Torta Pasqualina

Torta Pasqualina is a traditional savory pie from Liguria. It is filled with vegetables, cheese, and whole eggs and is typically enjoyed at Easter.
Its origins date back to the 16th century, when it was known as gattafura, a name inspired by a legend about cats stealing the pie. Once a dish reserved for special occasions due to its rich ingredients, it has become a lasting symbol of Easter, with the whole eggs inside representing rebirth and fertility.

How to make it

Ingredients

• 150 ml water
• 150 ml sunflower oil
• 1 tsp fine salt + extra for the filling
• ½ sachet instant yeast for savory pies
• 400 g flour
• 250 g ricotta
• 450 g boiled spinach
• 4 eggs
• 2 tbsp grated cheese
• Nutmeg to taste

Preparing the pastry for Torta Pasqualina

First, boil the spinach in salted water, then drain, squeeze, and chop it. While it cools, prepare the shortcrust: combine the water, oil, and salt in a bowl.
Start mixing while adding the flour a little at a time. Add the yeast. Keep kneading, adding the remaining flour bit by bit. Finish kneading on your work surface until you get a smooth and elastic dough. Divide it into two portions and roll out one half to line a greased and floured round baking tin.

Preparing the filling

Mix the spinach with the ricotta, grated cheese, salt, one egg, and a pinch of nutmeg. Stir until perfectly combined. Pour the mixture into the pie shell and use a spoon to create three small wells in the filling. Crack three eggs into the wells.
Cover with the remaining pastry and bake at 180°C (350°F) for 45 minutes.

Wine pairing

For this dish, I’d pair two wines that are especially close to my heart: