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Torta Pasqualina: Traditional Italian Spinach and Ricotta Pie with Puff Pastry Recipe

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★★★★★

4.7 from 90 reviews

Torta Pasqualina is a traditional Italian savory pie packed with a delicious mixture of spinach, ricotta, and Parmesan cheese, enriched with fragrant spices and eggs baked inside a flaky puff pastry crust. Perfect for Easter or any festive occasion, this dish offers a beautiful presentation and a rich, creamy filling balanced by the crisp, golden pastry.

Ingredients

Scale

Vegetables and Aromatics

  • 30 oz. fresh spinach
  • 1 Tbsp olive oil
  • 2 medium white onions, diced
  • 1 tsp minced garlic

Dairy and Cheese

  • 15 oz. ricotta cheese
  • 1 cup grated Parmesan cheese
  • 7 large eggs

Spices and Seasonings

  • 1 tsp kosher salt
  • 1½ tsp black pepper
  • ¼ tsp nutmeg

Pastry

  • 2 sheets frozen puff pastry (1 17.3-oz. box), thawed

Instructions

  1. Wilt Spinach: Fill a large saucepan with water and bring to a boil over high heat. Once boiling, drop a large handful or two of spinach into the water and let cook for 2 minutes. Transfer spinach into a colander and rinse under cold water. Repeat until all spinach has been wilted.
  2. Drain and Chop Spinach: Using paper towels, squeeze spinach to remove as much water as possible. Transfer spinach to a cutting board and chop coarsely; set aside.
  3. Sauté Onions and Garlic: Add olive oil to pan and place over medium heat. Once hot, add onions. Sauté, stirring occasionally for 5 minutes. Add garlic, stir, and continue sautéing for 1-2 more minutes.
  4. Combine Filling Ingredients: Transfer onions and garlic into a large bowl. Add spinach, ricotta, Parmesan, salt, pepper, nutmeg, and 1 egg; stir until well combined.
  5. Preheat Oven and Prepare Pan: Preheat oven to 350°F. Spray an 8” springform pan with nonstick baking spray. The pan should be at least 3” deep.
  6. Roll First Puff Pastry Sheet: Working on a lightly floured surface, roll one sheet of puff pastry into a 14” circle. Press puff pastry into bottom and sides of the prepared pan.
  7. Fill Pastry with Mixture and Add Eggs: Pour spinach mixture into pan. Using a spoon, carefully make 5 holes in the spinach mixture. Crack one egg into each of the holes.
  8. Cover with Second Puff Pastry Sheet: Roll second sheet of puff pastry into a 9-inch circle. Lay puff pastry over the spinach mixture and pinch edges together to crimp and seal the pie.
  9. Score Pastry Top: Using the back of a knife, cut slits in the top of the dough over each of the 5 eggs to serve as steam vents and slicing guides.
  10. Apply Egg Wash: In a small bowl, lightly beat the remaining egg with 1 tablespoon of water; brush egg wash on top of the pie. Not all egg wash will be used.
  11. Bake the Pie: Bake at 350°F for 55-60 minutes or until the top is golden brown in color.
  12. Cool and Serve: Let cool for 30-45 minutes before releasing the springform pan and slicing. Serve warm or at room temperature.

Notes

  • Use fresh spinach for best flavor; make sure to squeeze out as much water as possible to avoid soggy filling.
  • The egg holes in the filling provide a beautiful presentation once sliced, showing perfectly baked eggs inside.
  • Make sure your springform pan is at least 3 inches deep to hold the filling properly.
  • The score marks on top double as steam vents and make it easier to slice the pie evenly.
  • Allowing the pie to cool before slicing helps it set and keeps slices intact.

Keywords: Torta Pasqualina, Italian savory pie, spinach pie, ricotta pie, puff pastry pie, Easter pie, traditional Italian recipe

Find it online: https://busyrecipe.com/torta-pasqualina-traditional-italian-spinach-and-ricotta-pie-with-puff-pastry-recipe/