There’s something magical about the first time you smell an authentic Torta Pasqualina baking in the oven. The buttery pastry, the soft spinach and ricotta filling, the way the warmth sneaks through the kitchen—honestly, it gets me every single time. I didn’t grow up eating this traditional Italian Easter pie, but the first time a friend brought me a slice, I remember thinking, Oh wow… this is comfort in pastry form.

I still picture myself standing at the kitchen counter that day, fork in hand, trying to figure out how something so simple could taste so layered and comforting. And then I discovered its origin—Liguria. Suddenly everything made sense. Ligurian cooking has this humble elegance, a way of taking everyday ingredients and turning them into little miracles.

The first time I tried making my own, I fussed too much. I overthought the pastry, worried about the spinach, stressed over the eggs. Now? It’s become one of those “don’t overthink it” recipes I turn to whenever I want something cozy and impressive at the same time.

The beauty of this spinach and ricotta Easter tart is how forgiving it is. The filling is velvety, the eggs bake into gorgeous pockets of creaminess, and the pastry… oh, the pastry. Even if you cheat and use store-bought, the result still feels special.

Every time I bake it, the house smells a little like spring—even in December. And although this is traditionally served at Easter, I promise: once you taste this, it becomes a year-round ritual you’ll crave on lazy Sundays.

Recipe Resume (Quick Selling Points — Todd Wilbur Style)

This pie tastes like it came straight from a small-town bakery in Liguria.
Loaded with spinach, ricotta, and whole eggs baked inside—pure comfort.
It’s shockingly easy for something that looks so elegant.
Keeps beautifully and tastes even better the next day.
Perfect warm, room temperature, or straight from the fridge.
Customizable with herbs, cheeses, or greens you already have.
A showstopper centerpiece for brunch or holidays.
Crowd-pleasing, cozy, rustic Italian goodness at its best.

Why This Torta Pasqualina Is The Only One You’ll Ever Need

When I served this to my family last Easter, my sister took one bite and said, “Why don’t we make this every weekend?” And honestly… fair question. There’s something addictive about the flaky layers, the creamy ricotta, the surprise eggs like little golden jewels hidden inside. This became an instant family staple—one of those dishes everyone requests before I even start asking what they want for dinner.
Cuisine: Italian (Liguria)

What You Really Need to Make This Amazing Torta Pasqualina (Simplified)

2 sheets puff pastry (or homemade pastry)
4 cups fresh spinach (or Swiss chard)
1 medium onion, finely chopped
2 tbsp olive oil
1 cup ricotta
½ cup grated Parmesan
6 whole eggs
Salt & pepper
Nutmeg (optional but wonderful)

How to Master the Perfect Torta Pasqualina (My Secret Method)

Start by softening your onions gently in olive oil until they smell sweet and mellow—don’t rush them. Add your spinach and let it wilt down slowly; the goal is to coax out its flavor, not steam it to sadness. Once cooled, squeeze out the liquid and chop it loosely. Mix it with ricotta, Parmesan, salt, pepper, and a whisper of nutmeg, tasting as you go.

Layer your pastry into your dish, letting some overhang. Spoon in the filling, then use the back of a spoon to make little wells for the eggs. Crack them right in—no scrambling! Top with the second sheet of pastry, seal it, fold it, and let the oven do the rest. You’ll know it’s done when it turns the color of caramel and makes the whole house smell rustic and festive.

Chef’s Notes and Tips For A Flawless Torta Pasqualina

If you’re using frozen spinach, wring it out aggressively—excess moisture will flatten the filling. Season your ricotta well; the pie tastes muted if the filling is under-salted.
Let the pie rest 15–20 minutes before slicing so the layers settle. And don’t skip the whole eggs; they’re the heart of any authentic torta pasqualina recipe.

Get Creative! Easy Substitutions and Fun Variations

Swap spinach for Swiss chard, add sautéed leeks, or stir in crumbled feta for a bolder Mediterranean twist.
You can also skip the whole eggs and mix everything together for a simpler, slice-clean version—still delicious, just less dramatic.

Lighten It Up! Simple Swaps for a Healthier Torta Pasqualina

Use low-fat ricotta, whole-wheat pastry sheets, and egg whites instead of whole eggs.
For low-carb options, bake the filling crustless in a pie dish—it becomes a gorgeous spinach-and-ricotta frittata.

And there you have it! Don’t forget to let us know how your dish turns out, and check out more of our cozy Italian recipes.

Are You Curious About Anything Else? Here Are the Most Frequently Asked Questions We Get About This Recipe:

1. What makes an authentic Torta Pasqualina recipe different from other savory pies?

Authentic torta pasqualina stands out because of its Ligurian roots, its delicate layers of pastry, and the iconic whole eggs baked inside. In traditional Italian Easter pie recipes, the eggs symbolize rebirth, making this dish culturally meaningful as well as delicious. The texture is also unique—flaky crust, creamy ricotta, tender greens—and that combination sets it apart from standard savory pies you may know.

Beyond flavor and symbolism, technique is key. Historically, bakers used 33 layers of dough to represent Christ’s years, though modern versions typically use puff pastry for practicality. Using whole eggs rather than mixing them into the filling creates those beautiful golden pockets that make each slice feel special. This technique is what gives the torta its charm and makes it a beloved holiday centerpiece.

2. Can I use frozen spinach in this traditional Italian Easter pie?

Absolutely—frozen spinach is one of the best shortcuts for anyone learning how to make Italian savory pies. The most important step is squeezing out as much liquid as humanly possible. If it’s too wet, the filling becomes dense and soggy, and the bottom crust won’t crisp properly. Once well-drained, frozen spinach behaves almost exactly like fresh and absorbs seasoning beautifully.

Many Italian cooks prefer frozen spinach because the flavor is consistent year-round, and the prep is much faster. Just be sure to season generously and taste your ricotta mixture before assembling your pie. The filling should taste bright and balanced.

3. Why do some versions include Swiss chard instead of spinach?

Swiss chard is actually more traditional in many Ligurian households. The flavor is slightly sweeter and more complex, which can deepen the whole profile of your spinach and ricotta Easter tart. Chard also holds up well during cooking, so the filling feels heartier and more rustic.

If you choose chard, remove the stems or sauté them separately until soft. Using chard is a great way to honor the regional variations of this dish while keeping the spirit of the original recipe intact.