Torta Pasqualina - Italian Easter Puff Pastry Pie

An Italian Easter traditional savory pie filled with ricotta, spinach (or your favorite greens), and whole eggs

This post is written in collaboration with England's Best. All opinions are mine alone.

Easter is a time for celebration, family gatherings, and delicious food. 

And in Italy, no Easter feast is complete without a slice of this delicious Torta Pasqualina. 

This savory pie, hailing from the region of Liguria, is a classic dish that has been enjoyed for generations during Easter and special occasions.

Torta Pasqualina is made with flaky puff pastry, filled with a mixture of spinach, ricotta, and whole eggs cooked inside the filling - for an impressive, eye-catching, and delicious result.

To make this dish truly special, it is essential to use only the best quality eggs. That's where Eggland's Best eggs come in. 

Eggland's Best is the #1 branded egg in the U.S. known for its superior quality and taste. Their hens are fed a high-quality, all-vegetarian diet, which results in eggs that are packed with nutrition and flavor. In fact, Eggland's Best eggs have six times more vitamin D, more than double the Omega-3s, and 10 times more vitamin E than ordinary eggs.

When you take your first bite of this delicious dish, you'll understand why Torta Pasqualina has been a beloved Italian Easter tradition for so many years. I bet when you try it too, this classic dish will surely become a new family favorite!

One of the things that really makes this Italian Torta Pasqualina unique and different is the addition of uncooked whole eggs into the spinach and ricotta filling. 

All you have to do is make some holes/cavities in the spinach mixture with a spoon. Crack the eggs, one at a time into a small bowl, and gently transfer them into the hole.  Cover the pie and bake. 

VIDEO RECIPE: Torta Pasqualina

The eggs will bake along with the pie. And once you cut the slice, you have a pretty slice with the cooked eggs. And a thought: Getting the perfect slice (with the egg cut in half) can be a little challenging. So here is my trick: score the top of the puff pastry where the eggs are as a reference. So you can easily slice the pie right in the middle of the eggs! Simple right?!? Now your turn to give it a try.

Here is the recipe for you 😘

PRINTABLE RECIPE CARD: Torta Pasqualina - Italian Savory Pie