Torta Pasqualina Italian Easter Pie Recipe (Savory)

This tasty Torta Pasqualina recipe easy is a traditional Italian Easter Pie made with a layer of sauteed Swiss Chard (or spinach), a ricotta cheese layer and whole eggs encased in a puff pastry pie crust and baked until golden brown.

It’s a hearty vegetarian dish that’s perfect for your Italian Easter table. 

Easter in Italy is a time of great celebration, and food plays a big role in the festivities.

One of the most famous dishes enjoyed during this time is Torta Pasqualina, a delicious savory pie, filled with cheeses, Swiss Chard, (or spinach), and eggs, making it a perfect meal to enjoy with family and friends during Easter.

It’s a traditional dish, from Liguria, a coastal region in northern Italy. 

In southern Italy, which is where my parents were born, we enjoy a different savory Easter pie called Pizza Rustica or Pizza Ripienna (a.k.a. Pizza Gaina) which is made with beaten eggs, cheeses, prosciutto and hard salami. Check out my delicious Ricotta Cheese version of Pizza Rustica.

As a matter of fact, one my dear first cousin’s living in Italy is named Pasqualina.

What I love about savory Easter pie is that the leftovers are a ready-to-eat, filling snack or you can serve it with a side salad for light meal. It’s great for lunch the next day.

Disclosure: This post may contain Amazon affiliate links which means, if you make a purchase, I’ll receive a small commission but, the price you pay is the same.

The History of Torta Pasqualina

This Ligurian Easter Pie dates back to the 16th century and has its roots in Genoa, the capital of Liguria. The name “Pasqualina” comes from “Pasqua,” which translates to “Easter” in Italian. 

Traditionally, this pie was prepared for Easter Sunday to mark the end of Lent, a period of fasting when people avoided rich foods.

Originally, the pastry for Torta Pasqualina was made with 33 thin layers of dough to represent the 33 years of Jesus Christ’s life. 

Today, most versions use fewer layers or as in this recipe that will use pie crust , but the essence of the dish remains the same. 

Over the centuries, different regions of Italy have put their own twist on the recipe, sometimes using chard instead of spinach or adding other types of cheese.

Some recipe variations will mix the spinach mixture with the ricotta mixture but, I layer them in this recipe. But, you can certainly combine them if you wish.

Nonetheless, this traditional Italian Easter dish is perfect for your Easter table and celebrations.

What Pan Size to Use

I use a nine inch springform pan for this recipe but, you can use a similar size square baking dish if you wish. Some recipes call for a pie pan but, I don’t find them tall enough for this recipe. 

Disclosure: This post contains Amazon affiliate links which means, if you make a purchase, I’ll receive a small commission but, the price you pay is the same.

Ingredients

*The full printable recipe is at the bottom of this post in the recipe card. Using bagged, cleaned spinach leaves cuts the prep down by 10 minutes or so.

Crust

• ready-made puff pastry
• egg for egg wash

Swiss Chard Mixture

• Swiss Chard, cleaned, leaves removed from stems and chopped (or fresh spinach leaves)
• chopped onion
• minced garlic
• extra virgin olive oil
• salt and black pepper

Cheese Mixture

• whole milk ricotta cheese
• grated Parmigiano Reggiano cheese or Parmesan cheese
• marjoram
• eggs (one beaten and remaining for top of ricotta mixture) 
• extra-virgin olive oil
• flour
• salt and black pepper to taste

Instructions Summary

See recipe card for printable, complete instructions.

First, preheat the oven to 350°F (180°C).

Make Swiss Chard

Then, prep the Swiss Chard (Wash it, remove stems of chard and chop it.

Then, in ta large frying pan, heat the olive oil and sauté the chopped onion ang garlic about two minutes.

Next, add the chard leaves, a pinch of salt and pepper, and cook for about 15 minutes on medium heat. Let it cool.

Make Ricotta Cheese Mixture

Then, in a large bowl, mix the ricotta cheese, grated Parmigiano Reggiano (or Parmesan), flour, olive oil, salt and black pepper. Set aside.

Savory Pie Assembly

1. Roll out one of the puff pastry sheets  to about 13-14 inches and place it in a greased 9-inch (8 inch will work too) springform pan, allowing the edges to hang over.
2. Spread the chard mixture (or spinach mixture) evenly on the bottom.
3. Next, spread the ricotta mixture evenly over the greens.
4. Using a spoon or ladle, create four wells in the filling.
5. Then, carefully crack an egg into each well. If it flows over, it’s o.k.
6. Gently roll out the second portion of dough and cover the top of the pie, sealing the edges by folding and pressing them together. You may use the pan to cut out a perfect circle for the top if you wish and cut off excess pastry.
7. Brush the top of the puff pastry with a beaten egg  or egg white (a.k.a. egg wash) to make a baked golden finish.

Bake the Pie

1. Bake in a preheated oven at 350F for about 45-50 minutes or until the crust is golden brown.
2. Let it cool for about 25-30 minutes before slicing and serving so it stays together.

Substitutions and Additions

• Feel free to use a homemade pie crust if you have the time. You may use refrigerated pie crust if you prefer it over puff pastry.
• Use spinach instead of Swiss Chard in the same quantity if you prefer spinach.
• Use grated Pecorino Romano cheese or grated Parmesan cheese instead of Parmigiano Reggiano cheese.
• Add some feta cheese for some extra flavor.
• Add some red pepper flakes to the sauteed chard for hot spice, if desired.

Storage

Store leftover Torta Pasqualina in an airtight container or plastic wrap in your refrigerator for three days for maximum freshness.

Torta Pasqualina is best enjoyed warm or at room temperature however, I’ve eaten it right of the refrigerator and still loved it!

It’s served as a side dish, or even as a light main course. Since it is easy to carry, it is also a favorite in Italy for Easter Monday picnics, known as “Pasquetta.”

What to serve with Torta Pasqualina

Easy Arugula Salad with Lemon Dressing and Shaved Parmesan

Easy Baked Italian Sausage and Potato Recipe

Air Fryer Crispy Garlic Parmesan Potatoes + VIDEO

Baked Ham with Maple Glaze

This pie is a true symbol of Italian Easter traditions, combining history, culture, and delicious flavors in every bite. Whether you are celebrating Easter or just looking for a tasty savory pie, Torta Pasqualina is a dish that will bring a taste of Italy to your table.

Bon appetito!

You may also like

Southern Italian Easter Pie (Pizza Rustica)

Traditional Italian Easter Pie with Ricotta and Meat Recipe

Italian Easter Bread Pane di Pasqua

See more EASTER RECIPES.

See more ITALIAN RECIPES.