Easter Savory Pie (Torta Pasqualina)

Inspired by Carla Simondo, a veggie and fruits producer near Albenga and shop owner in Alassio.


Originally from Liguria, the name derives from Pasqua (Easter in Italian). Traditionally, it calls for 33 sheets of dough, marking the years of the life of Jesus Christ. Nowadays, the trend is to use two sheets of dough only.


As Torta Pasqualina stores well and can be served cold, it is also typical at the picnics of Pasquetta (Easter Monday), which Italians love to celebrate together.


Traditionally, Torta Pasqualina calls for seasonal greens, such as Swiss chard or spinach, and ricotta. Here, we substituted artichokes for a variation.


You can use frozen puff pastry. Or try to make your own crust. We think you will not be disappointed!


Ingredients for the dough:

  • 1 cup all-purpose flour
  • 1/3 cup water
  • ¼ cup EVOO
  • ½ tsp salt


  • Mix the flour and salt in a large bowl
  • Make a small "mountain" of the flour, and then a "little crater" in the middle
  • Mix water and EVOO in a separate bowl
  • Pour this liquid, little by little, onto the "crater", while stirring with a spoon to mix all well
  • Knead for a minute with your hands to get your dough smooth and consistent
  • Cover with a dish towel and let the dough ball rest in the fridge for 1 hour (if you don't have much time, you can pop it in a freezer for 20 mins)
  • Bring out your dough and divide in two, forming two dough balls with your hands
  • Cut two pieces of parchment paper and put each half- dough ball between them, then using your fingers to begin pressing it out, evenly all over
  • Continue with a rolling pin to shape one dough ball into a rough circle~tenth of an inch thick (~2mm)
  • Repeat for the other dough ball, then set both aside

Ingredients for the filling:

  • 2 artichokes
  • 2/3 cup ricotta
  • 1/2 cup Parmigiano
  • 5 eggs
  • 1 clove garlic
  • 3 tbsp EVOO
  • Parchment paper
  • Salt and pepper to taste


  • Wash and clean the artichokes, removing all the tough leaves and beard inside, and then chop them
  • Cook garlic (minced or whole, your choice) in EVOO until light brown
  • Add the chopped artichokes and cook until well done. If needed, add some water
  • Adjust with salt and pepper to taste, and allow to cool
  • In a bowl, mix the ricotta, artichokes, and Parmigiano with 1 egg
  • Adjust with salt and pepper to taste
  • Lay a piece of parchment paper into a round-shape pan and place a round-shape sheet of dough on top, and then add the filling
  • Make four holes with a spoon and break 4 eggs into each one (very traditional for Easter, but this step can also be omitted)
  • Put the other sheet of dough over the top and seal the edges
  • Brush with EVOO and make some holes on top
  • Bake in the own at 400F for about 30 minutes
  • Remove and place your savory pie on a steel cooling rack
  • You may prepare this dish in advance and then served cold or reheated it in the oven for 5 minutes 


Buon appetito e Buona Pasqua!



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