sliced onion with a drizzle of oil.
Add the spinach (or chard or spring greens) and cook until completely wilted.
Transfer them to a colander and squeeze them very well to remove all excess water.
Chop them finely with a knife or snip them with kitchen scissors.
Then gather them in a bowl and work them with the eggs, cheese and spices.
Take a dough ball of about 3 1/2 oz and roll it out with the rolling pin until you obtain a very thin sheet.
Lightly oil the pan with extra virgin olive oil and place the first sheet, letting it hang over the edges. Pour a drizzle of oil on the surface and brush it evenly.
Continue with a smaller ball, placing the sheet in the center of the pan, and proceed in this way stacking 10 sheets, brushing each one with a drizzle of oil before adding the next. It won’t be easy, but with a bit of patience you’ll succeed.
Pour the spinach and ricotta filling into the pan and level it well, then add the ricotta mixture.
Using the back of a spoon, make wells and break whole eggs into them, spacing them apart.
Cover with the 5 top sheets, always brushing each one with oil. Fold the edges inward, sealing the pie well. Brush the surface with oil and
and bake in a preheated static oven at 356°F for about 45 minutes, until the surface is golden.
Remove the Pasqualina pie from the oven and let it cool slightly or completely before cutting: the filling will settle and the slices will be perfect.
Storage notes and tips
The Pasqualina pie keeps in the refrigerator for 2–3 days, well covered with plastic wrap or stored in an airtight container.
Before serving, it is advisable to bring it to room temperature, or warm it slightly.
It is a pie that improves with resting: the day after the flavors are more harmonious and the filling is firmer.
For better results:
use well-drained ricotta to avoid a watery filling
squeeze spinach or chard very well.
The Pasqualina pie can also be prepared in advance, making it ideal for holiday days.
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FAQ (Questions and Answers)
How many layers does the traditional Pasqualina pie have?Tradition calls for 33 layers, a symbolic number representing the years of Christ. In home cooking the number is often reduced for practicality.
Can I use spinach instead of chard?
Yes, spinach is one of the most common alternatives to chard today and is perfectly suitable for preparing the Pasqualina pie.
Why are whole eggs placed inside the Pasqualina pie?
Whole eggs are a symbol of rebirth and Easter. During baking they set and create the characteristic “surprises” inside the pie.
Can I prepare the Pasqualina pie in advance?
Yes, the Pasqualina pie can be prepared the day before. After resting the flavors are more balanced and the filling is firmer.
Can I substitute the homemade sheets with another dough?
Yes, you can use shortcrust pastry, pasta matta or even store-bought puff pastry. The result will be different, but still excellent.
