Why You’ll Love This Recipe

I love this recipe because it brings together simple ingredients in a beautiful, celebratory way. I enjoy the paper-thin pastry layers, the earthy chard, and the creamy prescinseua (or ricotta), all crowned with whole baked eggs that make each slice visually stunning. I also like that I can serve it hot or cold, making it great for gatherings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Ingredients for the pastry:
8 cups flour
4 tablespoons extra-virgin olive oil
salt
lukewarm water

Ingredients for the filling:
3.3 pounds chard leaves ribs removed
3/4 cup plus 1 tablespoon grated Parmigiano-Reggiano divided
1 tablespoon chopped fresh marjoram
1.1 pound prescinseua use ricotta if you can’t find it
2 tablespoons flour
2 tablespoons extra-virgin olive oil
12 eggs
8 tablespoons butter melted
salt
pepper
oil to grease the pan and the sheets

Equipment
Rolling pin
Baking bowls
11-inch round baking pan

Directions

I start by pouring the flour into a bowl and adding salt, oil, and enough lukewarm water to form a soft, smooth dough. I divide the dough into 33 parts and let it rest under a cloth for 30 minutes.

While the dough rests, I wash and finely chop the chard leaves, then cook them in boiling salted water. Once they are ready, I drain and squeeze them well, then place them in a large bowl with the grated cheese and marjoram.

I drain the whey from the prescinseua and combine it with flour, oil, a tablespoon of grated cheese, salt, and pepper.

I roll out 13 balls of dough very thinly, brushing each sheet with oil on both sides, and layer them in the greased baking pan.

I spread the chard mixture over the layers, drizzle with oil, and cover it with the prescinseua mixture.

Using a spoon, I make 12 small divots and crack an egg into each one, seasoning them with a pinch of salt and melted butter.

I roll out the remaining 20 sheets, brushing each with oil, and layer them gently on top. Then I roll up the edges to form the crust and brush the surface with oil.

I bake the pie at 400 F for 50 minutes, serving it either hot or cold.

Servings and Timing

This recipe serves 6 people.
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes

Variations

I sometimes use spinach instead of chard when I want a slightly milder flavor. If I can’t find prescinseua, I rely on ricotta for a creamy, balanced filling. I also like adding a touch more marjoram or a pinch of nutmeg when I want a spicier aromatic note. For a richer crust, I occasionally brush the final layer with a bit more butter instead of oil.

Storage/Reheating

I store leftover Torta Pasqualina in an airtight container in the refrigerator for up to three days. I prefer reheating it in the oven at a low temperature to maintain its crispness, though I also enjoy it cold straight from the fridge. I avoid microwaving it because the delicate pastry can become soft.

FAQs

How thin should the dough layers be?

I roll each sheet as thin as I can, almost transparent, to achieve the traditional layered texture.

Can I make the dough ahead of time?

I often prepare the dough a day early and refrigerate it, bringing it back to room temperature before rolling.

Can I freeze Torta Pasqualina?

I can freeze it after baking; I wrap it tightly and reheat it in the oven to crisp the layers again.

What can I use instead of prescinseua?

I use ricotta whenever I can’t find prescinseua, and it works beautifully.

Can I add more vegetables?

I sometimes mix in a bit of spinach or sautéed onions for extra flavor.

Do the eggs need to be whole in the filling?

Yes, I crack them whole into the divots to achieve the classic look and texture.

How do I prevent the bottom from becoming soggy?

I make sure the chard is well drained and squeezed, which keeps moisture from soaking into the crust.

Can I use store-bought pastry?

I prefer homemade dough for authenticity, but very thin phyllo can work in a pinch.

Is this dish only for Easter?

I enjoy it year-round whenever I want a hearty, vegetable-forward pie.

How should the pie look when it’s done?

I look for a golden, crisp surface and a firm structure that holds together when sliced.

Conclusion

I find Torta Pasqualina to be a beautiful expression of Ligurian tradition, full of delicate layers and vibrant flavors. Whether I serve it for Easter or any special meal, it always brings warmth, color, and a sense of celebration to the table.