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Easter Pie | Torta Pasqualina Recipe | Something rustic and ancient

This Easter why not try something rustic and ancient like this Torta Pasqualina Recipe, other wise known as Easter Pie.

This Easter Pie Torta Pasqualina, is not quite as old as the mountains in Liguria, Italy from where it originates but it certainly dates back a few hundred years at least. This is a traditional Easter recipe, made obvious by not only the its name which translates as Easter Pie but also due to the seven eggs that are found in the recipe itself.

If you are looking for something different and special to serve this Easter we recommend you give this a go. It does require quite a bit of preparation, especially when it comes to making the dough. Those of you who are not to comfortable working with dough can always pop out and buy some pastry at your local supermarket.

You don’t have to stick to chard for the recipe either, you can use your choice of leafy greens, spinach would be a good substitute. Other ideas of things to include could be artichokes or asparagus. We’d love to hear back from you as to what your recipe substitution ideas are.

More: Easter Recipes | Italian Recipes

Easter Pie | Torta Pasqualina Recipe | Giallo Zafferano

Serving: 8 | Prep: 60 min | Cooking: 45 min

Parmesan Cheese 130 g grated
Chard 500 g chopped
Olive Oil – Extra Virgin 150 ml
Fresh Marjoram 6 sprigs chopped
Onion 1/2 chopped
Eggs 13
Ricotta Cheese 500 g crumbled
For the layers of dough
Flour 600 g
Water 350 ml
Olive Oil – Extra Virgin 35 ml
Salt 1/2 teaspoons

For the dough
1 . Place the flour in a bowl
2 . Dissolve the salt in 300ml of water (hold back 50ml in case it’s too dry)
3 . Pour the water and olive oil (35ml) into the flour
4 . Mix well
5 . If it is too dry add a little more water
6 . Knead on a dry surface for 10 – 15 minutes
7 . Roll into a ball
8 . Wrap with cling film
9 . Rest in a cool place for 1 hour

1 . Heat a frying pan with a little oil
2 . Cook the onion over a low flame for 10 – 15 minutes
3 . Add the chard
4 . Cook for a couple of minutes
5 . Season with salt and pepper
6 . Add the chopped marjoram
7 . Remove from heat and allow to cool
8 . Once cooled add 50g of Parmesan cheese
9 . Beat three eggs and add to the chard mixture
10 . In a separate bowl mix together the ricotta cheese with 50g Parmesan cheese
11 . Beat three eggs and and them to the ricotta mixture
12 . Season with a pinch of salt and nutmeg
13 . Divide the dough into four parts with two (300g) bigger than the other two (180g)
14 . Roll them out thinly
15 . Grease a 30 cm round baking pan
16 . Line the pan with a large piece of dough
17 . Brush with oil
18 . Line the pan with a second piece of dough
19 . Pour in the chard mixture
20 . Pour the ricotta mixture on top of the chard mixture
21 . Make a well in the middle and 6 in a circle around it
22 . Separate the eggs one by one in a cup and place an egg yolk in each well
23 . Spoon the egg whites on top
24 . Sprinkle with the remaining Parmesan Cheese
25 . Line the pie with the third, smaller dough
26 . Brush with oil
27 . Layer the final dough on top
28 . Trim the edges
29 . Spike with a fork
30 . Brush with oil
31 . Pop into the oven for 45 minutes
32 . When cooked allow to cool before removing from the tin
33 . Serve at room temperature

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Murray (Staff) (have 372 posts in total)
A renowned slow cooker, some say the longest meal he ever cooked took 46 hours.