Imagine bringing to the table a masterpiece of flavors and traditions, a dish that smells of spring, family, and Liguria. I'm talking about Torta Pasqualina, a symbol of Easter that, with its legendary 33 layers, tells stories of skilled hands and genuine ingredients. But how many times have you feared that the layers wouldn't turn out well, that the filling would be too dry, or that the egg wouldn't be perfectly cooked? How many times have you searched for the “true” recipe, the one from grandma, without finding it?

Make yourself comfortable, because your search ends here. On this page, you won't just find a list of ingredients, but the definitive guide, full of tricks and practical tips, to prepare the best and most authentic Torta Pasqualina of your life. I will guide you step by step to achieve the 33 paper-thin layers and a creamy, flavorful filling, without anything breaking, just like the Ligurian grandma used to make it. Success is guaranteed, and applause too!

A hyperrealistic, freshly baked Torta Pasqualina, with a slice cut revealing layers of spinach and eggs, on a rustic wooden table illuminated by natural light.

Smart Ingredients for an Authentic Torta Pasqualina: The Choice That Makes the Difference

Like any masterpiece, Torta Pasqualina also starts with excellent raw materials. It's not just a list, but a thoughtful selection, the first step towards success.

  • Type 00 Flour: For the pastry, a weak flour with low gluten strength is essential. Type 00 will guarantee the perfect elasticity to roll out the paper-thin layers without tearing.
  • Fresh Spinach or Chard: Forget frozen ones for this time! The fresh flavor and texture of freshly picked vegetables make an abysmal difference. Remember to boil them and, above all, squeeze them forcefully to eliminate any excess water. Water is the enemy of a compact and flavorful filling.
  • Fresh Sheep's Ricotta: This is the creamy heart of the filling. Choose a well-drained, high-quality sheep's ricotta. Its sweetness and silky texture pair divinely with spinach.
  • Very Fresh Eggs: Both for the dough and the filling, eggs from happy hens will make a difference. For the filling, whole yolks will give that creaminess and inviting color we're looking for.
  • Parmigiano Reggiano DOP: Not just any cheese! Grated Parmigiano adds savoriness and an umami touch that binds all the flavors together.
  • Ligurian Extra Virgin Olive Oil: A delicate and fruity oil that doesn't overpower other flavors but enhances them. It's essential for greasing the layers and making them crispy.

A hyperrealistic scene of a Caucasian family celebrating Easter, with a mother and her daughter enjoying a Torta Pasqualina at the center of the table.

The Secrets of 33 Perfect Layers (and Mistakes to Avoid)

The 33 layers are the signature of Torta Pasqualina, its greatest challenge and its glory. Don't be scared, I'll reveal the tricks to make them perfectly.

  • Don't Add Too Much Flour to the Dough: The dough should be soft and elastic, not hard. Work it for a long time to develop the gluten, but resist the temptation to add flour if it seems sticky. A drizzle of oil on your hands can help.
  • Resting is Sacred: After kneading, wrap the dough well in plastic wrap and let it rest for at least 30 minutes (preferably an hour) at room temperature. This relaxes the gluten and will make the pastry very easy to roll out.
  • Roll Very Thin, Almost Transparent: This is the real secret. Each layer must be so thin that you can read through it. Use a long rolling pin and work from the center outwards, rotating the dough. Don't be afraid to spread it wide!
  • Grease Well Between Layers: Every single layer, both those underneath and those on top, must be brushed with EVO oil. This will create that crispiness and separation that makes Pasqualina unique.
  • Don't Break the Layers: If a layer tears slightly, it's not the end of the world! You can overlap another one or simply patch it with a small piece of dough. The important thing is that the base and the top are intact.

A hyperrealistic Torta Pasqualina as the centerpiece of an outdoor spring picnic, placed on a checkered blanket in a green and sunny meadow.

The Extra Touch: Grandma's Tip for a Dream Filling

My grandma, when she prepared Torta Pasqualina, always told me: “The filling must be a hug, not a prison for the vegetables.” And she was right. Here's her secret.

Besides squeezing the spinach well, she always added a pinch of finely chopped fresh marjoram along with a generous grating of nutmeg. These aromas, so delicate yet present, enhance the flavor of the ricotta and spinach without overpowering them. And another trick: always taste the filling before stuffing, to adjust for salt and pepper. It seems trivial, but it's a step many skip, and it makes all the difference!

