This savory Italian Easter pie is filled with creamy ricotta, spinach, Parmesan and eggs. The result is a gorgeous holiday dish!
How to Make Torta Pasqualina (Italian Easter Pie)
Updated May 31, 2023
Eaten in Italy as part of a traditional meal on Easter Sunday, this savory pie is a gorgeous dish that can be served with fresh salad, vegetables and hot coffee.
What is an Italian Easter pie made of?
Torta pasqualina, or Easter pie, is one of the most traditional dishes in Italy. For this recipe, we start with a buttery dough for a double-crust pie, which gets filled with ricotta cheese, spinach, Parmigiano cheese and whole eggs. In some areas, people hide hard-boiled eggs under the crust, while others carefully break uncooked eggs into the filling before baking. Either way, the result is a beautiful cooked egg that will be revealed with the first slice!
Some recipes make Easter pie with puff pastry and spring greens, including chard or spinach. Artichokes, too! But it’s really all about the eggs. Make sure you score the dough above the eggs so you know where to cut for serving.
Where did Italian Easter Pie come from?
This recipe for Italian Easter pie is originally from Genoa, the capital of Liguria in Northwest Italy. But torta pasqualina varies across Italy. In Abruzzo in central Italy there’s pizza rustica, which almost looks like a double-crust quiche filled with soppressata, prosciutto and cheeses. Further south, near Naples, the ingredients include cured meats as well as fresh sausage.
Want to make a delicious and impressive holiday spread? Find more Italian Easter recipes for a traditional holiday meal.
How to Make Italian Easter Pie
Ingredients
Pastry:
- 3 cups all-purpose flour, plus more for dusting
- 1 cup unsalted butter, cold and cut into pieces
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 5 tablespoons cold water
Filling:
- 2 pounds frozen chopped spinach, defrosted and pressed dry
- 1-3/4 cup whole milk ricotta
- 1/3 cup grated Parmigiano Reggiano
- 3 eggs, beaten
- 1/3 cup extra virgin olive oil
- 2 teaspoons kosher salt
- 2 teaspoons fresh cracked black pepper
- 5 hard-boiled eggs
Editor’s Tip: Follow this guide to make perfect hard-boiled eggs.
Directions
Step 1: Make dough for crust
In a large food processor, pulse the flour and butter just until the mixture resembles coarse meal. Add the sugar and salt and pulse to combine. With the motor running, add the water, 1 tablespoon at a time, until the dough begins to come together. (This will take 5 to 6 tablespoons of water.)
Step 2: Knead and shape dough
As soon as a ball begins to form, turn the pastry dough out onto a floured surface. Knead into a large, smooth ball.
Cut off about 1/3 of the dough to create two pieces, one small and one large. Form both pieces into disks. Cover tightly with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
Step 3: Make filling
In a large bowl, combine spinach, cheese, eggs (first, remove 2 tablespoons and reserve), oil, salt and pepper and mix thoroughly.
Step 4: Assemble the pie
Preheat the oven to 350°F.
Grease a deep-dish pie plate or springform pan. Roll out both disks of dough and place the larger one into the bottom of the dish.
Spread the filling evenly across the dough. Place the hard-boiled eggs in an evenly spaced circle, pressing them down into the spinach filling.
Place the remaining dough on top and crimp the edges. Cut four slits into the dough.
Step 5: Brush on egg wash
Add 1 tablespoon of water to the reserved beaten egg. Use a pastry brush to gently brush egg wash all over the dough.
Step 6: Bake
Bake for 1 hour until the dough is golden brown. Then slice and enjoy warm or at room temperature. Serve as part of a full Easter brunch!
How do you store Italian Easter pie?
Torta pasqualina is good in the refrigerator for up to three days. Just wrap in plastic or in an airtight container. If you want to freeze the Italian Easter pie, wrap well in plastic and put in a freezer-friendly bag. Or slice into portions and wrap each piece individually to freeze. To reheat, let it come to room temperature then reheat in the oven or microwave.
Italian Easter Recipes to Make This Year
Easy Italian Potato SaladA lighter take on the traditional potato salad that packs Italian flavors.
Parmesan RisottoRisotto is a creamy Italian rice dish. In this version, the rice is briefly sauteed, then slowly cooked in wine and seasonings. It makes a wonderful addition to any Italian Easter spread. —Taste of Home Test Kitchen. Looking for more recipes? Serve pizza rustica, a traditional Italian Easter dish.
