Torta Pasqualina

Total Time Prep: 35 min. + chilling Bake: 1 hour + cooling
Yield 8 servings
Test Kitchen Approved
Italy's signature Easter treat is torta pasqualina, a savory pie that's as beautiful as it is delicious.

Ingredients

  • 3 cups all-purpose flour
  • 1 cup cold butter, cubed
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 5 to 6 tablespoons ice water
  • FILLING:
  • 3 large eggs, beaten, divided
  • 1-3/4 cups whole-milk ricotta cheese
  • 2 pounds frozen chopped spinach, thawed and squeezed dry
  • 1/3 cup grated Parmigiano Reggiano cheese
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon coarsely ground pepper
  • 5 hard-boiled large eggs
  • 1 tablespoon water

Directions

  1. Place flour and butter in a food processor; pulse until butter is the size of peas. Add sugar and salt; pulse to combine. While pulsing, gradually add ice water, 1 tablespoon at a time, until dough holds together when pressed. Divide dough into two-thirds- and one-third-sized pieces. Shape each into a disk; wrap and refrigerate 1 hour or overnight.
  2. Preheat oven to 350°. On a lightly floured surface, roll larger piece of dough to a 12-in. circle; line bottom and press up side of a greased 9-in. springform pan or deep dish pie pan.
  3. Reserve 2 tablespoons beaten egg for egg wash. Place remaining egg in a large bowl with ricotta; beat until smooth. Stir in spinach, parmesan, oil, salt and pepper. Spoon into crust. Place the hard-boiled eggs in an evenly spaced circle, pressing them down into the spinach filling. Roll remaining dough to an 11-in. circle. Place over filling. Trim and seal edge. Cut five slits in top.
  4. In a small bowl, whisk remaining egg and 1 tablespoon water; brush over crust.
  5. Bake until crust is golden brown and a knife inserted in center comes out clean, about 1 hour. Serve warm or at room temperature.

Nutrition Facts

1 piece: 661 calories, 44g fat (22g saturated fat), 272mg cholesterol, 939mg sodium, 46g carbohydrate (6g sugars, 5g fiber), 23g protein.

Italian Easter pie, otherwise known as torta pasqualina, is a traditional holiday dish served on Easter in Italy. Whole, hard-boiled eggs are placed on top of the spinach filling but underneath the top layer of pastry to create slices that are striking and impressive. —Anna Gass, New Canaan, Connecticut
Recipe Creator
Community Cook

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