Let's Prepare Torta Pasqualina Together: The Foolproof Step-by-Step Guide

Ingredients:

  • 500g Type 00 flour
  • 250ml lukewarm water
  • 2 tablespoons extra virgin olive oil + as needed for brushing
  • 1 pinch of salt
  • 1 kg fresh spinach or chard
  • 500g well-drained sheep's ricotta
  • 100g grated Parmigiano Reggiano
  • 4 fresh eggs (3 for the filling, 1 for brushing)
  • Nutmeg to taste
  • Fresh marjoram to taste (optional)
  • Salt and pepper to taste

Method:

  1. Prepare the Dough for the Layers: On a pastry board, form a well with the flour. In the center, pour the lukewarm water, 2 tablespoons of oil, and a pinch of salt. Mix with a fork, then knead vigorously with your hands for at least 10-15 minutes, until you get a smooth and elastic dough ball. Divide the dough into 18 small balls (for the base) and 15 slightly larger balls (for the top). Cover with plastic wrap and let rest at room temperature for at least 1 hour.
  2. Prepare the Filling: Boil the spinach or chard in salted boiling water for a few minutes. Drain them and, once cooled, squeeze them forcefully between your hands to eliminate all excess water. Chop them finely. In a large bowl, combine the chopped spinach with the ricotta, grated Parmigiano, 3 whole eggs, a generous grating of nutmeg, and the finely chopped fresh marjoram (if using). Mix well until you get a homogeneous mixture. Taste and adjust for salt and pepper.
  3. Prepare the Base Layers: Grease a round baking dish (about 28-30 cm in diameter) with oil. Take a small dough ball and, with the help of a rolling pin, roll it out very thin, almost transparent, on a lightly floured pastry board. Place it in the baking dish, letting it slightly overhang the edges. Brush the layer with oil. Repeat the operation with the other 17 small balls, overlapping them one on top of the other and always brushing with oil between each layer.
  4. Fill and Add Eggs: Pour the spinach and ricotta filling onto the base layers. Level well with a spatula. With the back of a spoon, create 5-6 indentations in the filling (or as many as you wish, for the eggs). Break an egg into each indentation, being careful not to break the yolk. Sprinkle with a pinch of salt and pepper.
  5. Prepare the Top Layers: Take a larger dough ball and roll it out very thin as you did for the base. Place it over the filling and eggs. Brush with oil. Repeat with the other 14 layers, always brushing with oil.
  6. Close and Bake: Trim the excess dough that overhangs the baking dish. Fold the edges of the bottom layers over the top ones, sealing well with your fingers to form a decorative cord. Brush the surface of the pie with a beaten egg (or just oil, if you prefer a more golden and less shiny color). Bake in a preheated oven at 180°C (static) for about 50-60 minutes, or until the surface is well golden and crispy.
  7. Serve: Let the Torta Pasqualina cool for at least 15-20 minutes before slicing. This will allow the filling to set and the eggs not to run. Serve it warm or at room temperature.

Tips and Frequently Asked Questions about Torta Pasqualina

  • Can I use frozen spinach? If you absolutely can't find fresh ones, yes, but make sure to thaw them completely and squeeze them with incredible force. Water is the number one enemy of a compact filling.
  • Can I prepare Torta Pasqualina in advance? Absolutely yes! You can prepare the filling the day before and store it in the refrigerator. Once baked, the pie keeps well for 2-3 days at room temperature (covered) or in the refrigerator. In fact, it's even better the next day!
  • How can I prevent the layers from breaking? The secret is a well-rested dough and using little flour on the pastry board during rolling. If it tears a bit, don't worry, you can overlap another small piece of dough or simply another layer.
  • Can I freeze Torta Pasqualina? Yes, you can freeze it both cooked and uncooked. If uncooked, wrap it well in plastic wrap and then in aluminum foil. If cooked, let it cool completely before freezing it in slices or whole. Thaw in the refrigerator and reheat in the oven.
  • What is the best cheese to use besides Parmigiano? If you want a bolder touch, you can add a little Pecorino Romano, but in moderation so as not to overpower the other flavors. Some Ligurian variations use Prescinseua, a typical fresh cheese, but it's difficult to find outside the region.

There you have it! Now you no longer just have a recipe, but all the secrets to bring to the table a dish that tastes of home, tradition, and love. Torta Pasqualina is a symbol of celebration and conviviality, and with these tips, it will become your signature dish.

Don't be afraid to experiment. Cooking is an act of creativity, but start from this solid base and you'll see that applause won't be lacking. Prepare your Torta Pasqualina, smell the aroma filling your kitchen, and enjoy every bite of this Ligurian marvel.

Have you tried our recipe? We're very curious to see your masterpiece! Leave a comment below, tell us how it went, or share a photo on Instagram tagging @CercaRicette.it. If you loved this Torta Pasqualina, you can't miss our recipe for the Original Ligurian Focaccia or for a classic like the Authentic Genovese Pesto.