Torta Pasqualina


Alessia Valle


Tortas, classic and beloved Italian desserts ranging from cakes to pies, do not have to be sweet but are always delicious. Every year, my mother always makes Torta Pasqualina for her birthday. Her friends gather around the table, all of them excited for her to blow out the candles on top of the Pasqualina, and even more delighted to grab a piece of torta (and the lucky ones leave with an extra slice to take home, or the recipe)! 

A slice of Torta Pasqualina




What makes Torta Pasqualina truly special is its versatility. This traditional Italian pie, originating in Liguria, can be filled with spinach or artichoke, ricotta cheese, eggs, and fresh herbs, all encased in layers of flaky puff pastry. It can be served warm, at room temperature, or even cold, making it a perfect choice for any meal or occasion. Its gentle nature on the stomach from simple ingredients and light preparation makes it a fantastic main course or a side, and its portability makes it ideal for a picnic or dinner. And the best part? It's vegetarian, so you can satisfy everyone and add more greens to your diet. 




Here's the recipe:




Ingredients




For the Dough:

  • 1 pound (about 3 ½ cups) all-purpose flour

  • Salted water (about ½ cup, add gradually as needed)

  • 1 egg

  • ½ pound (2 sticks) unsalted butter, softened




For the Filling:

  • 1 bunch spinach (roughly ½ pound)

  • 1 bunch Swiss chard (roughly ½ pound)

  • Olive oil (for sautéing)

  • 10 eggs (6 beaten for the filling, 4 whole for topping)

  • 6 pieces of bread, crusts removed, soaked in milk

  • ½ pound creamy grated fresh cheese (such as ricotta salata or queso fresco)

  • Fresh parsley, chopped (about 2 tablespoons)

  • 1 garlic clove, minced

  • Ground nutmeg (a pinch)

  • Salt and dried oregano to taste

  • 1 cup artichoke hearts, chopped

  • Milk (as needed, to loosen the filling)

  • Heavy cream (for drizzling)

  • Olive oil (for drizzling on top of dough)




Dough:

Mix 1 pound of flour, salted water, 1 egg, and ½ pound of butter until well-combined. Let it rest until ready to use.

Filling:

Cook the spinach and Swiss chard in a pan with a little oil until they are wilted and tender, then chop them finely. 

Beat 6 eggs, add 6 pieces of bread soaked in milk and ½ pound of creamy grated fresh cheese. 

Mix in with oil, parsley, garlic, nutmeg, salt, and oregano. 

Combine everything well and add chopped artichoke hearts. If the filling is too thick, add some milk.

Divide the dough in two. Roll out one half and place it in a greased baking dish. 

Add the filling, place 4 whole eggs on top, and drizzle with heavy cream.

Before topping with dough, drizzle heavy cream on the filling


Cover with the other half of the dough and drizzle a little oil on top. 

Bake for 30 minutes in a moderate oven, let cool, and enjoy!

Rustic, savory, and full of flavor, this beloved Easter pie hides a visually diverting surprise when you cut in—spring is calling, and this irresistible treat is the answer!

Melanie WangComment