Preparation: 20 minutes
Cooking time: 70 minutes at 175°C
Serves 8/10 people


For the dough:

  • 500 g of Molino Spadoni Italian Ancient Grain Flour
  • 300 ml of water
  • 4 tablespoons of extra-virgin olive oil

For the filling:

  • 500 g of frozen spinach
  • 250 g cow’s milk ricotta
  • 8 eggs (2 for the filling)
  • 1/2 an onion
  • 80 g grated Parmigiano
  • 1 tablespoon of chopped parsley
  • extra-virgin olive oil
  • salt, pepper


Pasta: pour the flour into a bowl, add the salt, oil and water, and knead until you have a soft, smooth pastry. Divide the pastry into seven portions of equal weight, grease the portions with oil and leave them to rest, protected with cling film, for 1 hour.
Filling: blanch the spinach in boiling water, drain it, squeeze out the water, and chop it. Brown the chopped onion in a frying pan, in 2 tablespoons of oil, and then add the spinach. Transfer the greens to a bowl, and add the ricotta, 2 eggs, the parsley, the parmesan, and a pinch of salt and pepper. Roll out the pastry into 3 thin discs, grease the baking dish, and arrange the three layers of pastry inside, placing them on top of each other and greasing between each layer (the pastry should come slightly over the edges of the dish). Pour the filling into the dish and level it. With the help of a spoon, create 6 hollows and carefully break the eggs into them (take care not to break the yolks). Roll out the remaining balls of pastry and place them on top of the filling (grease every layer with oil). Fold the pastry inwards around the edges. With the prongs of a fork, gently pierce the top and brush it with oil. Bake at 175°C for 70 minutes.

Dish Ø 22-23 cm



Watch the video recipe on our Youtube channel

    Torta Pasqualina