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Torta Pasqualina with Greens

Section: Satisfying Main Dishes for Every Occasion

Torta Pasqualina is a beloved Italian classic featuring a golden, flaky pastry filled with a savory blend of sautéed Swiss chard or spinach, creamy ricotta, and aged Parmesan. Delicate herbs and a hint of heavy cream enrich the filling, while eggs give it a silky, custard-like texture. Tradition shines through every slice as this festive pie often graces family gatherings and springtime celebrations. Whether served warm or at room temperature, it pairs beautifully with fresh salads, rustic bread, or colorful vegetable sides, making it a versatile centerpiece for holiday feasts or casual meals alike.

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A woman wearing a chef's hat and apron.
Recipe Author Maria
Updated as of Tue, 12 Aug 2025 13:09:21 GMT
A slice of a pastry with spinach and egg. Bookmark
A slice of a pastry with spinach and egg. | foodbymary.com

This comforting Torta Pasqualina bakes up as a true celebration of spring. Luscious greens, creamy ricotta, and bright herbs nestle between golden layers of pastry, making each slice equally suited to festive gatherings or a relaxing weekend lunch. My grandmother would make this each Easter, filling the kitchen with earthy aromas that drew us all together around the table. Now it is a tradition I cherish and share, continuing the delicious legacy year after year.

My kids always ask for seconds and the leftovers never last long. This pie tastes just as great at room temperature which makes it a perfect make-ahead dish for any gathering. There is nothing quite like hearing the gentle crunch of the crust as you slice in.

Ingredients

  • Swiss chard or spinach: These leafy greens are the soul of the filling. Choose bunches with deep green leaves and crisp stems for maximum earthy flavor
  • Eggs: Fresh eggs create the signature custard texture. Look for bright yolks and farm-fresh eggs when possible for the most vibrant color and richness
  • Ricotta cheese: Use whole milk ricotta for a creamy consistency and subtle tang. Homemade or small-batch ricotta will elevate the flavor
  • Puff pastry dough: Quality all-butter puff pastry gives the lightest layers and a golden finish. Thaw in advance and handle gently for best flakiness
  • Heavy cream: This adds a luxurious touch and a soft smooth bite. Only a few spoonfuls are needed but choose cream with the highest fat content for silkiness
  • Parmesan cheese: Grate your own for a burst of nutty flavor. Freshly grated Parmesan brings a savory depth that complements the mild ricotta
  • Bread crumbs: These help absorb excess moisture so the filling stays sliceable. Use fresh or panko crumbs for texture without heaviness
  • Marjoram or mixed fresh herbs: These bring a clean brightness. If you can find marjoram do try it as the flavor is herbal and just a little sweet

Step-by-Step Instructions

Prepare the Greens:
Wash and chop your Swiss chard or spinach thoroughly to remove all grit. In a wide skillet melt a knob of butter with a splash of olive oil over medium heat. Add the greens and cook for about eight minutes stirring until wilted and the liquid evaporates. Season lightly with salt and pepper and let cool to room temperature so the greens blend easily into the custard.
Mix the Custard Filling:
In a large mixing bowl whisk together eight eggs until well combined. Stir in the ricotta cheese heavy cream Parmesan bread crumbs and chopped herbs to create a creamy mixture. Gently fold in the cooled greens so the filling becomes streaked with ribbons of green. Avoid overmixing to keep the texture light.
Line and Fill the Pastry:
Lightly dust your work surface with flour and roll out one sheet of puff pastry large enough to line a deep pie dish. Carefully drape the pastry into your dish letting the edges hang over slightly. Spoon in the filling and smooth it out so it is even. For a traditional presentation use the back of a spoon to make little wells in the filling and crack an egg or two into each well before covering.
Top and Bake:
Lay a second puff pastry sheet over the top folding the edges together and trimming any excess. Pinch the edges closed and cut a few small vents to allow steam to escape. Bake in a 375 F oven set in the center until the crust is deep golden and the filling is barely jiggly when shaken about thirty five to forty minutes. Cool on a rack for ten minutes before slicing.
A slice of Torta Pasqualina with a fried egg in the center. Bookmark
A slice of Torta Pasqualina with a fried egg in the center. | foodbymary.com

Swiss chard always reminds me of tending my grandmother’s garden every spring. The fresh-picked leaves played such a big role in this pie while the laughter in the kitchen made every bite taste like home. Nothing beats the first dreamy slice still warm from the oven shared with family around the table.

Storage Tips

Store leftover Torta Pasqualina wrapped tightly or in an airtight container in the refrigerator for up to three days. To reheat place slices on a baking sheet in a low oven so the crust stays crisp. This pie is also delicious at room temperature making it ideal for portable lunches or picnics.

Ingredient Substitutions

If Swiss chard is unavailable use mature spinach or a combination of spinach and kale for more complexity. Cottage cheese can stand in for ricotta in a pinch. Vegan versions work well with almond-based ricotta and dairy-free pastry dough. Fresh basil or parsley will stand in well for marjoram if you prefer a different herbal note.

