Torta Pasqualina (Easter savoury pie)

Torta pasqualina.jpg

Torta Pasqualina (Easter savoury pie)

28 June 2021

This cheese and silverbeet savoury pie is an Italian Easter tradition. It is simple to make and also perfect to serve as a light starter or hearty brunch.




2tbs Colavita extra virgin olive oil
1 garlic clove, bruised
2 bunches silverbeet, thick white stalks discarded, leaves finely chopped
400g ricotta, drained
1 tsp grated nutmeg
Finely grated zest of 1/2 lemon
1/2 cup Auricchio parmesan, grated
1/2 cup grated Auricchio pecorino, grated
7 eggs
375g frozen puff pastry, thawed.


  1. Preheat the oven to 200°C. Grease a 26cm springform cake pan.
  2. Heat oil in a large frypan with a lid over high heat. Cook garlic for 30 seconds or until fragrant. Add silverbeet and cover with the lid. Cook for 3-4 minutes until wilted. Season with salt and set aside to cool. Remove garlic and discard. Drain silverbeet in a colander, pressing down to remove excess liquid.
  3. Combine the silverbeet, ricotta, nutmeg, lemon zest, cheeses and 2 eggs in a large bowl, season and set aside.
  4. Roll out the pastry on a lightly floured surface until 5mm thick, then line the base and 4cm up the side of the pan to form a rim. Cut the remaining pastry into four 26cm-long strips. Spoon ricotta mixture into base, smoothing surface with a spoon. Make four evenly spaced indents in the filling, then crack an egg into each.
  5. Arrange 4 pastry strips in a criss-cross pattern over the filling to create 8 wedges. Lightly beat remaining egg and brush over pastry. Transfer to a baking tray and bake for 40-45 minutes until golden and crisp.

Buon Appetito!