Step-by-Step Guide to Making Italian Easter Pie

Italian Easter Pie


Italian Easter Pie, known as “Torta Pasqualina” in Italy, is a traditional Easter dish that holds a special place in the hearts of many Italian families. This savory pie, with its flaky crust and rich, creamy filling, is a culinary delight that brings people together to celebrate the Easter holiday. In this step-by-step guide, we will take you through the process of making Italian Easter Pie, sharing family secrets and traditional tips for creating a delicious, homemade pie that will be the centerpiece of your Easter feast.


For the Crust:
– 2 1/2 cups all-purpose flour
– 1 teaspoon salt
– 1 cup (2 sticks) unsalted butter, cold and cubed
– 6-8 tablespoons ice water

For the Filling:
– 2 pounds fresh spinach or Swiss chard
– 1/4 cup olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 15 oz (1 3/4 cups) ricotta cheese
– 4 large eggs
– 1 cup grated Pecorino Romano cheese
– Salt and black pepper, to taste
– 1/2 teaspoon freshly grated nutmeg
– 6-8 hard-boiled eggs, peeled
– 1 egg yolk (for brushing the crust)
– Olive oil (for greasing the pan)

Step 1: Preparing the Crust

Italian Easter Pie

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt.

2. Incorporate the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your hands, work the butter into the flour until the mixture resembles coarse crumbs.

3. Add Ice Water: Slowly drizzle ice water over the mixture, one tablespoon at a time. Stir with a fork or use your hands to combine until the dough comes together. Be careful not to overwork the dough. You want it to just hold together.

4. Form the Dough: Divide the dough into two equal portions. Shape each portion into a disk, wrap them in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Preparing the Filling

Italian Easter Pie

1. Prepare the Greens: If using fresh spinach or Swiss chard, wash the leaves thoroughly and remove any tough stems. Blanch the greens in boiling water for 2-3 minutes, then drain and squeeze out excess water. Chop the greens finely.

2. Sauté Onion and Garlic: In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent, about 3-4 minutes.

3. Combine Greens: Add the chopped, blanched greens to the skillet with the onion and garlic. Sauté for another 2-3 minutes to combine the flavors. Season with salt and pepper to taste.

4. Prepare the Ricotta Mixture: In a separate bowl, mix together the ricotta cheese, eggs, grated Pecorino Romano cheese, nutmeg, and additional salt and pepper to taste. The mixture should be smooth and well combined.

Step 3: Assembling the Pie

Italian Easter Pie

1. Preheat the Oven: Preheat your oven to 375°F (190°C).

2. Roll Out the Dough: Take one of the dough disks from the refrigerator and roll it out on a lightly floured surface. You want it to be large enough to fit the bottom and sides of your pie dish. A 9-inch pie dish is a common size for this recipe.

3. Place the First Layer of Dough: Grease the pie dish with olive oil. Carefully place the rolled-out dough into the dish, ensuring it lines the bottom and sides. Trim any excess dough hanging over the edges.

4. Add the Greens: Spread the sautéed greens evenly on the bottom of the crust.

5. Layer the Hard-Boiled Eggs: Slice the hard-boiled eggs and arrange them over the greens.

6. Ricotta Mixture: Pour the ricotta mixture over the eggs and greens, spreading it out evenly.

7. Second Layer of Dough: Roll out the second dough disk and use it to cover the pie. Pinch the edges of the top and bottom crusts together to seal the pie. Cut a few slits in the top crust to allow steam to escape during baking.

8. Brush with Egg Yolk: Beat an egg yolk and brush it over the top crust. This will give the pie a golden and glossy finish.

Step 4: Baking the Pie

Italian Easter Pie

1. Bake: Place the pie in the preheated oven and bake for about 45-50 minutes, or until the crust is golden brown and the filling is set. You can cover the edges of the crust with foil if they start to brown too quickly.

2. Cool: Allow the pie to cool for at least 30 minutes before slicing. It can be served warm or at room temperature.

Step 5: Serving and Enjoying

Italian Easter Pie

1. Slice and Serve: Slice your Italian Easter Pie into wedges and serve it as a delightful centerpiece for your Easter feast.

2. Accompaniments: It pairs wonderfully with a fresh salad or as part of an Easter brunch alongside other dishes.

3. Leftovers: If you have leftovers, store them in the refrigerator. This pie tastes just as good, if not better, the next day.


Italian Easter Pie, or Torta Pasqualina, is a culinary masterpiece that carries the warmth and tradition of Italian Easter celebrations. While it may seem complex, the step-by-step process described here allows you to create this delectable dish with confidence. Whether you’re sharing it with family or friends, this pie symbolizes the joys of Easter and the importance of preserving culinary traditions. So, gather your ingredients, follow the steps carefully, and enjoy the satisfaction of crafting a homemade Italian Easter Pie that will become a beloved tradition in your own family. Buona Pasqua! (Happy Easter!)

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