Italian Baked Eggs & SausageThis isn't your typical egg bake! I serve this robust casserole of eggs, Italian sausage and fire-roasted tomatoes in bowls with warm, crusty rolls spread with butter. It's a delightful addition to any of these other Easter brunch ideas. —Shelly Bevington-Fisher, Hermiston, Oregon
Italian Marinated OlivesA friend shared this recipe for Italian marinated olives with me more than 25 years ago, and I still get raves when I serve them as part of an antipasto platter. —Jean Johnson, Reno, Nevada
Grandma Nardi's Italian Easter BreadMy Grandma Nardi’s bread with dyed Easter eggs represents family and tradition. I fondly remember how she taught me the recipe when I was a little girl. —Pat Merkovich, Milwaukee, Wisconsin
Chicken Alfredo LasagnaMy family was growing tired of traditional red sauce lasagna, so I created this fun twist using a creamy homemade Alfredo sauce. It makes for a terrfic Italian Easter supper. —Caitlin MacNeilly, Uncasville, Connecticut
Antipasto PlatterBefore you serve up a big Italian Easter dinner, put out an antipasto platter full of crowd-pleasing bites. Guests love having their choice of so many delicious nibbles, including pepperoni and cubes of provolone. —Teri Lindquist, Gurnee, Illinois
Slow-Cooker Clam SauceServe this delectable clam sauce as a hot dip for holiday get-togethers. The sauce is bright and fresh with pasta, too. —Frances Pietsch, Flower Mound, Texas
Nonni’s FritoleMy Italian grandmother was famous for her fritole and made these treats for her family and friends. Years later we found her recipe card, but we tried making them without success. We finally figured out the missing part of the recipe—the self-rising flour! Now we can have these as often as we like. They bring back so many wonderful memories of our grandmother. —Ann Marie Eberhart, Gig Harbor, Washington
Easy Italian Easter BreadThis traditional Italian Easter bread is topped with colored raw eggs, which cook as the bread bakes. It makes a gorgeous Easter centerpiece. —June Formanek, Belle Plaine, Iowa
Sweet Pea PestoI made a healthier spin on pea pesto by subbing in vegetable broth for some of the oil and going easy on the cheese. For use on pasta, add more broth for a saucelike consistency. —Amber Massey, Argyle, Texas
Roasted Asparagus RisottoThis recipe's wow factor makes it perfect for special occasions. To save time, the asparagus and prosciutto can be roasting while the rice cooks on the stovetop. Then both will be ready to stir into the risotto by the time the rice is done. —Deonna Mazur, Buffalo, New York
Pasta with AsparagusLooking for a quick and delicious meal? Our 20-minute pasta with asparagus is the perfect combination of earthy crunch and zesty spice. Try it today!
Mixed Olive Crostini“These little toasts are pretty and irresistible—they’re always a big hit. Even though they look like you fussed, the ingredients are probably in your pantry.” —Laurie LaClair, North Richland Hills, Texas
Lemon Artichoke Romaine SaladI created this dish when I was trying to duplicate a very lemony Caesar salad. I serve it often, including at holidays. It's nice to have a fresh salad at the Easter table.—Kathy Armstrong, Post Falls, Idaho
Tender Italian Sugar CookiesThese traditional Italian cookies are moist and tender. With a pastel finish, they make for a wonderful addition to your Easter dessert spread. —Weda Mosellie, Phillipsburg, New Jersey
Pasta Fagioli SoupFilled with fresh turkey sausage, beans and pasta, pasta fagioli soup is a powerhouse of nutrients and flavor.
Italian Apricot-Pancetta StrataFor me, the combination of sweet and savory along with easy preparation make this Italian-inspired strata a winning dish for home cooks everywhere! It can be served for breakfast, brunch, or as a late afternoon meal.—Naylet LaRochelle, Miami, Florida
Lemon Risotto with BroccoliA creamy, rich party-special alternative to potatoes. —Judy Grebetz, Racine, Wisconsin
Italian Bread Salad with OlivesThis quick and flavorful bread salad always gets rave reviews from my friends and family. This panzanella-style dish is a timesaver during the holidays, as it can be made ahead. Just keep the bread cubes separate and add them right before serving. —Angela Spengler, Niceville, Florida
Penne alla VodkaThis recipe features a rich, creamy vodka-infused tomato sauce that seeps into the crevices of perfectly al dente penne pasta to make a nourishing and comforting dish that never fails.
