Learn to make a Vegan Pasqualina Pie, a classic Italian dish with a modern twist.

Vegan Pasqualina Pie

The Vegan Pasqualina Pie is an unexpected delight: a classic Italian recipe reimagined with a 100% plant-based twist. This version of the iconic Ligurian pie surprises with its visual trickery, mimicking the look of hard-boiled eggs without using any eggs. Perfect for a vegan Easter menu or a spring lunch, it retains the charm of the traditional dish with a flaky olive oil pastry shell and a creamy filling of spinach and almond ricotta. Tofu, carefully prepared, takes center stage, creating a visual and flavorful masterpiece.

Serve it alongside other vegan holiday recipes:

• Vegan Potato Gateau
• Vegan Meatloaf
• Vegan Tartines
• Vegan Lasagna
• Vegan Colomba Cake

Ingredients

• 500g Spinach
• 200g Almond Ricotta
• 200g Tofu
• 300g Olive Oil Pastry
• Salt, to taste
• Pepper, to taste
• Nutmeg, a pinch

Instructions

1. Preheat your oven to 180°C (356°F).
2. Roll out the olive oil pastry and line a pie dish.
3. Blanch the spinach, drain, and chop finely.
4. Mix the spinach with almond ricotta, adding salt, pepper, and nutmeg.
5. Slice the tofu to mimic boiled eggs and place in the filling.
6. Fill the pastry with the spinach mixture, arranging the tofu pieces evenly.
7. Cover with another layer of pastry, sealing the edges well.
8. Bake for 45 minutes or until golden brown.

Total Time: 60 min

Cuisine: Italian