This savoury Ligurian pie combines a herby spinach and ricotta filling with whole eggs and crisp, golden-brown pastry. A vegetarian main course that you can serve warm or at room temperature.
Torta pasqualina is a savoury Easter pie from Liguria, the coastal region around Genoa. Spinach or chard makes up the green base; ricotta, Parmesan and marjoram bring creaminess, saltiness and a gentle floral note to the filling. The whole eggs nestled in the filling are immediately visible when you cut into the pie. That makes it distinctive and also gives it a firmer, protein-rich centre.
The pie is well suited to spring, when young spinach and chard are widely available, though you can make it all year round with fresh spinach. Chard is a good substitute: use the finely chopped stems too, but give them a little extra time in the pan before adding the leaves. Frozen spinach works as well, provided you let it thaw completely and squeeze it out well. Vegetables that are too wet will make the ricotta filling runny and can leave the base soggy.
In Ligurian versions, the pastry is traditionally rolled out very thinly and built up in several layers. This gives a light, crisp crust, but takes time and a bit of skill. This recipe uses filo pastry as a practical alternative: the separate sheets create a similar thin, layered effect. Brush each sheet lightly with oil so the layers crisp up individually as they bake. Filo pastry tears easily; small tears are no problem, as the next layer will overlap them.
Marjoram is characteristic of the filling’s gentle herbal flavour. If you can’t find it, use a smaller amount of oregano, which has a stronger flavour. Ricotta can vary considerably in moisture from one brand to another, so drain wet ricotta in a fine sieve beforehand. Parmesan adds more savoury depth than extra salt, but taste the filling before adding the eggs and season to taste.
Serve the pie as a vegetarian main course with a simple green salad dressed with lemon; the fresh acidity cuts nicely through the rich filling and pastry. It also works well for a buffet or lunch, as its texture holds up when served warm and the eggs cut neatly. After the meal, let any leftovers cool, cover and refrigerate them within two hours, and eat within three days. Reheat slices in an oven at 160 °C until piping hot all the way through; this keeps the pastry crisper than reheating it in the microwave.
Preheat the oven to 190 °C (top and bottom heat). Lightly grease a 24 cm springform pan with a little olive oil.
Wilt the spinach in batches in a large pan over medium heat, without adding water. Transfer to a colander and leave to cool. Squeeze out the liquid thoroughly and finely chop the spinach.
Mix the spinach with the ricotta, Parmesan, marjoram and one egg. Season with the salt and black pepper.
Lay one sheet of filo pastry in the springform pan and brush it lightly with olive oil. Add three more sheets, turning each one slightly and brushing it lightly with oil, so the base and sides are covered all over. Let the edges hang over the pan.
Spoon the spinach filling into the pan and smooth the top. Use the back of a spoon to make four generous wells. Carefully crack one egg into each well, taking care not to break the yolks.
Lightly brush the four remaining sheets of filo pastry with olive oil and lay them loosely over the filling. Fold the overhanging pastry flaps inwards and brush the top with the remaining oil.
Bake the pie for 45–50 minutes, until the pastry is golden brown and crisp and the filling feels firm around the eggs. Loosely cover the top with aluminium foil if it browns too quickly.
Leave the pie to rest for at least 20 minutes before removing the springform pan and cutting into it.
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