Traditional Italian Easter Tart: Torta Pasqualina

Traditional Italian Easter Tart: Torta Pasqualina

Prep Time 0
Serves 8
Cook Time 0
Difficulty Easy

This spinach pie is at the heart of most easter Sunday meals. Traditionally you make the pastry yourself, painstakingly rolling it out as thinly as possible – the aim would be to make 33 layers representing the age of Christ when he was crucified. If you don’t quite manage that many, it’s a good one for confession next week. The generous use of eggs shows how this was an extravagant treat in times of hardship.

The success of this recipe depends on finding good quality spinach and fresh ricotta from your deli-counter


  • Spinach – 500g/17.6oz
  • Eggs – 6
  • Ricotta – 200g/7oz
  • Parmesan cheese – 2 tbsp
  • Artichoke hearts in olive oil – 100g/3.5oz
  • Breadcrumbs – 1 tablespoon
  • Double cream - 120ml/4fl. oz
  • Marjoram – 1 tbsp freshly chopped
  • Puff pastry – 320g/11.2oz
  • Plain flour
  • Extra virgin olive oil
  • Salt and pepper


Step 1
Mix all ingredients together and enjoy.