Make a quick and easy Torta Pasqualina with puff pastry and a delicious filling.

Torta pasqualina facile

Looking to prepare the classic Torta Pasqualina but short on time? Forget the 33 layers of traditional dough and try our easy Torta Pasqualina recipe. With ready-made puff pastry, achieve a crispy and golden crust in no time. Plus, we’ll reveal a trick to keep the base from getting soggy!

Just like the classic Torta Pasqualina, this version features a double filling of Swiss chard and ricotta, complete with whole eggs that reveal themselves when you slice into the pie. Beautiful, rich, and impressive, this easy Torta Pasqualina is the perfect solution for simplifying your Easter lunch or picnic. Enjoy the taste of the original recipe with a more practical method that guarantees great results with minimal effort!

Explore other easy Torta Pasqualina variations, including single-serving options:

• Easy Asparagus Pasqualina
• Mini Pasqualina Pies
• Mini Filo Pasqualina Pies
• Pasqualina Tartlet

Ingredients

• 2 sheets of puff pastry
• 500g Swiss chard
• 250g ricotta cheese
• 4 eggs
• 50g grated Parmesan cheese
• Salt and pepper to taste
• Olive oil

Instructions

1. Preheat the oven to 180°C (356°F).
2. Wash and chop the Swiss chard, then sauté in olive oil until wilted. Season with salt and pepper.
3. In a bowl, mix the ricotta, Parmesan, and one egg. Add the cooked chard and mix well.
4. Line a baking dish with one sheet of puff pastry. Pour the filling over the pastry.
5. Create three small wells in the filling and crack an egg into each well.
6. Cover with the second sheet of puff pastry, sealing the edges. Prick the top with a fork.
7. Bake for 40 minutes until golden brown. Let it cool before serving.

Total Time: 60 min

Cuisine: Italian