The Pasqualina Pie is perfect to prepare for Easter lunch or for an Easter Monday picnic. This flavorful and showy savory pie stands out for its layers of puff pastry or shortcrust pastry, filled with chard or spinach, ricotta and the essential whole eggs, symbolizing rebirth. Ideal to serve as an appetizer or main course, it’s a recipe loved by everyone for its simplicity and genuine flavor. Making it at home is easier than you think, and it’s perfect to enrich your Easter table with a rustic, traditional touch. Discover how to make this Easter savory pie by following the recipe step by step.
If you’re looking for more ideas to bring to the Easter table, take a look here:
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 20 Minutes
- Preparation time: 40 Minutes
- Cooking time: 45 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, Spring
Ingredients to make Pasqualina Pie
- 3 1/3 cups all-purpose flour
- 2/3 cup water
- 2/3 cup sunflower oil
- 1 1/4 tsp salt
- 2 tsp instant baking powder (for savory preparations)
- 1 1/8 cups ricotta cheese (about 9.5 oz)
- 21 oz frozen spinach (after boiling and squeezing will become about 10.5–12.3 oz)
- 4 eggs
- 1/2 cup grated Grana Padano (about 1.8 oz)
- to taste ground nutmeg
- to taste pepper
- 2 pinches salt
Tools
- Stand Mixer
- Pastry Board
Steps to make Pasqualina Pie
Boil the frozen spinach in salted boiling water for 10 minutes, drain them and let them cool. Once cooled, squeeze them well with your hands and chop into pieces.
Meanwhile, prepare the shortcrust pastry: in a bowl or stand mixer, sift the flour, add the water, the oil and the salt. Mix well to combine the ingredients, add the instant baking powder for savory preparations last and knead until you get a compact and elastic dough ball.
Cover the dough and move on to prepare the filling.
Place the chopped spinach, the ricotta, the grated Grana Padano, two pinches of salt, one egg, a pinch of nutmeg and pepper to taste into a bowl. Mix until you obtain a homogeneous mixture.
Take the dough and divide it into two portions. Roll out one half and line a 24 cm (about 9.5 in) diameter greased and floured tart pan, lining the bottom with parchment paper.
Pour the mixture onto the pie base, level it well and then use a spoon to create 3 cavities in which you will crack one egg into each.
Cover everything with the remaining dough and fold the edges well.
Bake in a preheated oven on the middle rack for about 45–50 minutes.
Let cool for about twenty minutes before serving your Pasqualina Pie! Happy Easter and enjoy your meal!
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Storage
Pasqualina Pie keeps well in the refrigerator, well covered, for 3 days.
You can freeze it once baked and completely cooled. Then thaw it in the refrigerator and reheat it in the oven.
