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Torta Pasqualina {Easter Pie}

By Paula |

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I miss being in Italy in general but especially for Easter {Pasqua}. It’s truly a week long {known as holy week} celebration filled with traditions that dates back hundreds of years. Today is good Friday {Venerdi’ Santo}and traditionally there is no meat served. A vegetable Torta Pasqualina {Easter Pie} would be served. It’s a delicious savory pie that’s filled with ricotta and spinach {or swiss chard}

I normally make this as one large pie but after seeing my sweet friend Amelia’s gorgeous post I was inspired to make individual ones myself this time. BTW If you’re not following her blog, you should be, Amelia has a way with words, takes absolutely beautiful pictures and is one of the nicest people you’d ever want to meet.

If you decide to make this as one large pie you’ll only need 2 sheets of Puff pastry instead of the 4 that this recipe calls for.

You can easily serve these right out of the ramekins or you can de-mold them. Just be sure you generously spray the ramekins otherwise they might not come out so easily.

Yield: 4 servings

Easter Pie

Easter pie cut in half on red plate with fork.

Italian Easter Pie.

Ingredients

  • 1 pound spinach – trimmed
  • 1 tablespoon unsalted butter
  • 1 clove garlic – minced
  • salt/pepper
  • 1 cup ricotta
  • 8 eggs – divided
  • 2 tablespoons Parmigiano Reggiano- grated
  • 2 tablespoons bread crumbs
  • 1 cup heavy whipping cream
  • 1 tablespoon fresh marjoram – roughly chopped
  • dash ground nutmeg
  • 4 sheets Pepperidge Farm Puff Pastry – thawed

Instructions

  1. Preheat oven to 400 degrees.
  2. Into a saute pan, add butter, garlic and spinach. Season with salt and pepper. Saute until wilted. Set aside to cool. Once cool enough to handle, completely squeeze out liquid.
  3. Into a large bowl add: ricotta, 4 eggs (beaten), Parmigiano, bread crumbs, heavy whipping cream, marjoram, nutmeg. Mix to combine. Season with salt and pepper. Add drained spinach. Mix to combine.
  4. Spray ramekins with cooking spray.
  5. To assemble: Cut your puff pastry sheet in half. Form the bottom crust, you will have to piece this together just be sure you seal well.
  6. Add approximately 1 cup of ricotta mixture. Carefully crack one egg on top you don’t want yolk to run.
  7. GENTLY place other half of puff pastry on top. Crimping the edges to seal. GENTLY prick top with fork. Continue until all ramekins are complete.
  8. Bake for approximately 40-50 minutes OR until golden, egg has cooked through and ricotta has set.

Notes

  1. This recipe was made using 4 - 14 ounce ramekins.

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© Paula Jones
Category: All Recipes

Comments

  3. Cookin' Canuck says

    My goodness, Paula – these are so pretty. I first tried Easter pie about 20 years ago and it has been far too long since I’ve had one.

  13. Eileen says

    Beautiful! I love new recipes – must make soon! Happy Easter, and thanks for adding me as a friend at Tasty Kitchen too!

  19. Frank says

    I love the idea of serving these in ramekins… hadn’t seen that before but it makes so much sense. Cheers!

  21. Lisa Bailey says

    Waiting for my puff pastry to thaw…can’t wait to chow down on this Easter delight.

  22. Sharon says

    How long should this bake if making it in a pie? This is different than other Easter Pies I had before, this is way easier and looks sooooo good! Thanks for the recipe

  23. Marcy Palermo says

    These are absolutely delightful! I’m excited to make them. What size ramekins did you use?

  24. Pam Sebastian says

    Could I make this in 8-oz ramekins and still get the egg to cook through without over cooking everything else? There will be one vegetarian (who has spent time living in Italy) at our table, and I would love to make one or two of these for him.

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