Torta Pasqualina: Golden Egg Savory Pie

Slice into this breathtaking Genoese savory pie to reveal a golden egg inside! Torta Pasqualina is a classic Italian Easter pie with flaky olive-oil pastry, a creamy spinach ricotta filling, and whole eggs baked right into the center.

Each wedge shows a beautiful cross-section of emerald spinach, white ricotta, and a bright golden yolk — a showstopper for brunch, lunch, or a festive table.

This Torta Pasqualina brings the flavors of Liguria to your kitchen. Layers of thin, olive-oil pastry encase a savory spinach and ricotta filling, with six whole eggs nestled into wells and baked until the whites are set but the yolks remain tender.

The result is a pie that is both rustic and elegant, with a crisp, golden crust that shatters with each bite. Whether served warm or at room temperature, it's a dish that impresses.

Ingredients

Why this recipe works

The magic of Torta Pasqualina lies in its paper-thin pastry layers. Brushing each layer with olive oil as they are stacked creates distinct, flaky sheets that puff and crisp during baking.

This technique, traditional to Genoa, produces a crust that is both sturdy enough to hold the filling and delicate enough to shatter with each bite. The olive oil also adds a fruity richness that complements the spinach and ricotta.

Baking whole eggs into the filling is what makes this pie truly special. As the pie bakes, the egg whites set into the ricotta, while the yolks remain soft and golden. When sliced, each wedge reveals a beautiful cross-section of emerald spinach, white ricotta, and a bright yolk. This not only looks stunning but also adds a luxurious, creamy texture that contrasts with the crisp pastry.

Notes and substitutions

For the best flavor, use whole-milk ricotta and freshly grated Parmesan. The ricotta should be thick and not watery; if it seems wet, drain it in a cheesecloth-lined strainer for an hour.

Fresh spinach is ideal, but frozen chopped spinach, thawed and squeezed dry, works well in a pinch. The pastry is made with olive oil, which gives it a distinct character — use a good-quality extra-virgin olive oil for the best taste.

A 9-inch round baking dish is traditional, but a deep pie dish or springform pan also works. The key is to have enough depth to hold the filling and eggs. If the dough becomes sticky while rolling, dust with flour as needed. The recipe makes enough for six pastry layers; this layering is what creates the flaky texture. Do not skip the resting time for the dough, as it makes rolling easier.

• fresh spinach: 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
• whole-milk ricotta: part-skim ricotta or cottage cheese, drained
• extra-virgin olive oil: mild olive oil or a blend with vegetable oil for a lighter pastry

Equipment

• large mixing bowl
• rolling pin
• 9-inch round baking dish
• skillet
• pastry brush
• sharp knife
• cooling rack