Torta Pasqualina is a traditional Easter pie from the Liguria region of Italy. Traditionally it is made with 33 layers of cheeses and greens. This more modern take mixes together the ricotta, mozzarella, and leafy greens. We used spinach, but you can use any dark leafy green, like chard, kale, or collards. The eggs nestled in the pie filling give the pie a beautiful appearance when sliced. Perfect for Easter brunch!
On the Ingredients
- Leafy greens, also called vegetable greens, are any edible plant leaves. Depending on the variety, they may also include tender petioles (stalks) or shoots. Leafy greens are very healthy, especially dark leafy greens like kale, spinach, and chard. They’re rich in vitamins A, C, E, and K, and a few kinds, like mustard, are also high in vitamin B. Dark leafy greens are also abundant in carotenoids-antioxidants which have been shown to block the early stages of cancer. They’re also high in folate, which is great for heart health and preventing some congenital disabilities. Another benefit is that leafy greens are low in carbohydrates and calories and high in fiber. (More on the health benefits)
- Ricotta is a whey cheese that is extremely easy to make at home. All you need is milk and lemon juice or vinegar. Ricotta is very mild and fresh, with a soft and slightly grainy texture. It’s perfect for pasta dishes like stuffed shells and lasagna but also suites a myriad of other dishes. Ricotta is a good source of protein and calcium. It’s also high in vitamin A, vitamin B12, potassium, magnesium, and zinc. (More on the health benefits)
- Eggs are one of the true superfoods of the world. They are highly nutritious and have been a significant part of the human diet since the dawn of our species. In fact, some of the nutrients found in eggs, like choline, are rare in other foods in most modern diets. They’re rich in vitamin A, folate, pantothenic acid (vitamin B5), vitamin B12, riboflavin (vitamin B2), phosphorus, selenium, vitamin D, vitamin E, vitamin B6, calcium, and zinc. Eggs are high in cholesterol but don’t adversely affect blood cholesterol. In fact, they raise DHL, the good cholesterol. (More on the health benefits)
- Nutmeg is a spice widely used around the modern world. Though in the USA, it’s mainly reserved for sweet foods, nutmeg is fantastic in many types of savory dishes as well, especially rich foods or dairy-based recipes. Nutmeg comes from the seed of a type of evergreen indigenous to the Maluku Islands of Indonesia. You can buy it powdered or as whole seeds, which are about the size of a marble. Many cooks swear by freshly grated nutmeg as having a vastly superior flavor. Nutmeg is high in antioxidants, has anti-inflammatory and anti-bacterial properties, and may help improve blood sugar control. (More on the health benefits)
Recipe Notes and Substitutions
We used our recipe for Simple Pie Dough to make the crust. You can substitute for a premed just option or your own preferred recipe. We used mozzarella for this recipe, but you can use other cheeses too. Parmesan will give it a sharper, nuttier flavor. Havarti is a nice in-between. Feel free to try something new!
Italian Easter Pie (Torta Pasqualina)
6
servings30
minutes1
hour1
hour30
minutesTorta Pasqualina is a traditional Easter pie from the Liguria region of Italy. Traditionally it is made with 33 layers of cheeses and greens. This more modern take mixes together the ricotta, mozzarella, and leafy greens. We used spinach, but you can use any dark leafy green, like chard, kale, or collards. The eggs nestled in the pie filling give the pie a beautiful appearance when sliced. Perfect for Easter brunch!
Ingredients
1 tbsp butter
1 onion (diced)
3 cloves garlic (minced)
10 oz baby spinach
salt and pepper to taste
2 cups ricotta cheese
1 cup shredded mozzarella or parmesan (depending on how strong you want it)
1/4 tsp nutmeg
6 eggs (divided)
Directions
- Heat a skillet over a medium-low flame and add the butter, onion, and garlic. Sauté, stirring frequently until the onions are beginning to turn translucent.
- Add the spinach and continue to cook until the leaves are completely wilted. Remove from the heat and let cool.
- Meanwhile, make the pie dough from our Simple Pie Dough recipe or another recipe.
- Preheat the oven to 350°F.
- Put the spinach mixture on a cutting board and cut it into fine pieces. Combine the ricotta, mozzarella or parmesan, 1 egg, nutmeg, and salt and pepper to taste. Add the spinach and mix to combine thoroughly.
- On a floured surface, roll out one of the pie doughs to 1/8 inch thickness. For this pie, use an 8-inch round cake pan or square baking dish. It needs to have taller sides than a standard pie pan. Carefully transfer the pie dough to the pan and line it.
- Add the filling to the pie shell and smooth the top. Then use a spoon to make four wells, large enough to hold one egg each. Be sure the wells are deep enough that the egg will sit a little lower than the top of the ricotta filling.
- Roll out the second dough and carefully place it on top of the pie. Trim the edges of both doughs, leaving 1 inch extra. Roll the extra dough up to create the pie edge and crimp it. Cut a few vents in the top of the pie. Beat the remaining egg with 1 tsp of water and brush the top of the pie.
- Bake for 50-60 minutes until the pie is golden brown. Let it cool for 30 minutes before serving.
