Italian Pasqualina Pie

Italian Pasqualina Pie


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Pasqualina Torte is a classic Italian savory pie for Easter. This pie is made with ricotta, spinach, eggs and pastry dough. It is super easy to make and you get to eat a super crispy crust with a really good filling!

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Time needed

20 min preparation + 50 min cooking

Serving Size / Yield

5 servings


  • 10 ounces of premade puff pastry dough
  • 2 ounces of onions, peeled and chopped
  • 7 ounces of ricotta cheese
  • 4 eggs, plus 1 for brushing the pastry dough
  • 1 clove of garlic, peeled and chopped
  • extra virgin olive oil to taste
  • salt and pepper to taste
  • ½ a cup of spinach, rinsed and chopped

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First, add a little oil to a pan over medium heat. Then add the onion and sauté it until it becomes soft. Then add the garlic and spinach and season everything with salt and pepper and cook for 5 minutes.
Once the spinach is cooked, remove it from the heat and let it cool. Then stir in the ricotta.
Then begin to assemble the quiche by dusting a work surface with flour. Roll out 4 sheets of pastry dough until as thin as possible. Then grease a tart mold with extra virgin olive oil and then place one of the sheets on top. Brush the surface of the dough with olive oil.
Then cover the first layer with a second sheet of dough. Using a fork or a knife, piece small holes into the dough so that it doesn’t bubble during cooking.
Then add and the spinach and ricotta mixture. Use a spoon to create 4 small nests in the ricotta and add an egg to each nest.
Cover the quiche with the third sheet of dough and brush it with olive oil, as before. Cover with the fourth and final layer of dough.
Using a knife, make sure to cut away the excess dough and press down the edges of the quiche, sealing it well. Then use a knife to pierce small holes into the top of the quiche but be careful not to make your incisions directly above an egg.
Brush the top of the quiche with the remaining egg and bake in a 350°F oven for 30 to 35 minutes.

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