Torta Pasqualina (Easter Pie from Liguria)

Torta Pasqualina (Easter Pie from Liguria)

Savory pies and enriched breads figure prominently on the Easter dinner table. We’ve already featured a couple Neapolitan examples on the blog: the casatiello and the incredibly rich pizza rustica. Today we head north to Liguria to present another classic savory pie served around Easter time: la torta pasqualina or, “Easter Pie”. Traditionally made from multiple layers of ultrathin dough—legend has it 33, one for each year of Christ’s life, although seven or eight are more usual—these days time-pressed home cooks like myself might opt for phyllo dough or, as presented here, puff pastry.

Ingredients

  • 2 sheets of puff pastry (see Notes)
  • 500g (1 lb) Swiss chard and/or spinach
  • 1 onion, finely minced
  • Olive oil
  • A sprig of marjoram
  • A pinch of nutmeg and/or cloves
  • Salt and pepper
  • 250g (3-1/2 oz) well-drained ricotta cheese
  • 250g (3-1/2 oz) Greek yogurt
  • 50g (2 oz) grated Parmesan cheese
  • 4-5 eggs
  • Salt and pepper
  • Olive oil
  • A beaten egg yolk (for brushing)
Read the whole recipe on Memorie di Angelina