Torta pasqualina

120 MIN



  • 300 g of flour
  • extra virgin olive oil
  • salt to taste
  • water as required
  • 1 kg of spinach or fresh greens
  • 8 eggs
  • 300 g of cow’s milk ricotta
  • 200 g of Parmigiano Reggiano DOP cheese
  • 2 tablespoons of fresh cream
  • 1 onion
  • 1 clove of garlic
  • 3 bunches of borage
  • 1 bunch of parsley
  • a few leaves of marjoram
  • extra virgin olive oil
  • salt to taste
  • black pepper


Make a well with the flour on a table and add a pinch of salt, two tablespoons of oil and begin working into a dough, adding water a little at a time until the dough is soft and smooth.
Divide up the dough into two pieces and leave them to rest for an hour covered with a damp cloth.

In the meantime, chop up the greens or spinach together with the borage and steam them.
Drain and squeeze them, add a large handful of Parmigiano cheese, salt, a few leaves of marjoram and mix well.
Chop the onion and garlic finely and fry in a frying pan with the chopped parsley.
In a bowl beat 3 eggs, add a tablespoon of Parmigiano, the vegetables, ricotta, cream, onion, garlic and parsley. Mix well.

Grease a baking tray and cover it with a piece of pastry rolled out thinly which is larger than the tray and fill it with the vegetables and ricotta.
Make five wells in the mixture and put a whole egg into each well, taking care not to break the yolks. Cover with Parmigiano and add salt and pepper.
Fold the edges of the first layer of pastry inwards.
Roll out the remaining pastry and place over the mixture, folding the edges inwards.
Brush the surface of the pastry with oil and prick it with a fork to stop it swelling up and breaking. Put the baking tray into an oven pre-heated to 180°C and bake for about an hour, until the pastry is golden in colour.
Serve lukewarm.