In: All Recipes recipes1 April 2014
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Italian Easter Pie (Torta Pasqualina) is typical of Liguria. It consists of a thin crust made with flour, water and oil, stuffed with spinach or chard, ricotta and eggs, that will get hard-boiled during cooking. Of course, each family/zrea has itw own recipe. The filling can also be enriched with arichokes or peas. Vegetables can be stewed or pan-fried. And the crust today is often made with puff or rbisée pastry. This is the recipe of a friend of mine, from Genoa. I liked it a lot, but I’m curious: do you have your own family recipe? Maybe you can leave yours in a comment 🙂 Bye-bye, have a good day.

Ingredients for a 22 cm pie pan:
2 sheets of brisee pastry here you’ll find the recipe
buy Promethasin online 500 g of spinach or chard
250 g of ricotta
80 g of pecorino
4 eggs
black pepper Order Lamisil online

Preparation Time: 30 min
Baking Time: 45 min
Total Time: 1 hour and 15 min

How to make Italian Easter Pie (Torta Pasqualina)

Stew vegetables in a large pan, with lid on.

torta pasqualina 2

drain them, gently squeeze them and chop them. Put them in a bowl with ricotta, pecorino 1 egg, salt and pepper.

torta pasqualina 3

Combine evenly.

torta pasqualina 4

Cover a springform pan with a disk of pastry, riddle it with holes with a fork, and pour the filling inside.

torta pasqualina 5

With a spoon, make 3 cavities and gently break the eggs inside.

torta pasqualina 6

Cover with the second disk, seal the edges, make a few holes on the surface and brush it with some milk.
Bake for about 45 minutes in oven preheated at 190°C.

torta pasqualina 8

Let cool down for a while, then turn it out and serve.

torta pasqualina

And here you have a slice, where you can see the egg 🙂


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