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Best Easy Torta Pasqualina Recipe

Name: Best Easy Torta Pasqualina Recipe
Total time: 80 min
Yield: 185 g
Ingredients: frozen puff pastry sheets (thawed) 2 pieces; fresh ricotta cheese 2 cups; large eggs 7 pieces; artichoke hearts (cooked, well drained, chopped) 2 cups; baby spinach (well washed & chopped) 3 cups; Parmesan cheese (finely grated) 0.5 cup; olive oil 2 tbsp; nutmeg (freshly grated) 0.25 tsp; salt 1 tsp; black pepper 0.5 tsp

A towering Genoese Easter pie with artichokes, ricotta, and eggs in flaky pastry. This vegetarian mediterranean family tradition is a fresh, protein-rich dish celebrating spring's arrival.

Cook 80 min Difficulty NORMAL 370 kcal

#vegetarian #mediterranean #high protein

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Ingredients

Main ingredients

frozen puff pastry sheets (thawed) 2 pieces
fresh ricotta cheese 2 cups
large eggs 7 pieces
artichoke hearts (cooked, well drained, chopped) 2 cups
baby spinach (well washed & chopped) 3 cups
Parmesan cheese (finely grated) 0.5 cup

Seasonings/Sauce

olive oil 2 tbsp
nutmeg (freshly grated) 0.25 tsp
salt 1 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 28 g 30%

Protein 17 g 18%

Fat 20 g 52%

Serving size 185g

Cooking steps

1

Preheat your oven to 375°F and lightly oil a 9-inch springform pan.
2

Heat olive oil in a skillet over medium heat. Sauté baby spinach and chopped artichoke hearts for 4–5 minutes until softened, then let cool.
3

In a large bowl, combine the ricotta, sautéed vegetables, 2 eggs, grated Parmesan, nutmeg, salt, and pepper. Mix until fully blended.
4

Lay one puff pastry sheet into the prepared pan, allowing excess to hang over the edges. Spread the ricotta-spinach filling evenly.
5

Using a spoon, make 5 shallow wells in the filling and crack an egg into each well.
6

Cover with the second pastry sheet, seal edges, and trim any excess. Pierce the top with a fork several times to vent steam.
7

Bake for 55–65 minutes or until the pastry is deep golden and crisp. Cool at least 30 minutes in the pan before slicing to help set the filling.

Personalized Q&A

Q. What's the key ingredient in this Torta Pasqualina recipe?

The defining ingredients in this Torta Pasqualina are fresh ricotta, artichoke hearts, and whole eggs. Together, they create the signature creamy, layered filling, while baby spinach and Parmesan add depth and savory flavor. The flaky puff pastry encloses all these elements, making it a true celebration of spring vegetables and Italian tradition.

Q. How do I prevent the pastry from getting soggy in this recipe?

To keep the pastry crisp, thoroughly drain and cool the artichokes and spinach before mixing them with the ricotta, as excess moisture causes sogginess. Preheating the oven to the full 375°F and venting the top pastry by piercing it with a fork ensures steam escapes, promoting a flaky, set crust.

Q. What's an important timing or heat control tip for Torta Pasqualina?

Bake the pie for the full 55–65 minutes until the pastry is deep golden. It's vital to allow the pie to cool at least 30 minutes after baking; this sets the filling and prevents it from falling apart when sliced.

Q. How many calories and protein are in each serving?

Each serving contains approximately 370 kcal and 17g of protein, making Torta Pasqualina a fairly protein-rich vegetarian dish. The protein-to-carb ratio is balanced, with 17g protein and 28g carbs per serving.

Q. Does this Torta Pasqualina recipe fit a Mediterranean or vegetarian diet?

Yes, this recipe is both vegetarian and Mediterranean. It features olive oil, vegetables, and cheeses as primary ingredients, and it includes no meat or seafood. The search tags reflect these qualities.

Best Easy Torta Pasqualina Recipe

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