Italian Easter Pie – Torta Pasqualina

TORTA PASQUALINA is an Italian spring classic. It is a must at the Easter Monday picnic, which we call “Pasquetta”.

It is simple to make, with a few basic ingredients and above all good fresh spinach or chard in season.


  • 400g of flour
  • 300g ricotta cheese
  • Parmesan cheese
  • 6 eggs
  • Parsley
  • Garlic
  • Extra virgin olive oil
  • Salt and pepper
  • A little butter for the cake tin

This is how I make it

  1. First, prepare the dough. Knead about 200ml of warm water with the flour, oil and a little salt. Let it rest
  2. Prepare 6 hard-boiled eggs and let them cool
  3. Meanwhile, wash the vegetables and cook them in a little water.
  4. When the vegetables are cooked, drain them and pan-fry them with oil and garlic.
  5. Add the ricotta, parmesan, a little salt and pepper and cook until the liquid evaporates
  6. Roll out the dough into 8 thin discs
  7. Grease and flour the cake tin
  8. Put the mixture in and make 6 dimples for the eggs, where you put also some parmesan cheese
  9. Put the shelled eggs in the dimples and cover with the 4 sheets of pastry.
  10. Prick the sheets with the prongs of a fork and bake in the oven at 180°C for one hour
Torta Pasqualina – Italian Easter Pie


About Valentina

Ciao, sono Valentina, consulente di strategia di comunicazione e ponte culturale. In questo blog, vi racconto la cultura cinese nella mia vita quotidiana, la "mia" Umbria, e come accogliere i vostri ospiti cinesi nel Cuore Verde d'Italia.