Torta Pasqualina {Easter Pie}
I miss being in Italy in general but especially for Easter {Pasqua}. It’s truly a week long {known as holy week} celebration filled with traditions that dates back hundreds of years. Today is good Friday {Venerdi’ Santo}and traditionally there is no meat served. A vegetable Torta Pasqualina {Easter Pie} would be served. It’s a delicious savory pie that’s filled with ricotta and spinach {or swiss chard}
I normally make this as one large pie but after seeing my sweet friend Amelia’s gorgeous post I was inspired to make individual ones myself this time. BTW If you’re not following her blog, you should be, Amelia has a way with words, takes absolutely beautiful pictures and is one of the nicest people you’d ever want to meet ; )
If you decide to make this as one large pie you’ll only need 2 sheets of Puff pastry instead of the 4 that this recipe calls for. You can easily serve these right out of the ramekins or you can de-mold them {just be sure you generously spray the ramekins otherwise they might not come out so easily ; ) }
Baci e Buona Pasqua!
Torta Pasqualina {Easter Pie}
What you’ll need:
1 pound spinach – trimmed
1 tablespoon unsalted butter
1 clove garlic – minced
salt/pepper
1 cup ricotta
8 eggs – divided
2 tablespoons Parmigiano Reggiano- grated
2 tablespoons bread crumbs
1 cup heavy whipping cream
1 tablespoon fresh marjoram – roughly chopped
dash ground nutmeg
4 sheets Pepperidge Farm Puff Pastry – thawed
What to do: {makes 4 – 14 ounces ramekins}
1. Preheat oven to 400 degrees.
2. Into a saute pan, add butter, garlic and spinach. Season with salt and pepper. Saute until wilted. Set aside to cool. Once cool enough to handle, completely squeeze out liquid.
3. Into a large bowl add: ricotta, 4 eggs {beaten}, Parmigiano, bread crumbs, heavy whipping cream, marjoram, nutmeg. Mix to combine. Season with salt and pepper. Add drained spinach. Mix to combine.
4. Spray your ramekins with cooking spray. To assemble: Cut your puff pastry sheet in half. Form the bottom crust {you will have to piece this together just be sure you seal well}. Add approximately 1 cup of ricotta mixture. Carefully crack one egg on top {you don’t want yolk to run} GENTLY place other half of puff pastry on top. Crimping the edges to seal. GENTLY prick top with fork. Continue until all ramekins are complete.
5. Bake for approximately 40-50 minutes OR until golden, egg has cooked through and ricotta has set.
Buon Appetito!
How gorgeous! I wasn’t expecting a perfectly cooked egg in there! Love this! And love YOU
wow, a stunning surprise! I want!
My goodness, Paula – these are so pretty. I first tried Easter pie about 20 years ago and it has been far too long since I’ve had one.
OH-NO-YOU didn’t!! WOW! These look totally scrumptious!!
I’ve never heard of Easter pie but this makes me want to try it! So beautifully done
how cool!!! I love the egg inside.
Those look so pretty and tasty! What a beautiful presentation they make!
Cara Paula: grazie for the sweetest ever reference!!! TVB e Buona Pasqua, cara amica
Paula, I hope you and your family have an amazing Easter. This pie looks wonderful
this looks amazing! Will have to try it!
Have a wonderful Easter! These look wonderful!
Gorgeous, Paula! I wish you and your beautiful family a happy Easter!
Beautiful! I love new recipes – must make soon! Happy Easter, and thanks for adding me as a friend at Tasty Kitchen too!
Oh my word- this looks incredible. Thanks for sharing- I can’t wait to try it!
This is simply stunning!
Oh goodness, that looks both gorgeous AND delicious!
Hi Paula,
Such along time! I was just telling Amelia that maybe, due to the italian immigrants in Argentina, “la pascualina” is something we eat every week…but you girls have done such a great job!! Congrats!
This is just lovely. Love, love, love.
I love the idea of serving these in ramekins… hadn’t seen that before but it makes so much sense. Cheers!
Definitely something I’d like to try sometime. It looks fabulous
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