Italian Salad with Lemon VinaigretteFor an Italian twist on salad, I mix greens with red onion, mushrooms, olives, pepperoncini, lemon juice and Italian seasoning. Add tomatoes and carrots if you'd like. —Deborah Loop, Clinton Township, Michigan
Fig & Almond CookiesIn our family, holiday cookies—like these nutty fig ones—are a big deal. I'm so proud to be passing on this Italian tradition to my two boys. —Angela Lemoine, Howell, New Jersey
Sweet Almond TwistsThese delicate almond pastries make lovely light-as-air accompaniments for coffee, tea or cocoa. Your guests will never guess the recipe calls for packaged frozen dough. When I give them as a fresh-baked gift, I tuck in a note saying that they're best served warmed—and right away! —Gloria Devendittis, Waterford, Connecticut
Tuscan TrufflesFor holiday potlucks, I make an appetizer truffle out of prosciutto, figs and toasted pine nuts. Mascarpone and goat cheese make them melt-in-your-mouth creamy. —Roxanne Chan, Albany, California
Favorite Mediterranean SaladCut the richness of a big Italian Easter with a nice salad. This crisp, big-batch Mediterranean salad recipe makes a great accompaniment to any main dish you fix on the grill. —Pat Stevens, Granbury, Texas
Italian Cream Cheese CakeButtermilk makes every bite of this awesome Italian cream cheese cake recipe moist and flavorful. I rely on this recipe year-round, but it's especially delicious served up at Italian Easter celebrations. —Joyce Lutz, Centerview, Missouri
Parmesan AsparagusNothing could be more simple than this Easter side dish. Since it has just four ingredients, I assemble it in no time, then pop it into the oven for about 15 minutes. It turns out perfect every time. —Mary Ann Marino, West Pittsburgh, Pennsylvania
Limoncello Cream PieAfter a big Christmas dinner, we love the cool refreshment of a frozen lemon pie. Limoncello brings a little sophistication to each smooth, creamy slice. —Jessie Grearson-Sapat, Falmouth, Maine. If you like this, you must learn how to make Italian Easter pie.
Pasta with Prosciutto and PeasThis elevated pasta with prosciutto and peas will make your guests think you spent all day in the kitchen. It's the perfect holiday dish without a lot of work. —Amy White, Manchester, Connecticut
Eggplant ParmesanWe really like eggplant and would rather have it baked than fried. This can be served as a side dish or main dish. —Donna Wardlow-Keating, Omaha, Nebraska
Sweet Onion & Sausage SpaghettiSweet onion seasons turkey, adding rich flavor to Mary Relyea’s wholesome pasta dish. At home in Canastota, New York, she tosses it together with light cream, basil and tomatoes for a quick, springy meal in minutes.
Pignoli CookiesDon't let a holiday go by without baking these traditional almond cookies rolled in pine nuts.
Antipasto Salad PlatterI used to work in a pizza shop where this salad was the most popular item on the menu. The dish is perfect for nights when it’s just too hot to cook. —Webbie Carvajal, Alpine, Texas
Roasted Balsamic Red PotatoesWhen I found a potato recipe that called for vinegar, I was intrigued. But without all the ingredients on hand, I had to improvise and gave it a whirl using Italian seasoning and balsamic vinegar. It was fantastic! —Lisa M. Varner, El Paso, TX
Ricotta CheesecakeWhen I was a nurse, my co-workers and I regularly swapped recipes during lunch breaks. This creamy cheesecake was one of the best I received. —Georgiann Franklin, Canfield, Ohio
Dreamy PolentaI grew up eating polenta, so it’s a must at my holiday gatherings. Traditional recipes require constant stirring, but using my handy slow cooker allows me to turn my attention to the lineup of other foods on my spread. —Ann Voccola, Milford, Connecticut
BracioleIn our family braciole was served as a special treat for birthdays and holidays. It was Grandma’s specialty and the preparation was time-consuming. When the meat and sauce were fully cooked, Grandma called us into the kitchen to watch her lift the big braciole roll from the sauce to the cutting board to slice it. The pinwheels of meat, laid side by side on the platter, topped with Grandma’s delicious sauce, made a colorful picture. —Cookie Curci, San Jose, California
Marinated Almond-Stuffed OlivesMarinated stuffed olives go over so well with company that I try to keep a batch of them in the fridge at all times. —Larissa Delk, Columbia, Tennessee
