Skip to content

Vegetarian, Italy

Torta pasqualina with green salad

Torta pasqualina is an Italian savory pie made with chard, ricotta, and parmesan, with whole eggs hidden inside the filling. It serves 4, takes 1 hour 30 minutes, has a medium difficulty level, and costs about €2.20 per person. The key to getting it right is pressing the chard very dry before mixing it into the filling.

Torta pasqualina from Liguria, a chard and ricotta pie with whole eggs hidden inside, the surprise waiting when you slice it.

Torta pasqualina with green salad
Total time
1 h 30
Difficulty
Medium
Cost per person
€2.20
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Spring, Winter

Torta pasqualina comes from Liguria, a region in northern Italy. It's a double crust pie filled with a creamy green mixture of chard, ricotta, and parmesan. What makes it special is the whole eggs tucked into the filling before baking, which turn out soft or set depending on their spot in the pie, revealing themselves as a little surprise when you cut into it.

It's a great dish for a spring meal or a relaxed Sunday with family, served warm alongside a simple green salad. You can get most of it ready ahead of time, and it tastes just as good warm as it does hot, which makes it an easy choice when you have guests coming and don't want to be stuck in the kitchen at the last minute.

The ingredients

4 people

Dairy

  • Pie crust 2
  • Ricotta 300 g
  • Grated parmesan 60 g
  • Eggs 6

Fruits and vegetables

  • Chard or spinach 1 kg
  • Onion 1
  • Marjoram or parsley 4 sprigs
  • Green salad 1

Pantry

  • Olive oiloften in the pantry 3 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Wash the chard, cook it in salted boiling water for 5 minutes, drain and press it very firmly. Chop it finely. 10 min

    Press it by hand until no more liquid comes out.

  2. Cook the chopped onion in the olive oil, add the chard and let it dry out for 3 minutes. 5 min

    A wet filling will make the bottom crust soggy.

  3. Mix with the ricotta, parmesan, 2 beaten eggs, the herbs, salt, and pepper. 2 min

    Taste the raw filling to adjust the salt before filling the pie.

  4. Line a pan with one crust, spread the filling, make 4 wells and crack an egg into each one. Cover with the second crust and seal the edges. 5 min

    Prick the top with a fork and brush with egg yolk for a golden finish.

  5. Bake at 190°C, let cool for 10 minutes and serve with the dressed salad. 45 min

    Let it rest before slicing, the eggs hold together better.

Our tips to get it right

  • Use a pan with fairly high sides so the filling doesn't overflow while baking, it puffs up a bit from the eggs.
  • If you use spinach instead of chard, cook it for less time but press it just as hard, since spinach releases a lot of water.
  • Pinch the two crusts firmly together at the edges to seal them well, this keeps the filling from leaking out during baking.

The variations

  • Swap the ricotta for well drained thick yogurt or quark if you don't have any on hand, the texture stays close.
  • For a bolder flavor, add a bit of lemon zest or grated nutmeg to the filling.
  • For a quicker version, skip the top crust and make an open tart, cracking the eggs on top near the end of baking.

What to serve it with

  • Simple dressed green salad
  • Fresh seasonal tomatoes
  • Sparkling water with lemon

Storage

Torta pasqualina keeps for 2 to 3 days in the refrigerator in a sealed container. Reheat it gently in the oven rather than the microwave to keep the crust crisp. It doesn't freeze well because of the whole eggs, so it's best enjoyed fresh.

Questions about this dish

Why don't the eggs always cook the same way?

It depends on where each egg sits in the pan and how much filling covers it. Eggs in the center often stay creamier than those near the edge, which cook faster.

Can you use spinach instead of chard?

Yes, that's one of the options in this recipe. Just cook it for less time and press it very dry, since spinach gives off a lot of water.

Can you make torta pasqualina ahead of time?

You can prepare the filling a day ahead and keep it in the fridge. It's best to assemble and bake the pie the same day you plan to serve it, so the crust stays crisp.

How do you know when the pie is fully baked?

The crust should be golden on both top and bottom, and the filling should feel firm when pressed. If the top browns too fast, cover it loosely with foil while the inside finishes cooking.

How long does it take to make a torta pasqualina with a green salad?

Count 1 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a torta pasqualina with a green salad?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a torta pasqualina with a green salad cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

Italian cuisine

See all

Recipes with spinach

See all