Torta Pasqualina

Torta pasqualina layers puff pastry with a spinach ricotta filling and baked eggs for a classic savory Italian Easter pie that slices neatly to look pretty on the table.

You might also like pizzagaina rustica, sweet Italian ricotta pie, Italian Easter cake (pigna di Pasqua), Italian rice pie, and pane di Pasqua.

Why You’ll Love It           

Traditional flavor: Classic Ligurian Easter pie vibes with spinach, ricotta and eggs in a flaky crust, so you’ll find it familiar and comforting.
Beautiful slices: Whole eggs bake inside, so every slice shows off a neat ring of white and golden yolk. It’s an Insta-worthy meal!
Make ahead friendly: You can bake this pie in advance, chill it and bring it back up to room temperature when guests arrive.
Flexible filling: Feel free to swap greens, change the cheese or add a little ham – the pie still keeps its character.

Torta Pasqualina Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Frozen spinach: Gives concentrated greens flavor and helps the filling set without turning watery once you have squeezed out the extra liquid.
Onion and garlic: Cooked gently in olive oil, they add sweetness and depth so the ricotta filling does not taste flat.
Extra-virgin olive oil: Softens the onion and garlic, adds richness and ties the spinach mixture together.
Ricotta cheese: Whole milk ricotta keeps the filling creamy and smooth rather than dry or grainy.
Parmigiano Reggiano: Adds a salty, savory edge and melts into the ricotta mixture for more flavor.
Eggs: Some eggs bind the ricotta spinach filling, and the whole eggs in the wells create the classic torta pasqualina look.
Seasoning: Fine sea salt, black pepper and nutmeg bring warmth and balance the mild greens and cheese.
Puff pastry sheets: Ready rolled puff pastry forms a crisp base and golden top so there is no need to make pie crust.
Oil or spray for the pan: A light coating helps the finished pie release cleanly from the springform pan.

How to Make an Italian Savory Easter Pie

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prep the spinach: Thaw the spinach, squeeze out as much water as you can in a clean towel, then chop it and set it aside.
Cook the aromatics: Soften the onion in olive oil, add the garlic just until fragrant, then let that mixture cool slightly.
Mix the filling: Stir the spinach, onion and garlic, ricotta, Parmigiano, some of the eggs and the seasonings together in a large bowl.
Line the pan: Grease the springform pan, roll one puff pastry sheet larger and press it into the pan with some overhang at the top.
Add filling and eggs: Spread in the ricotta spinach mixture, make deep wells with a spoon and gently slide whole eggs into the wells.
Top and seal: Roll the second pastry sheet a little wider, lay it over the filling, then seal and crimp the edges so the layers are closed.
Finish and bake: Brush the top of the puff pastry crust with beaten egg, cut a few small vents with a sharp knife and bake until the pastry is puffed and deeply golden brown, then let it rest before slicing. Serve warm or at room temperature.  

Substitutions and Variations

Fresh greens instead of frozen spinach: You can use fresh spinach, baby spinach or Swiss chard. Cook the greens until wilted, cool them, squeeze out as much water as you can, then chop until you have the same amount of drained greens the recipe calls for.
Different pie crust: Shortcrust or a sturdy pie crust works if you prefer a more crumbly base, although the texture will be a bit different from the classic flaky puff pastry version.
Cheese swaps for the filling: Pecorino Romano brings a sharper, saltier bite in place of some Parmigiano. Grana Padano gives a milder finish while keeping the same texture.
Gluten-free crust ideas: Use a good gluten-free puff pastry if your store carries one, or line the pan with a sturdy gluten-free pie crust that can handle a moist filling. Keep the thickness similar so it bakes through and supports the layers.
Dairy-free filling options: For a dairy-free version, choose a rich plant-based ricotta and a finely grated dairy-free hard cheese alternative, and brush the top pastry with unsweetened plant milk instead of egg wash if you still want to keep eggs inside the filling.
Herb and flavor additions: Stir chopped fresh parsley, basil or chives into the ricotta mixture, or add a little lemon zest with the nutmeg for extra brightness.
No baked egg filling: You can skip the uncooked whole eggs and simply bake the ricotta spinach filling, but the slices won’t have the same traditional look.
Meaty variation: Fold a modest amount of finely diced ham or Italian meats into the spinach ricotta mixture for a heartier savory pie that still slices cleanly.

Serving Suggestions

For brunch: Pair your Italian Easter pie with a cottontail coconut margarita or pistachio latte.
For lunch: Enjoy it with polenta fries and an Italian chopped salad or roasted artichokes.
As a snack: Grab a slice to enjoy with something sweet too, perhaps Easter cookies.

How to Store Torta Pasqualina

Store: Keep leftover torta pasqualina in an airtight container in the refrigerator for up to 3 days.
Freeze: Wrap cooled slices tightly and freeze for up to 2 months for best texture.
Thaw: Thaw slices in the refrigerator until fully defrosted before reheating.
Reheat: Warm slices in a moderate oven until the pastry is crisp again and the center is hot, or reheat gently in a covered skillet.