A classic Italian Easter dish, Torta Pasqualina is a symbol of spring and renewal, originating from Liguria. This savory pie is made with delicate, flaky pastry layers encasing a rich filling of tender spinach (or Swiss chard), creamy ricotta, sharp Parmigiano Reggiano, and whole eggs nestled inside—baking into a beautiful, golden masterpiece. Traditionally enjoyed during Easter celebrations, it’s a perfect balance of crispy, buttery crust and a hearty, cheesy interior, making it a timeless favorite for any festive gathering.

Ingredients for Torta Pasqualina (Ligurian Easter Pie)

For the Dough

• 3 cups (375g) all-purpose flour, leveled
• 1/2 cup (120ml) extra-virgin olive oil
• 1/2 cup (120ml) cold filtered water
• 1 teaspoon (6g) kosher or pink salt

For the Filling

• 1 lb (450g) Swiss chard or spinach, washed and chopped
• 1 tablespoon (15ml) extra-virgin olive oil
• 1 small yellow onion (about 4-6 oz.), finely chopped (1/3 cups/75-100g)
• 1-2 cloves garlic, peeled and minced
• 1 cup (250g) ricotta cheese or cottage cheese
• 1/2 cup (50g) grated Parmigiano Reggiano
• 4 whole large eggs (50g each, plus 1 for egg wash)
• 1 teaspoon (6g) kosher or pink salt
• 1/2 teaspoon (1.15g) freshly ground black pepper
• 1/4 teaspoon (1.42g) nutmeg (optional)

Recommended Equipment

• 8-9-inch (23 cm) Pie or Springform Pan – Traditional shape for the pie. A springform pan makes slicing easier.
• Rolling Pin – To roll out the thin pastry layers.

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How to Make Torta Pasqualina (Ligurian Easter Pie)

Prepare the Dough: In a bowl, mix flour and salt. Add olive oil and water gradually, kneading until smooth. Divide into 4 balls, cover with clean kitchen towel or plastic wrap, and let rest for 30 minutes at room temperature. This allows the gluten to relax, making the dough easier to roll out.

➤ Chef Tips-Dough: If you plan to let it rest for longer than an hour, or if your kitchen is particularly warm, you can refrigerate it to prevent drying out. Just bring it back to room temperature before rolling for the best texture.

Cook the Greens: Heat olive oil in a pan, sauté onion until soft. Add garlic, Swiss chard or spinach, cook until wilted, then cool. Squeeze out excess liquid and chop finely.

Prepare the Filling: Mix greens with ricotta, Parmigiano, salt, pepper, and nutmeg.

Assemble the Pie: Preheat the oven to 375°F (190°C). Roll out the first dough ball into a thin circle and place it in a lightly oiled 9-inch (23 cm) pie dish or springform pan, letting the edges hang over. Repeat with a second layer.

Add Filling and Eggs: Spread half of the filling evenly over the base. Make 4–5 wells in the filling and crack whole eggs into them if using raw, or arrange whole hard-boiled eggs if using cooked ones.

Crimp Pie Edges: Cover with the third rolled-out dough layer; brush it lightly with olive oil, then place the fourth layer on top. Trim and seal the edges, and brush the top with beaten egg for a golden finish.

Bake: Bake for 45–50 minutes until golden brown. Let cool before slicing.

Serve: Serve warm or at room temperature with a side of light green salad or a bowl of puréed tomato soup. Pair it with a crisp white wine like Vermentino or a light, dry rosé. Since Torta Pasqualina is rich and savory, balancing it with light, fresh, and tangy sides creates a well-rounded meal. It also makes an excellent picnic dish!

Storage and Serving

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 2 months.

Reheating:

• Oven (Best Method): Preheat to 350°F (175°C), cover with foil, and bake for 10–15 minutes until warmed through.
• Microwave: Heat individual slices on medium power for 1–2 minutes, though the crust may lose crispiness.
• Air Fryer: Reheat at 325°F (160°C) for 5–7 minutes for a crispier crust.