Serving Suggestions

Torta Pasqualina shines beautifully on its own but for extra color pair it with a simple garden salad with lemon vinaigrette or a warm grain salad. Rustic bread is perfect for sopping up any cheesy custard that slips out. For festive brunches serve with roasted baby potatoes or a medley of lemony vegetables.

A slice of a pastry with spinach and eggs. Bookmark
A slice of a pastry with spinach and eggs. | foodbymary.com

Cultural Context

Torta Pasqualina’s story starts along the Ligurian coast centuries ago where cooks would layer thirty three sheets of pastry as a nod to tradition. It remains a symbol of spring renewal and family coming together. Today every home has its variation but the basics never change making each pie both a link to the past and a source of joy for new generations.

Frequently Asked Questions

→ What types of greens are best for Torta Pasqualina?

Swiss chard and spinach are traditional choices for their mild flavor and tender texture, but kale or beet greens can also be used for variation.

→ How is the filling prepared for Torta Pasqualina?

The greens are sautéed with olive oil and butter, then mixed with ricotta, Parmesan, eggs, breadcrumbs, cream, and herbs before baking in pastry.

→ Can the pie be made ahead of time?

Yes, it can be baked in advance and enjoyed warm or at room temperature, making it ideal for gatherings and picnics.

→ What pairs well with this savory pie?

Serve with a crisp garden salad, herbed roasted potatoes, or rustic Italian bread for a complete and satisfying meal.

→ Are there vegetarian or vegan variants?

Vegetarians can enjoy with classic cheeses, while a vegan version uses plant-based ricotta and cream for a dairy-free option.

→ Why are whole eggs sometimes baked inside?

Cracking whole eggs into the filling before baking is a traditional touch, resulting in a dramatic and delightful cross-section when sliced.

Torta Pasqualina Fresh Greens Pie

Flaky pastry with leafy greens, creamy cheeses, and aromatic herbs for a hearty Italian springtime delight.

Prep Time
35 minutes
Cooking Time
40 minutes
Overall Time
75 minutes
Recipe Author: Maria

Dish Category: Main Dishes

Recipe Difficulty: Medium Effort

Cuisine: Italian

Serves: 8 Serving Size (One 28 cm savory pie)

Dietary Options: Vegetarian

What You’ll Need to Cook

→ Filling

Ingredient 01 500 g Swiss chard or spinach, thoroughly washed and coarsely chopped
Ingredient 02 2 tablespoons unsalted butter
Ingredient 03 2 tablespoons extra-virgin olive oil
Ingredient 04 1 teaspoon fine sea salt, plus more to taste
Ingredient 05 1/2 teaspoon ground black pepper
Ingredient 06 8 large eggs
Ingredient 07 400 g ricotta cheese, drained
Ingredient 08 60 g freshly grated Parmesan cheese
Ingredient 09 50 g dried bread crumbs
Ingredient 10 100 ml heavy cream
Ingredient 11 2 tablespoons fresh marjoram, finely chopped

→ Pastry

Ingredient 12 2 sheets of puff pastry dough (approximately 250 g each), thawed
Ingredient 13 Flour, for dusting

Steps to Prepare

Step 01

Preheat oven to 190°C. In a large skillet, melt butter and olive oil over medium heat. Add Swiss chard or spinach and sauté until wilted and tender. Season with salt and pepper. Allow to cool completely before proceeding.

Step 02

In a large mixing bowl, whisk together 8 eggs, ricotta, Parmesan, bread crumbs, heavy cream, and chopped marjoram. Season lightly with salt and pepper. Gently fold in the cooled greens, mixing until evenly incorporated without overworking the batter.

Step 03

Dust a clean surface with flour and roll out one sheet of puff pastry to fit a 28 cm pie dish. Line the dish with the pastry, letting excess hang over the edges for sealing.

Step 04

Spoon the greens and cheese mixture evenly into the prepared pastry-lined dish. If desired, make small wells in the filling and crack additional eggs into them for a traditional presentation.

Step 05

Roll out the second sheet of puff pastry to cover the pie. Place it over the filling, trim excess dough, and crimp the edges to seal. Pierce the top with a fork or knife to allow steam to escape. Bake for 35 to 40 minutes, or until the pastry is deeply golden and the center is set.

Step 06

Allow Torta Pasqualina to cool in the dish for 15 minutes before slicing. Serve warm or at room temperature for optimal flavor.

Extra Cooking Tips

  1. Ensure the greens are well-drained and cool before adding to the filling to prevent excess moisture.
  2. For the most traditional presentation, crack whole eggs into wells in the filling before enclosing with pastry, allowing eggs to bake whole inside the pie.

Must-Have Tools

  • Large skillet
  • Mixing bowls
  • Whisk
  • 28 cm pie dish
  • Rolling pin
  • Oven

Allergen Information

Always check ingredient labels for allergens and seek expert advice if uncertain.
  • Contains eggs, milk, wheat, and gluten.

Nutrition Info (Per Serving)

These details are for guidance and aren’t a replacement for professional advice.
  • Calories Count: 390
  • Fats: 25 grams
  • Carbs: 32 grams
  • Proteins: 13 grams