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Torta Pasqualina (Italian Easter Pie)

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Preparation time: 120 min
Serves 10 people
5 Average Rating

This traditional Italian Easter pie – Torta Pasqualina – is a show-stopping dish layered with pastry, spinach, ricotta and whole eggs baked inside.

Brought together by home cook extraordinaire Camellia Ling Aebischer, each slice reveals golden eggs nestled in creamy greens, making it as beautiful as it is delicious. A festive centrepiece for Easter feasts. It’s typically served at room temperature, but leftovers can be reheated in the microwave or air fryer.

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Ingredients

Filling
  • 500g frozen spinach, thawed and drained
  • 500g ricotta
  • 3 eggs
  • 100g pecorino, finely grated
  • ½ tsp nutmeg
  • Salt and pepper, to taste
Pastry
  • 6 eggs
  • 3 sheets puff pastry
  • Olive oil
  • Flaky salt

 

Method

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  1. Preheat your oven to 180°C fan-forced. Remove puff pastry from the freezer to thaw. In a large bowl, combine the filling ingredients. Mix well and set aside.
  2. Take a 22-23cm springform cake tin, and line it with two of the puff pastry sheets. Allow some overhang of the pastry, which will be folded over the top. Use any offcuts to reinforce the bottom corners.
  3. Add your filling to the tin, spread it out, then make six large divots in the mixture to house a cracked egg. Take your time and make sure there’s still a thin layer of cheese mix separating the eggs from the pastry on the bottom.
  4. Crack an egg into each divot, then cut the final piece of pastry into a circle the size of the cake tin. Place the lid on, then fold the sides over and roughly seal. Using a small knife, poke around half a dozen holes in the lid for ventilation.
  5. Bake for 60 minutes, or until dark golden and crisp. Remove from the oven and cool for at least an hour before slicing and serving. Serve warm or at room temperature, with a garden salad or sides of choice.

 

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Average Rating: 5

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