Torta Pasqualina

Torta Pasqualina, Liguria’s beloved Easter pie, hides a festive surprise beneath its flaky layers. Swiss chard and ricotta cradle whole eggs baked into the filling, a springtime tradition meant for sharing at the holiday table.

Serves 8 · 40 min prep · 50 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 2 lb Swiss chard or spinachProduce
• 1 lb fresh ricottaDairy
• 8 eggsDairy
• 1 cup Parmigiano-ReggianoDairy
• 1 tsp marjoramProduce
• 2 layers bottom + top puff pastry or olive oil dough sheetsBakery
• 2 tbsp olive oilPantry
• to taste salt and pepperSpices

Instructions

1. 1Wilt and squeeze greens dry; chop and mix with ricotta, cheese, herbs, salt, and pepper.
2. 2Line a pan with pastry; fill with greens mixture.
3. 3Make wells; crack whole eggs into them for the Easter tradition.
4. 4Cover with pastry, seal, brush with oil or egg wash.
5. 5Bake until deep golden. Serve warm or room temperature.