Torta Pasqualina is a typical cake baked at Easter in Liguria, in northwestern Italy. This savory Italian Easter pie consists of a crunchy crust with a filling of Swiss chard, thyme, eggs, ricotta and parmesan cheese. Once baked and sliced, it will reveal the eggs floating, which creates quite a festive effect.
II have to confess that I started this tradition only last year because I wanted a different appetizer and somehow I wanted to create a wow effect, something to smile and enjoy while we were in lockdown. This cake is very similar to a savory spinach cake my mother-in-law makes, but while she uses feta cheese and rolls it into cute little cigar-shaped rolls, we cook it whole in Italy.
My Torta Pasqualina follows the classic process, but instead of crusty and flaky crust, I use phyllo dough, which creates a textural contrast between the crispy outside and the soft filling. Instead of Swiss chard, I use spinach.
Why you will love this dish
– It’s easy to make and only requires 10 ingredients and 1 hour, Easter is once a year!
– Everyone will love it, kids and adults alike, and with this cake you can be sure your kids will eat vegetables!
– This cake is festive and goes well on your Easter table, but you can also use it for a picnic like we do in Italy on the Monday after Easter Day.
– It freezes well and you can enjoy it later as a filling snack or as a midday meal with a side salad.
– It’s vegetarian and it is very nutritious!
Easter cake in Italy
In Italy, almost every version has its special Easter cake recipe! But probably the most famous ones are:
Torta Pasqualina: from Liguria. Made with simple ingredients that are widely used in the region, this Easter pie has a crust that is made by hand and rolled 33 times, as a symbolic meaning with the age of Christ we died.
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.
How to prepare Torta Pasqualina
Start with the spinach: cook it if you’re using it fresh, or thaw it if you’re using it frozen.
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. Take a bowl and combine the spinach, ricotta, 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 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 parmesan cheese. And close the top with the phyllo, creating a nice wavy decoration.
Bake it in the oven at 355°F (180°C) 45 minutes, until the top is golden.
Let it cool before cutting and serving.
Other recipes you might like
Potato Gateau with a Venetian twist
Torta Pasqualina Variations and Substitutions
Instead of spinach, you can use any other green vegetable: Chard is the most common, but artichokes or rapini or a mix of vegetables can also be good.
Instead of ricotta you can use feta cheese, or you can use a mixture of both. Ricotta is not very salty, so if you prefer a stronger and saltier taste, go for Feta cheese.
Serving and storage suggestions
This cake is perfect for Easter breakfast or for a picnic. Or you can serve it as an appetizer if you’re planning a big family Easter dinner. Leftovers are great with a salad for a filling and delicious lunch. You van serve it at room temperature or heat in the oven for 20 minutes at 355°F (180°C).
Leftover will keep 3 days in the refrigerator. You can freeze it for up tp 3 weeks in an airtight container.
What wine goes well with Torta Pasqualina?
My recommendation for a wine pairing with this dish is a Vermentino from Liguria, as its notes of lime pair well with the spinach filling, creamy ricotta and its fruity flavour cuts through the buttery and crispy crust.
Ingredients
- 1/½ tbsp butter
- 2 ¾ cup spinach minced and drained
- 1½ cup ricotta
- 2 tsp thyme
- 7 eggs eggs
- 5 tbsp Parmesan
- 1 tbsp olive oil extra virgin
- 3 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
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invitante e gustosa-tipica della stagione – very good!!!