Recipe Details
Torta Pasqualina
A spectacular Easter pie from Liguria — flaky pastry layered with Swiss chard, fresh ricotta, and whole eggs baked inside. When you slice it, a perfectly set egg yolk is revealed in each portion.
Prep Time
2 hours
Category
Main
Ingredients
9
Steps
7
Recipe and Instructions
500 gSwiss chard or spinach, stems removed
500 gfresh ricotta, well drained
100 gParmigiano-Reggiano, grated
8eggs (6 whole for inside, 2 beaten for filling and wash)
1onion, finely diced and sautéed
250 gfresh marjoram leaves (or 2 tsp dried)
1/4 tspfreshly grated nutmeg
500 gshortcrust or puff pastry (2 sheets)
to tastesalt and white pepper
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