I was excited to share this Torta Pasqualina recipe with you. This Italian Easter pie is packed with spinach and ricotta, topped off with whole eggs for a fun surprise. It’s not just a dish; it’s filled with tradition and flavor.
Solves holiday hosting stress and long prep times by offering a hearty, make-ahead savory pie that serves many with minimal steps and cleanup.
Cooking gluten-free and diabetes-friendly can be tricky sometimes. This recipe helps because it’s adaptable. It’s easy to keep the flavors bold without resorting to ingredients that don’t work for my family or me.
Making this pie takes about an hour and fifty minutes total, but I promise it’s worth it! Prepping the spinach and ricotta filling is crucial to avoid sogginess and keep that firm texture. I find that cooling the pastry really helps when handling it, so keep everything as chilled as possible.
If you love savory pies, you might also enjoy this Easy Homemade Croutons. They’re a tasty addition to any salad and super simple to whip up!
Why You Will Love This Recipe
- Texture The flaky puff pastry is a delightful contrast to the creamy ricotta and tender spinach, making each bite a fun mix of textures.
- Flavor Savory and herbaceous notes shine through, while the richness of the cheese and eggs adds depth, creating a dish that’s satisfying and full of character.
- Convenience With a bit of prep, you can whip this up fairly quickly, allowing you to focus on enjoying the occasion rather than being stuck in the kitchen.
- Storage This pie holds up well in the fridge for a few days, so you can enjoy leftovers without losing that tasty flavor and texture.
Italian Savory Easter Pie Recipe
- Prep Time: 40 minutes
- Cool Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 50 minutes
- Yield: 4 servings 1x
- Category: main dish
- Method: baking
- Cuisine: Italian
- Diet: vegetarian
Description
A traditional Italian Easter pie filled with spinach, ricotta, and eggs, perfect for a festive meal.
Ingredients
- 1 pound (450 grams) baby spinach leaves, fresh
- 12 ounces (340 grams) fresh ricotta cheese
- 2 ounces (60 grams) grated pecorino Romano cheese
- 2 eggs, large
- 1/41/2 teaspoon ground nutmeg
- 11/2 teaspoon salt or to taste
- 1/41/2 teaspoon black pepper or to taste
- 17 1/2 ounces (500 grams) store-bought frozen puff pastry, approximately
- 5 eggs, extra, large
- olive oil for greasing the pan
- 11/2 teaspoon salt or to taste
- 1/41/2 teaspoon black pepper or to taste
Instructions
- Prepare the Filling: Start by sautéing your spinach until it is wilted and fragrant. Remember to squeeze out any excess moisture so your pie will not turn out soggy. Do not skip this step or you might be left with a wet mess.
- Roll Out the Pastry: Now it is pastry time! Roll out your cold puff pastry on a floured surface until it is nice and thin. Make sure it is not too warm; otherwise, it can become sticky, making it tricky to handle.
- Assemble the Pie: Place a layer of the pastry in your pie dish and fill it with your spinach and ricotta mixture. Be gentle when adding the whole eggs on top to avoid breaking them.
- Bake Until Golden: Pop your assembled pie into a preheated oven and let it bake until the top turns a beautiful golden brown and fills the air with mouth-watering aromas. Timing is key; if you pull it out too early, it might not be fully cooked at the center!
- Cool Before Serving: Once it is out of the oven, let it cool for a bit. This allows the filling to set, making it easier to slice. Avoid the temptation to cut into it right away; patience pays off!
Notes
- Storage Tips: Torta Pasqualina can be stored for up to 3 days in the fridge. It can be frozen for up to 3 months, but the texture may change after freezing and thawing. Thaw overnight in the fridge and reheat in the oven at 350 degrees F for 10-15 minutes.
- Expert Tips: If excess moisture in the filling is a concern, squeezing out liquid from the spinach is key to keeping the pastry crisp. When planning ahead, making your filling the day before allows the flavors to meld beautifully. For easier handling, keep the puff pastry chilled while working with it to avoid any stickiness. If the pastry is not puffing up during baking, it is worth checking if it was adequately chilled and not overworked. For a non-watery filling, ensure that both the spinach and ricotta are properly drained.
- Serving Suggestions: Pair with a fresh Cherry Tomato Caprese Salad. Serve alongside Greek Couscous Salad for a Mediterranean touch. Enjoy with a light white wine for a well-rounded meal.
- Recipe Variations: You can add herbs like parsley and marjoram for a fresh kick. Create a version with more vegetables, such as mushrooms or zucchini. Omit the whole eggs for an economical variation.
- Ingredient Notes: Swiss chard can substitute for spinach; just remove and chop the thick stalks. For cheese, you can replace pecorino Romano with Parmigiano Reggiano cheese (Parmesan cheese) for a less intense flavor. If you need an alternative for puff pastry, frozen shortcrust pastry works too.
Nutrition
- Serving Size: 1 slice
- Calories: 770
- Sugar: 2g
- Sodium: 1216mg
- Fat: 52g
- Saturated Fat: 20g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 345mg
Recipe Tips
- If excess moisture in the filling is a concern, squeezing out liquid from the spinach is key to keeping the pastry crisp.
- When planning ahead, making your filling the day before allows the flavors to meld beautifully.
- For easier handling, keep the puff pastry chilled while working with it to avoid any stickiness.
- If the pastry isn’t puffing up during baking, it’s worth checking if it was adequately chilled and not overworked.
- For a non-watery filling, ensuring that both the spinach and ricotta are properly drained makes all the difference.
Serving Suggestions
Pair this Easter pie with a fresh Cherry Tomato Caprese Salad. A Greek Couscous Salad adds a Mediterranean touch to this dish.
This pie also complements other recipes, such as savory quiches or frittatas. It can serve as a filling for a light pasta dish or a vegetable lasagna.
Consider serving this pie with a light drizzle of balsamic reduction for added depth. A sprinkle of fresh herbs can also brighten the dish before serving.
Recipe variations
- You can use 1 pound (450 grams) of Swiss chard or kale instead of baby spinach for a different flavor profile.
- Add 2 tablespoons of chopped fresh parsley or 1 tablespoon of dried marjoram for a burst of freshness.
- Either replace the ricotta with 12 ounces (340 grams) of cottage cheese or use 12 ounces (340 grams) of cream cheese for a creamier texture.
- If you want to serve more guests, increase your recipe by doubling the ingredients; use 2 pounds (900 grams) of spinach and 10 eggs.
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How to Store?
To keep your Torta Pasqualina fresh, follow these storage tips:
Refrigeration: Store the pie in an airtight container in the fridge for up to 3 days. Maintain its freshness during storage.
Freezing: Wrap the pie tightly in plastic wrap or aluminum foil. Place it in a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat the pie in the oven at 350°F (175°C) for 10-15 minutes after thawing. Restore warmth and texture before serving.
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- Crispy Tahini Chickpeas
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- Roasted Sweet Potato Salad with Crispy Chickpeas
- Crunchy Roasted Broccoli Caesar Salad with Chickpeas
If you enjoyed this Torta Pasqualina Italian Spinach and Ricotta Easter Pie or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
