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Ligurian Easter Torta Pasqualina (Flaky Chard, Ricotta, and Whole Egg Pie)
Genoa's magnificent festive pie: delicate crisp pastry layers enclosing tender Swiss chard, fresh marjoram, creamy ricotta, and whole eggs nestled to bake whole inside.
Prep
35 min
Cook
45 min
Total
80 min
Oven
180Ā°C (160Ā°C vent.)
Ingredients
servings
8
- Fresh Swiss chard, blanched and squeezed dry600 g
- Fresh whole milk ricotta, well-drained400 g
- Fresh eggs (2 beaten into filling, 5 kept whole)7 pc
- Grated Parmigiano Reggiano80 g
- Thin sheets of olive oil pastry or filo6 pc
- Fresh marjoram leaves1 tbsp
- Extra virgin olive oil40 ml
Preparation Steps
1
SautƩ squeezed chard with olive oil and marjoram. Separately mix drained ricotta with 2 beaten eggs, Parmigiano, salt, and pepper.
8 min timer
2
Line pan with 3 oiled pastry sheets. Spread greens, top with ricotta. Form 5 hollows and crack a whole raw egg into each cavity.
10 min timer
3
Top with remaining oiled sheets, crimp edges, and brush surface. Bake at 180Ā°C for 45-50 minutes until golden and puffed. Serve warm or cold.
45 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
380
Protein
18g
Carbohydrates
28g
Fat
22g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Mediterranean Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
