Mini-Easter Italian Pies “Torta Pasqualina”

“Torta Pasqualina” (literally translated as “Easter Pie”) is a traditional Italian Easter recipe from Genoa, the capital of the Liguria region. This savoury pastry is filled with spinach, eggs and ricotta cheese. A fantastic vegetarian recipe that can be served as a snack or as a part of an Easter tea table. This year, I decided to do it in individual portions and each of them has a surprise inside…. a delicious golden egg!

Choose your favourite accompaniments to enrich the flavour of your “Mini Savoury Easter Pies”:

Do you want to add a luxurious flavour?

Add few drops of White Truffle Balsamic Vinegar: made with cooked grapes and white truffle of Alba, a town in Italy’s Piedmont region. The result is a straw yellow condiment with an unparalleled intense perfume. Perfect to intensify the flavour of ricotta cheese and eggs!

Do you want to add a sweet flavour?

Add few spoons of Sweet Peppers Spread on the top of your “Pasqualina Cake”. The delicious sweet flavours of the red and yellow peppers are combined with toasted almonds and raisins. An excellent accompaniment to cold and hot dishes.

Do you want to add a spicy flavour?

Add a spoon of Cannonata Sauce: Flavours of tomato, artichokes, peppers, aubergines, natural spices and chilli take centre stage in this creation. A unique flavour experience to compliment all your recipes. Cannonade is a popular nutritious sauce used for meat, fish, pasta, scrambled egg, bread, tarallini, salads, stews and soups.

Do you want something different?

Choose more delicious artisan spreads in our Online Shop, an authentic range of products that brings the taste of Italy alive!

Aprons on my friends! Try my delicious:

Mini-Easter Italian Pies “Torta Pasqualina”

Ingredients for 6 Mini-Pies

  • 2 puff pastry sheets
  • 400g spinach, already cooked and squeezed dry
  • 6 hard-boiled eggs
  • 200g Ricotta cheese
  • 2 spring onions
  • 100g grated Parmesan
  • 4 Tbsp breadcrumbs
  • Fresh Marjoram
  • 1 Bottle of White Truffle Balsamic Vinegar
  • Salt and Pepper, as needed
  • 1 Egg
  • Ingredients

First of all, blend together in a mixer the squeezed dry spinach, grated parmesan, breadcrumbs, ricotta cheese, chopped spring onions, marjoram, salt and pepper.

Blend together the ingredients

Blend them, to obtain a fine and soft mixture. It should be mild. This will make it much easier to handle.

Obtain a fine mixture

Remove the shells from the eggs and wrap them in a thick layer of the spinach mixture.

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Wrap the eggs with the spinach mixture

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Cut the puff pastry with a pastry cutter, obtaining 6 rectangles of 11cm each. Place the eggs in the middle and wrap them in a blanket of puff pastry.
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Wrap the eggs in a puff pastry blanket

Close carefully the sides and turn them upside down. Place the Mini Easter Pies on a baking tin with a baking sheet. Spread with beaten egg and bake them at 200°C for 20-25 minutes, until brown.

Spread with beaten eggs

Turn upside down and bake in the oven at 200°C for 20 minutes

All done!

Enjoy and Happy Easter!

Enjoy and… Buon Appetito!

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