Torta pasqualina is a savory Easter pie from Liguria, in northwestern Italy, made with leafy greens, ricotta, cheese, and eggs baked inside a crust. Families and regions vary the greens, cheese, and pastry; this home-style version uses a simple olive-oil dough and Swiss chard for a substantial pie that can be served warm or at room temperature.
Ingredients
- 2 1/2 cups (300 g) all-purpose flour, plus a little more for rolling
- 1 teaspoon (5 g) fine salt, divided
- 1/3 cup (80 ml) extra-virgin olive oil, plus 1 tablespoon (15 ml) for the pan and filling
- 2/3 cup (160 ml) cold water, added gradually
- 2 pounds (900 g) Swiss chard, tough stems trimmed and leaves roughly chopped
- 1 small yellow onion, about 1 cup (150 g) finely chopped
- 1 1/2 cups (360 g) whole-milk ricotta, drained if very wet
- 1/2 cup (50 g) finely grated Parmesan cheese
- 2 large eggs, for the ricotta mixture
- 4 large eggs, to bake whole in the filling
- 1/4 teaspoon (0.5 g) freshly grated nutmeg
- 1/4 teaspoon (0.5 g) ground black pepper
- 2 tablespoons (30 ml) water, as needed to moisten the filling before adding the whole eggs
Instructions
- Make and chill the dough. In a large bowl, stir together the flour and 1/2 teaspoon of the salt. Pour in the olive oil and rub it through the flour with your fingertips until the mixture looks evenly crumbly. Add the cold water gradually, mixing until a soft dough forms; you may not need every drop. Knead gently for about 2 minutes, just until smooth. Divide the dough into two pieces, one slightly larger than the other, cover, and refrigerate for 30 minutes. It should be supple, not sticky.
- Cook and cool the chard. Warm 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes, stirring, until softened. Add the chard in batches, turning it as it wilts; cook for about 8 minutes more, until tender and no longer releasing much liquid. Transfer it to a colander and press out excess moisture with the back of a spoon. Spread it on a plate or tray to cool for 10 minutes. A wet filling can make the bottom crust soggy, so squeeze the greens well.
- Heat the oven and mix the filling. Set a rack in the lower-middle position and heat the oven to 400°F (200°C). Lightly oil a 9-inch (23 cm) deep pie plate. In a bowl, combine the cooled chard and onion with the ricotta, Parmesan, 2 eggs, remaining 1/2 teaspoon salt, nutmeg, and black pepper. Mix until evenly combined. If the mixture seems unusually stiff or dry, stir in up to 2 tablespoons water; it should hold its shape but remain easy to spread.
- Line the pie plate. On a lightly floured surface, roll the larger piece of dough into a circle about 13 inches (33 cm) across and roughly 1/8 inch (3 mm) thick. Fit it into the pie plate, leaving an overhang. Patch any small tears by pressing dough together. Spoon in the chard mixture and smooth the top. Make four evenly spaced shallow wells with the back of a spoon, taking care not to dig through to the crust.
- Add the eggs and top crust. Crack one whole egg into each well. Roll out the smaller piece of dough to about 11 inches (28 cm) across and place it over the filling. Trim the edges so about 1/2 inch (1 cm) hangs over the plate. Fold the top and bottom dough edges together and crimp firmly to seal. Cut three small slits in the top to let steam escape. If an egg yolk breaks, leave it in place; the pie will still bake and slice well.
- Bake until set. Bake for 50 to 55 minutes, until the crust is deeply golden and the filling is firm. Check the center of the egg-and-cheese filling with a food thermometer: USDA FSIS guidance for egg dishes is a safe minimum internal temperature of 160°F (71°C). If the crust browns before the center reaches temperature, loosely cover the top with foil and continue baking, checking again after 5 minutes.
- Rest before slicing. Set the pie on a rack and let it rest for 20 minutes. This gives the filling time to settle and makes cleaner slices. Cut into wedges with a sharp knife, wiping the blade between cuts if you want the whole eggs to show clearly.
Tips
Drain the greens thoroughly. Chard naturally holds water, and extra moisture can soften the pastry from the inside. After cooking, press it in a colander, then chop it more finely if the leaves remain in long strands. If using frozen spinach instead, thaw it completely and squeeze it very dry; use about 1 pound (450 g) thawed spinach in place of the raw chard.
Handle the dough gently. This olive-oil dough is meant to be pliable, not elastic like bread dough. Add water a spoonful at a time if it is crumbly, or dust the surface with flour if it sticks. A few small cracks are easy to patch, while overworking can make the crust tougher.
Choose a good ricotta texture. If the ricotta has liquid pooled in its container, drain it in a fine-mesh strainer for 20 to 30 minutes before measuring. Whole-milk ricotta gives a creamy filling; part-skim works but can be a little drier. If ricotta is unavailable, well-drained cottage cheese blended until mostly smooth is a practical substitute, though the filling will taste tangier and less traditionally creamy.
Let the pie rest, but not indefinitely. The rest after baking helps the wedges hold their shape. For food safety, refrigerate leftovers within 2 hours of baking rather than leaving the pie out through a long gathering.
Serving Suggestions
Serve torta pasqualina warm, just slightly warm, or at room temperature; the filling remains flavorful at all three temperatures. For an Easter lunch, cut it into wedges and pair it with a crisp green salad dressed with olive oil and lemon, or offer roasted asparagus, artichokes, or simply dressed spring vegetables alongside. The pie is rich enough to anchor a vegetarian meal, but it also works as one part of a larger holiday table with roasted lamb or other celebratory dishes.
For brunch, serve smaller wedges with fruit, olives, and a selection of bread. A wedge also travels well for a picnic once fully cooled, provided it is kept chilled until serving and not left unrefrigerated for more than 2 hours. If serving guests, cut the first slice after the 20-minute rest so the filling has time to set; the remaining slices will be easier to portion. The baked eggs make the interior visually striking, so cut through the middle of a well when plating if you want each portion to show a yolk.
Variations
Use spinach or mixed greens. Swiss chard is a convenient, familiar choice, but spinach is a common alternative. Tender beet greens or a mixture of chard and spinach also work. Cook tougher greens until tender and drain them especially well. The flavor shifts with the leaves: spinach is milder, while chard and beet greens have a more pronounced earthy taste.
Add artichokes. Artichokes appear in some versions of this Ligurian pie. Cook and finely chop about 1 cup (150 g) of prepared artichoke hearts, then mix them into the greens. If using jarred artichokes, drain and pat them dry; they may add a little salt and acidity, so taste the filling before adding all the salt.
Choose a different cheese. Replace some or all of the Parmesan with grated Pecorino for a saltier, sharper flavor. For a milder pie, use a little less hard cheese and keep the ricotta. Avoid adding a large amount of watery fresh cheese, which can loosen the filling.
Use ready-made pastry when needed. Two rounds of store-bought pie dough can replace the homemade dough; follow the package directions for rolling and keep it cold until assembly. For a more layered, crisp result, some cooks use filo pastry brushed lightly with olive oil between sheets, but it is more delicate and less like the sturdy crust in this version. The tradition includes different doughs and fillings, so these are practical adaptations rather than a claim that one formula is the only version.
Storage and Reheating
Cool leftover pie and refrigerate it in a covered container within 2 hours. It keeps for 3 to 4 days in the refrigerator. To reheat a slice, place it on a baking sheet in a 325°F (165°C) oven until hot throughout; check that leftovers reach 165°F (74°C), the USDA FSIS safe reheating temperature. A microwave works for a quick portion, though it softens the crust; heat in short bursts and check the center.
You can freeze baked slices for about 2 to 3 months for best quality. Wrap each cooled slice well, freeze, and thaw overnight in the refrigerator before reheating to 165°F (74°C). The crust may be less crisp after freezing, so reheating on a baking sheet in the oven is preferable to using only a microwave. Do not leave the pie at room temperature for extended storage.
Frequently Asked Questions
Can I make torta pasqualina ahead?
Yes. Bake it a day ahead, cool it, and refrigerate it within 2 hours. Reheat the whole pie loosely covered in a 325°F (165°C) oven until its center reaches 165°F (74°C), or serve it chilled or at room temperature after taking out only the portions you plan to serve. Keep the rest refrigerated.
How do I know the pie is cooked without drying it out?
Look for a browned crust and filling that no longer jiggles loosely, then check the middle of the filling with a food thermometer. Egg dishes should reach 160°F (71°C) under USDA FSIS guidance. If the crust is already dark, cover it loosely with foil while the center finishes cooking.
Why is my bottom crust soggy?
The most common cause is moisture left in the greens or ricotta. Squeeze the cooked chard thoroughly and drain wet ricotta before mixing. Also make sure the oven is fully heated before the pie goes in, and bake on the lower-middle rack so the bottom crust receives steady heat.
Can I make this without Swiss chard?
Yes. Use thawed, thoroughly squeezed frozen spinach, or substitute a mixture of spinach and tender greens. Match the quantity by cooked, drained volume rather than raw weight when using frozen greens. The taste and texture will vary, but the same filling method and baking temperature apply.
Can I assemble the pie and bake it later?
For the best crust, prepare the dough and filling ahead, refrigerate them separately, and assemble shortly before baking. If you assemble the pie in advance, keep it covered in the refrigerator and bake it within a day; the crust may soften as it absorbs moisture. Add the whole eggs just before topping and sealing the pie, then bake until the center reaches 160°F (71°C).
Is this the only traditional Easter version?
No. Torta pasqualina is associated with Liguria, but household recipes differ in their greens, cheeses, pastry, and the number of eggs. Some versions use artichokes or very thin layers of dough. This recipe keeps the central idea of a savory greens-and-ricotta pie with eggs while making the pastry manageable for a home cook.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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