Torta Pasqualina is a traditional Italian Easter pie from Liguria, made with a flaky crust, creamy ricotta, spinach (or Swiss chard), Parmesan, and whole eggs baked into the filling.
This version uses phyllo dough for a lighter, crisp texture and comes together in about 1 hour—perfect for Easter brunch, spring gatherings, or a make-ahead meal.
Once sliced, the eggs create a beautiful, festive effect that makes this one of the most iconic Italian Easter recipes.
MY ITALIAN CONFESSION
I have to confess—I only started making Torta Pasqualina recently, during lockdown, when I wanted to bring something festive and meaningful to the table.
In Italy, this savory Easter pie is deeply traditional, but like many recipes, it evolves at home. My mother-in-law makes something similar using feta and rolling it into small pastries, while in Italy we bake it whole.
This version stays true to the spirit of the original but uses:
- spinach instead of Swiss chard (easier to find)
- phyllo dough instead of traditional pastry
The result is a lighter, crispier, and more accessible torta pasqualina that still delivers that classic Easter look and flavor.
WHY YOU’LL LOVE THIS ITALIAN EASTER PIE
- Light, crispy phyllo crust
- Creamy ricotta and spinach filling
- Beautiful slices with whole baked eggs
- Perfect for Easter brunch, picnic, or appetizer
- Can be made ahead and served at room temperature
🐣 WHAT IS TORTA PASQUALINA?
Torta Pasqualina is a classic savory Italian Easter pie from Liguria, traditionally made with greens, ricotta, and eggs baked directly into the filling. Historically, the crust was made with multiple thin layers of dough—sometimes up to 33 layers, symbolizing the age of Christ.
In Italy, nearly every region has its own traditional Easter cake:
Casatiello: It originates from the Naples area and is a filled Easter bread that contains different types of ham and cheese. It is topped with eggs and has the shape of a crown to symbolise the resurrection.
Pizza Rustica: The pizza dough is topped with a filling of ham, provolone, spicy salame, ricotta and pecorino and baked for 2 hours.
Fugassa: a sweet style of focaccia typical from the Veneto rregion and usually eaten for breakfast.
Unlike richer Southern Italian Easter dishes like casatiello or pizza rustica, this dish is:
- focused on seasonal spring ingredients
- vegetarian
- lighter
HOW TO PREPARE TORTA PASQUALINA
Step 1: Prepare the spinach
- Cook fresh spinach or thaw frozen spinach
- Squeeze VERY well to remove all moisture
👉 This is the most important step to avoid a soggy pie. The filling should be thick and creamy—not watery
Step 2: Make the filling
Mix:
- spinach
- ricotta
- Parmesan
- thyme
- 2 of the 7 eggs
- salt and pepper
Step 3: Assemble the phyllo crust
- Layer phyllo sheets in a greased baking dish
- Let edges hang over
- Brush each layer lightly with butter or olive oil
👉 Keep phyllo covered while working—it dries quickly
Step 4: Add the signature eggs
- Spread the filling evenly
- Create 5 small wells
- Crack whole eggs into each
👉 Space evenly so each slice reveals a full egg.
TIPS FOR SUCCESS
- Mark egg positions for clean slices
- Squeeze spinach extremely well
- Keep phyllo covered at all times
- Don’t over-brush phyllo (light layers only)
- Let it cool before slicing
Ingredients
- 2 tbsp butter
- 5 cup spinach that needs to be boiled and drained
- 1 ¼ cup ricotta
- 2 tsp thyme
- 7 eggs eggs
- 8 tbsp Parmesan
- 4 sheets phyllo
- 1 tsp salt
- 1 tsp pepper
Instructions
- Start with the spinach: cook it if you're using it fresh, or thaw it if you're using it frozen (see notes).
- Take a bowl and combine the spinach, ricotta, thyme, 2 tbsp parmesan, salt, pepper and 2 eggs. Mix it all together.
- Place a sheet of the phyllo dough over a well-greased 9-inch/ 22-cm baking pie dish. Let it hang over the sides, as you will use the excess later. Brush it with melted butter. Repeat the process, adding the other 2 sheets and brushing in between.
- Now spread the filling evenly on the bottom and poke 5 holes all around with the back of a spoon. Now crack the whole eggs into these holes.
- Cover with the rest of the parmesan cheese. And close the top with the phyllo, creating a nice wavy decoration.
- Bake it in the oven at 355°F (180°C) for 45 minutes, until the top is golden. Let it cool before cutting and serving.
Notes
- Either way, you’ll need to squeeze it and remove the excess water if you don’t want your torta to get soggy. I usually get 1.5 pounds of spinach from 2 pounds of frozen spinach.
Nutrition
FAQ
Can I use frozen spinach?
Yes—thaw and squeeze thoroughly.
Can I make torta pasqualina ahead of time?
Yes—this is a perfect make-ahead Easter recipe. Serve at room temperature.
Why are there whole eggs inside?
They symbolize Easter and create the signature visual effect.
What’s the difference between torta pasqualina and Italian Easter pie?
Torta Pasqualina is one of the most traditional versions, especially from Liguria, and is vegetarian with greens and eggs.
VARIATIONS AND SUBSTITUTIONS
Substitutions
- Spinach → Swiss chard (traditional version)
- Ricotta → ricotta + feta (stronger flavor, a bit more saltier, since ricotta is very delicate)
- Phyllo → shortcrust or homemade dough
Variations
- Mix different greens
- Add artichokes or rapini
- Add nutmeg for warmth.
TORTA PASQUALINA STORAGE SUGGESTIONS
Serving
- Serve room temperature (best)
- Perfect for:
- Easter brunch
- appetizer
- picnic (very Italian tradition!)
Storage
- Refrigerate up to 3 days
- Reheat in the oven at 355°F (180°C) for 15–20 minutes
- Freeze up to 3 weeks, airtight
What wine goes well with Torta Pasqualina?
My recommendation for a wine pairing with this dish is a Vermentino from Liguria, as its citrusy notes pair well with the spinach filling, creamy ricotta and cut through the buttery and crispy crust.
MORE SPRING RECIPES YOU MIGHT LIKE
What to cook this Easter: a simple collection of spring recipes for your Easter menu or anu spring occasion you want to celebrate.
Homemade Spinach Ricotta Ravioli: Made entirely from scratch, this traditional Italian dish features soft egg pasta filled with creamy ricotta cheese, sautéed spinach, and a touch of nutmeg.
Potato Gateau with a Venetian twist: an Italian pie that consists of mashing the potatoes with butter, eggs and parmesan. Topped with some breadcrumbs, you will have a golden savory cake that will reveal its scrumptious filling of Venetian cold cuts and different types of cheese.
White Asparagus and Eggs :This asparagus recipe highlights the simplicity of delicate, sweet white asparagus with a lemon-dill-capers vinaigrette sauce topped with finely minced boiled egg.
Sauteed Spinach with Garlic Lemon and Parmesan: A simple Italian-inspired side dish you can pair with anything. Fresh, healthy, and packed with flavor, it turns humble spinach into something special.
✨ This Italian Easter Pie is the perfectt recipe for the start of spring. I would love to connect with you through my recipe and I will be very appreciative of your comments! If you make this recipe make sure to tag me on Instagram @Italian_kitchen_confessions. To get more ideas follow me on Pinterest.✨
This post has been updated and it appeared first in March 2020.
invitante e gustosa-tipica della stagione – very good!!!