Italian Easter Pie – Torta Pasqualina

Italian Easter Pie – Torta Pasqualina is an Italian spring classic, typically prepared for the Easter Monday picnic. Its name comes from the word “Pasqua,” which means “Easter” in Italian. “Pasqualina” means “related to Pasqua holidays.

This dish contains simple ingredients and seasonal vegetables like spinach, chard, or even artichaud and fresh herbs.

Above all, you need fresh, seasonal ingredients for this dish to be successful.

As you will see, this dish is very easy to make when you know a few tips and tricks I share in this post. For instance, the first time I’ve had it, I remember that I thought the eggs were cooked apart, so when I prepared this dish for the first time, I made boiled eggs and then added them to the preparation. The result was nice, but not as tasty as this time when I cooked the eggs directly in the pie. Also, cooking the eggs directly in the pie will save you money because this way you don’t need to precook the eggs.

So, I invite you to try this recipe and share your thoughts on our Instagram page.

Ready? Let’s start!


  • 350g of flour
  • 300g ricotta cheese
  • Parmesan cheese
  • 8 eggs
  • Parsley
  • Garlic
  • Onion
  • Extra virgin olive oil (about 4 soup spoons)
  • Salt and pepper

This is how I make it

Torta Pasqualina – Italian Easter pie is made with seasonal vegetables, like spinach and chard, and eggs. The eggs are cooked directly in the pie.
  1. First, prepare the dough. Knead about the flour, extra-virgin olive oil, and a little salt with water. Let it rest for about one hour.
  2. Meanwhile, wash the vegetables, cut them into thin slices, and cook them in a steamer. When the vegetables are cooked, drain them and then put them aside.
  3. Cut the onion into thin slices and cook it in a pan with oil.
  4. In a bowl, beat two eggs and add chopped garlic and parsley. Add the cooked vegetables, ricotta, and grated parmesan cheese. Mix well.
  5. Roll the dough into eight thin discs.
  6. Grease the cake tin with olive oil.
  7. Put three dough discs one after the other, brushing oil on the first and second sheets of dough.
  8. Add the mixture and make six dimples for the eggs. Put some grated parmesan in each dimple and put the egg inside, careful not to break the yolk. Add salt and pepper on top.
  9. Cover with the remaining three sheets of dough.
  10. Prick the sheets with the prongs of a fork and bake in the oven at 190°C for about one hour.
A slice of the Italian Easter pie, “torta pasqualina”

And the best part comes when it’s time to eat it! I hope you will like it and if you have any variations or suggestions for the recipe that I share with you, let us know on our Instagram page 🙂

Enjoy and have a Peaceful and Happy Easter!

About Valentina

Valentina is an international communication consultant. She has served communication and PR agencies for several years by providing insights into local French and Italian food trends and traditions. Thanks to her multicultural background, she focuses on promoting intercultural collaboration for sustainable living.