Torta Pasqualina – Italian Easter Pie

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Prep time
45 mins
Cooking time
1 h

A delicious (and simple) spinach and egg pie, traditionally eaten on Easter Sunday in Italy. At its best when served straight after it has cooled, with a nice glass of white wine.


  • 800g of spinach
  • 500g of ricotta
  • 6 eggs
  • 2 sheets of puff pastry
  • salt
  • black pepper


  1. Wash the spinach leaves carefully under cold running water to get rid of any sand or grit.
  2. Shake off the excess water and put them directly into a large saucepan with a lid.
  3. Turn the heat on low, cover and leave to wilt for 15 minutes.
  4. Remove from the heat, drain and allow the spinach to cool completely.
  5. When the spinach is cool, put it into a blender and whizz for a few seconds to chop it into small pieces.
  6. Alternatively, you could do this with a knife. Then, in a bowl, mix the spinach with the ricotta cheese.
  7. Season with salt and pepper to taste and mix in 1 beaten egg.
  8. Butter a deep 20cm loose bottom cake tin and line it with one of the sheets of puff pastry.
  9. Pour in the spinach mixture and put in the fridge to chill for about 30 minutes.
  10. Carefully make four large holes in the spinach mixture with a spoon, big enough to take an entire egg each.
  11. Then break 1 egg into each of the holes.
  12. Cut an 18cm circle out of the second sheet of puff pastry. Place it carefully over the top of the mixture, and use a sharp knife to score a cross in the pastry over the eggs so that when you come to cut the pie you will cut the eggs in half.
  13. Beat the remaining egg and paint the disc of pastry with it.
  14. Gently fold over the edges of the pastry lining to join up with the disk and seal the pie.
  15. Glaze the top of the pie with the beaten egg and put the whole thing in the fridge for another 30 minutes.
  16. Preheat the oven to 180°C/gas mark 4.
  17. Remove the pie from the fridge and, if you want to, score a pattern on the top of the pie with a sharp knife.
  18. Make a small hole in the centre of the pie with a knife, paint one final layer of beaten egg on the top, and bake for 1 hour.
  19. Allow the pie to cool completely before removing from the tin, and then cut into eight portions using the cross on the top as a guide.


  • Andi Healey

    Hi Julia
    Sorry, I missed your comment (I was on holiday)
    When you are on any webpage you can press Control + P (Windows); Command + P (Mac) to open the print dialogue and then save as a PDF, rather than actually printing.
    Hope that helps.

  • Julia Sayer

    This looks simple and tasty. It’s a shame there is no file for us to save the recipes we want to make/have made in

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