Asparagus Shrimp LinguineMy family really enjoys asparagus and shrimp. We often have this on busy weeknights because its healthy and cooks quickly. —Ehnes Wannetta, Eagle Bend, Minnesota
AffogatoAffogato, which is espresso and ice cream mixed together, is awesome. You can also try it with Cuban coffee. —Cathy Killinger Lopez, Charlotte, North Carolina
Asparagus with Fresh Basil SauceAdd zip to your party with this easy appetizer. The dip that can also double as a flavorful sandwich spread. — Janie Colle Hutchinson, Kansas
Amaretto Ricotta CheesecakeThere's a good reason why a relative handed this cherished recipe down to me. It's a keeper! The amaretto and ricotta make for a truly unique dessert. —Isabel Neuman, Surprise, Arizona
Italian Artichoke-Green Bean CasseroleMy mother and I made a few small changes to a recipe we found in a cookbook to create this comforting side dish. We increased the vegetable count and tossed in some seasonings to take the flavor up a notch. It's definitely not your average green bean casserole. —Denise Klibert, Shreveport, Louisiana
Slow-Cooker CaponataThis Italian eggplant dip preps quickly and actually gets better as it stands. Serve it warm or at room temperature. Try adding a little leftover caponata to scrambled eggs for a savory breakfast. —Nancy Beckman, Helena, Montana
Coconut-Macadamia BiscottiI came up with this recipe after my husband and I returned from our first trip to Hawaii. Dipping these tropical treats in a good cup of coffee brings us right back to the wonderful memories we made there. —Shannon Koene, Blacksburg, Virginia
Super Italian Chopped SaladAntipasto ingredients are sliced and diced to make this substantial salad. I like to buy sliced meat from the deli and chop it all so we can get a bit of everything in each bite. —Kim Molina, Duarte, California
Italian Garden FrittataI like to serve this pretty frittata with melon wedges for a delicious breakfast or brunch. —Sally Maloney, Dallas, Georgia
Italian Rainbow CookiesColorful, gorgeously layered and filled with yummy almond, raspberry and chocolate flavors, our Italian rainbow cookies will be a recurring presence on your annual holiday cookie tray.
Mamma’s CaponataThis is fabulous as an appetizer, but you can easily turn it into a meal. Instead of having it on bread, serve it over warm pasta. —Georgette Stubin, Canton, Michigan
Crab-Stuffed ManicottiI love pasta, and my husband loves seafood. I combined them to create this dish, and he raved that it's the best meal ever. —Sonya Polfliet, Anza, California
Chocolate BiscottiEasy chocolate biscotti comes together quickly thanks to boxed cake mix and chocolate syrup, and a drizzle of white chocolate finishes these twice-baked chocolaty treats.
Anise PizzelleThese lovely, golden brown anise pizzelle cookies have a crisp texture and delicate anise flavor. I create them using a pizzelle iron. —Barbara Colucci, Rockledge, Florida
Spaghetti All’AmatricianaSpaghetti All'Amatriciana is a traditional Italian dish that reminds me of my roots. This amatriciana sauce recipe features guanciale (dried pork cheek). Guanciale can be hard to find, but pancetta or thick-cut bacon are good substitutes. —Lou Sansevero, Ferron, Utah
Italian Chocolate-Hazelnut Cheesecake PieI first prepared an Italian-style cheese pie years ago. When I changed it up by adding a chocolate-hazelnut topping, it proved so popular that I had to give out copies of the recipe. —Steve Meredith, Streamwood, Illinois
Italian Cream-Filled CakeThis Italian cream dessert is very simple but fancy enough to serve as a birthday cake. It’s low on sugar and big on flavor. You can swap the lemon zest for orange or lime to change things up. You can also add a layer of jam on top of the first layer of dough—raspberry jam, marmalade jam or even Nutella work well. —Maria Morelli, West Kelowna, British Columbia
Prosciutto-Pesto Breakfast StrataI'd never tried prosciutto before this recipe, and it instantly made me a big-time fan! The layers of flavor in this dish are brilliant, making it well worth the time and a must for your recipe box. —Vicki Anderson, Farmington, Minnesota
Simple Italian SaladHomemade croutons star in this easy Italian salad recipe, filled with grape tomatoes, olives and pepperoncinis. I like to serve it with fresh Italian or focaccia bread. —Nancy Granaman, Burlington, Iowa
Originally Published: April 01, 2022
