Torta Pasqualina {Easter Pie}

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 ; ) }

Baci e Buona Pasqua!


Print This Recipe

Torta Pasqualina {Easter Pie}
What you’ll need:
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

What to do: {makes 4 – 14 ounces ramekins}
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 your ramekins with cooking spray. 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}. Add approximately 1 cup of ricotta mixture. Carefully crack one egg on top {you don’t want yolk to run} 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.

5. Bake for approximately 40-50 minutes OR until golden, egg has cooked through and ricotta has set.

Buon Appetito!

21 Comments

  1. 1

    How gorgeous! I wasn’t expecting a perfectly cooked egg in there! Love this! And love YOU 🙂

  2. 2

    wow, a stunning surprise! I want! 🙂

  3. 3

    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.

  4. 4

    OH-NO-YOU didn’t!! WOW! These look totally scrumptious!!

  5. 5

    I’ve never heard of Easter pie but this makes me want to try it! So beautifully done 🙂

  6. 6

    how cool!!! I love the egg inside.

  7. 7

    Those look so pretty and tasty! What a beautiful presentation they make!

  8. 8

    Cara Paula: grazie for the sweetest ever reference!!! TVB e Buona Pasqua, cara amica

  9. 9

    Paula, I hope you and your family have an amazing Easter. This pie looks wonderful 🙂

  10. 10

    this looks amazing! Will have to try it!

  11. 11

    Have a wonderful Easter! These look wonderful!

  12. 12

    Gorgeous, Paula! I wish you and your beautiful family a happy Easter!

  13. 13

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

  14. 14

    Oh my word- this looks incredible. Thanks for sharing- I can’t wait to try it!

  15. 15

    This is simply stunning!

  16. 16

    Oh goodness, that looks both gorgeous AND delicious!

  17. 17

    Hi Paula,

    Such along time! I was just telling Amelia that maybe, due to the italian immigrants in Argentina, “la pascualina” is something we eat every week…but you girls have done such a great job!! Congrats!

  18. 18

    This is just lovely. Love, love, love.

  19. 19

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

  20. 20

    Definitely something I’d like to try sometime. It looks fabulous

  21. 21
    Lisa Bailey /

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

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