Torta Pasqualina Recipe

Chef: Barbara Felicita Lucchini

Servings: 6



  1. Wash spinach and place them in a large pot with a boiling water. Blanch the spinach will bright green (should only take a few seconds). Drain and squeeze the excess water from the spinach and leave to cool.
  2. In a bowl, mix the ricotta, Parmigiano, Pecorino Romano and 1 egg. Mix all the ingredients together. Season to taste with a pinch of salt and freshly ground black pepper. Add cooled spinach to the mixture. Mix well to combine all the ingredients.
  1. Take an 8-inch round cake pan and line it with baking paper. Then line it with one of the puff pastry sheets. Fill with the cheese and spinach mixture. Make three small ‘holes’ in the cheese/spinach mixture, evenly spaced. Place a whole raw egg in each hole.
  1. Finally, cut a 20 cm (8 inch) circle from the second sheet of pastry. Gently place it over the top of the mixture. Close the pie by folding down the edges of the pastry to join with the disk. Bake in a preheated oven at 180°C until golden brown. Serve the Torta Pasqualina hot or let it cool down at room temperature.

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