There are recipes that smell like home, family and shared moments… and the Pasqualina pie with puff pastry and hard-boiled eggs is exactly one of these — my easy and quick version that always turns out perfect!
It’s one of those preparations that never miss the holiday table, especially at Easter and Easter Monday, when you want good, simple dishes that please everyone.
I make it often because it’s practical, quick and above all super versatile: perfect to serve as an appetizer, as a main course or to take in the basket for a picnic.
The version I’m proposing today is the simplified one with ready-made puff pastry, ideal when you want to bring something traditional to the table without spending hours in the kitchen and with hard-boiled eggs.
The creamy filling of ricotta and spinach, enriched by whole hard-boiled eggs inside, makes this savory Easter pie truly spectacular as well as delicious. And let’s be honest… when you slice it and the eggs appear it’s always a joy.
If you’re looking for an easy, quick and perfect Pasqualina pie recipe for the holidays, you’re in the right place… let’s make it together!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 25 Minutes
- Cooking time: 45 Minutes
- Portions: Pan 9.5 in
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 1 lb 2 oz Fresh spinach
- 1 Spring onion (green onion)
- to taste Extra-virgin olive oil
- to taste Salt
- 1 2/3 cups Ricotta
- 3/4 cup Grated Parmesan (Pecorino is also fine)
- 5 Hard-boiled eggs
- 2 Rolls of puff pastry
- 1 Egg yolk (For brushing)
- 2 tablespoons Milk (For brushing)
Steps
Start by washing the fresh spinach well, then put it in a pan with a good drizzle of extra-virgin olive oil. Let it wilt completely, then add the chopped spring onion and a pinch of salt. Continue cooking until all excess water has evaporated — the spinach should be dry and flavorful.
In a bowl, put the ricotta, add the grated cheese and a grind of black pepper. Mix well until you obtain a smooth cream, then fold in the now-cooled spinach and combine everything.
Line the pan with parchment paper and spread the puff pastry. If you don’t find a thicker one, you can use two rolls stacked and roll them slightly with a rolling pin to make them more compact.
Pour the filling onto the base and level it well. With a spoon create spaces and insert the whole hard-boiled eggs, distributing them evenly.
Cover with another layer of puff pastry and seal the edges well. Brush the surface with the beaten egg yolk mixed with milk so it will turn a beautiful golden color during baking.
Bake in a preheated convection oven at 374°F for about 30 minutes, until the pie is puffed and well browned.
Once baked, let it cool first in the pan and then transfer it to a rack. Serve it warm or cold, it will always be delicious.
… Vane’s tips
If you want a perfect Pasqualina pie, here are a few tips that really make a difference.
Squeeze the spinach well after cooking: the drier they are, the creamier and less watery the filling will be.
Use well-drained ricotta, preferably strained the day before.
If you prefer a stronger flavor, choose Pecorino instead of Parmesan.
Do not pierce the hard-boiled eggs when you insert them so they stay nicely intact when sliced.
You can make it in advance: it’s even better the next day!
If you like a more rustic base, you can also add a grating of nutmeg to the filling.
