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Pasqualina literally translates to “born on Easter.” This traditional savory Italian Easter pie from Liguria is filled with spinach, ricotta, and whole eggs baked right into the center, making it as beautiful as it is delicious. I didn’t grow up eating Pasqualina since my family is from Napoli, but this is exactly the kind of dish I wish had been on our Easter table. It comes together surprisingly quickly, especially when using store-bought pastry sheets. While it is designed for Easter it can also be the centerpiece dish for Mother’s Day brunch or any spring gathering.
What is Pasqualina?
Pasqualina is a savory Italian pie traditionally made for Easter, known for its rustic layers and rich, herby filling. What makes Pasqualina truly special are the whole eggs baked into the filling, symbolizing renewal and celebration. Originating in Liguria, it’s a dish that blends simplicity with a little bit of drama when sliced.
❤️ Why You’ll Love
This Pasqualina is equal parts impressive and approachable. It looks like something you picked up from a tiny Italian bakery, but it’s actually very doable at home. It’s perfect for entertaining since it can be made ahead and served at room temperature. The creamy ricotta, savory greens, and those golden baked eggs create a texture that feels rich but still fresh. It’s also a beautiful addition to any Easter spread or spring appetizer table.
🍲 Ingredients
A great Pasqualina starts with simple, high-quality ingredients that come together to create something special. Each ingredient plays a role, from the earthy spinach to the creamy ricotta and the subtle warmth of nutmeg. You’ll need the following;
🧈unsalted butter
🧅 Shallot
🌰 Ground nutmeg
🥬 Fresh spinach
🪤 Grated Pecorino Romano or Parmigiano Reggiano
🧂 Kosher salt and black pepper
🍶 Ricotta
🥚 Eggs & egg wash
🥐 Store-bought pastry dough sheets.
👩🍳 How to Make Pasqualina
Step 1: Prepare the Spinach Filling. Melt butter in a large skillet over medium heat. Add the minced shallot and a portion of the nutmeg, sautéing until fragrant. Add the spinach, cover, and cook until fully wilted. Transfer to a colander and press out as much moisture as possible, then finely chop.
Step 2: Mix the Filling. In a large bowl, combine the spinach with grated cheese, salt, pepper, remaining nutmeg, ricotta, and two eggs. Mix thoroughly until fully combined, then refrigerate while preparing the crust.
Step 3: Prepare the Pastry. Roll out one pastry sheet and cut a circle using the springform pan as a guide. This will be your top layer. Grease the pan and line it with the second pastry sheet, gently pressing it into place.
Step 4: Assemble the Pasqualina. Fill the crust with the spinach mixture. Create five wells and carefully crack an egg into each one, keeping the yolks intact.
Step 5: Seal and Finish. Place the circular pastry on top. Trim and fold the edges to seal, brush with egg wash, and cut small vents in the top.
Step 6: Bake. Bake at 400°F for 30 minutes until golden brown. Let it rest for a few hours before slicing to allow everything to set properly.
🪄 Tips and Tricks
- Remove as much moisture as possible from the spinach to avoid a soggy filling.
- Use full-fat ricotta for a richer texture
- Don’t skip the resting time after baking. That’s what gives you those clean, beautiful slices with perfectly set eggs.
⚖️ Substitutions & Variations
Pasqualina is surprisingly flexible, which makes it even more lovable.
- If fresh spinach isn’t available, frozen spinach works well. Just make sure it is fully thawed and squeezed dry like you mean it. No mercy, no moisture.
- Swap ricotta with cottage cheese for a higher-protein, slightly lighter version. Blend it first if you want that smoother texture, and be sure to strain any excess moisture.
- For a more herb-forward filling, add fresh dill, parsley, or basil. It leans even more springy and bright.
- If pastry dough feels like too much, puff pastry is an easy shortcut that still delivers that golden, flaky finish.
- Want to make it heartier? Add sautéed leeks or even a little cooked pancetta for a deeper, savory note.
Best served with
🫙How to Store Leftovers
Pasqualina is ideal for making ahead. You can prepare it a day in advance and store in an airtight container in the refrigerator. Let it come to room temperature before serving, or gently reheat. Leftovers hold beautifully and make an incredible next-day lunch.
🤔 Common Questions
Can I make Pasqualina ahead of time?
Yes, and you should. Pasqualina actually benefits from resting, which helps the filling set and makes slicing cleaner. You can make it a full day ahead and store it in the refrigerator.
Do I serve Pasqualina hot or cold?
Pasqualina is best served at room temperature or slightly warm. Think of it as the elegant cousin of quiche that refuses to be rushed.
How do I keep my Pasqualina from getting watery?
The key is removing as much moisture as possible from the spinach and using well-drained ricotta. If the filling is too wet, the crust won’t hold up.
Can I freeze Pasqualina?
You can, but the texture is best when fresh or refrigerated. If freezing, wrap tightly and reheat in the oven to bring back some of that crispness.
What’s the difference between Pasqualina and quiche?
Pasqualina, like many Italian pies, is more rustic and structured, with a thicker filling and whole eggs baked inside. Quiche is creamier and more custard-like.
PASQUALINA
Equipment
- 1, 9-inch spring form pan
Ingredients
- 1 tbsp unsalted butter
- 1 large shallot, minced
- ¾ tsp ground nutmeg
- 30 ounces fresh spinach
- ½ cup grated Pecorino Romano, or Parmigiano Reggiano
- ¾ tsp kosher salt
- ¼ tsp ground pepper
- 14 ounces ricotta, strained of any excess moisture
- 7 eggs
- Egg wash, 1 egg + 1 tbsp water whisked
- 2, pastry dough sheets, 12×12
Instructions
- Preheat oven to 400F
- Add butter to a large skillet and melt over medium heat. Add shallots,½ tsp nutmeg, and sauté for a minute.
- Add all of your spinach and cover until the spinach begins to wilt, then toss and continue to cook until all the spinach has cooked down.
- Place spinach in a colander and press down to remove as much moisture as possible. Use a pair of scissors to chop the spinach into small pieces.
- Transfer spinach to a large bowl. Add grated cheese, salt, pepper, remaining nutmeg, ricotta, and 2 eggs. Use your hands to mix well and then store in the fridge while you work on the crust.
- Place one pastry dough sheet on a lightly floured cutting board. Place the spring form on top of the pastry sheet and use a sharp knife or pizza cutter to cut around the spring form. This will be the top of your cake.
- Grease the springform pan with olive oil. Gently place the rectangular pastry sheet over the spring form pan. Gently press the pastry dough into the pan.
- Fill the pan with the spinach mixture.
- Create 5 wells in the spinach mixture. Drop the remaining 5 eggs into the wells. Be careful not to break the yolks.
- Use the circular pastry dough you just cut to top the cake.
- Trim the edges of the bottom layer and fold over the top to form a crust.
- Brush with egg wash and use a sharp knife to create 6 or 7 tiny vents.
- Bake for 30 minutes. Remove and let rest for a few hours before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
