Torta Pasqualina is a traditional Italian Easter pie that originates from Liguria, featuring a rich, double-crusted pastry filled with a mixture of spinach, ricotta, and eggs.

Torta Pasqualina Recipe (Italian Easter Pie)

Ingredients:
For the crust:

2 cups all-purpose flour (plus extra for dusting)

1/2 tsp salt

1/2 cup (120g) olive oil or unsalted butter (cold)

1/2 cup cold water (you might need a little more or less, depending on the dough’s consistency)

1 tsp white wine vinegar (optional, for tenderness)

For the filling:

1 lb (450g) fresh spinach (or Swiss chard, if preferred)

1 lb (450g) ricotta cheese (drained)

1/2 cup grated Parmesan cheese

3 large eggs (plus extra for the pie filling)

1 small onion, finely chopped

1-2 cloves garlic, minced

2 tbsp olive oil (for sautéing)

Salt and pepper to taste

A pinch of freshly grated nutmeg (optional)

A handful of fresh herbs (such as parsley or basil, optional)

Instructions:

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