Dish

Torta Pasqualina

Torta Pasqualina is a light and flavorful dish that is perfect for a springtime brunch or lunch. The spinach provides a good source of vitamins and minerals, while the ricotta cheese and eggs add a creamy and rich flavor. The dish is typically served as a main course, but can also be served as a side dish or appetizer.

European cuisine› Mediterranean cuisine› Italian cuisine

Pie› Savory Pie

Origins and history

Torta Pasqualina has been a popular dish in Liguria for centuries. It is believed to have originated as a way for farmers to use up their surplus of eggs and greens. Today, it is a popular dish throughout Italy and is often served during the Easter season.

Dietary considerations

Vegetarian

Variations

There are many variations of Torta Pasqualina, with some recipes calling for the addition of other vegetables or cheese. Some recipes also use a different type of greens, such as Swiss chard or kale.

Presentation and garnishing

Torta Pasqualina is typically served in a round baking dish, with the crust folded over the top to create a rustic look. It is often garnished with fresh herbs, such as basil or parsley.

Tips & Tricks

To save time, you can use pre-made pie crust instead of making your own. You can also make the filling ahead of time and refrigerate it until you are ready to bake the pie.