{"id":16712,"date":"2026-04-04T13:37:28","date_gmt":"2026-04-04T11:37:28","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/torta-pasqualina-the-traditional-italian-savory-pie-for-easter\/"},"modified":"2026-08-24T11:38:21","modified_gmt":"2026-08-24T09:38:21","slug":"torta-pasqualina-the-traditional-italian-savory-pie-for-easter","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/torta-pasqualina-the-traditional-italian-savory-pie-for-easter\/","title":{"rendered":"Torta Pasqualina: the traditional Italian savory pie for Easter"},"content":{"rendered":"<p>When spring arrives and Easter approaches, there is one preparation in Italy that can never be missing from the family table or the picnic basket. This delight originating from the <a href=\"https:\/\/es.wikipedia.org\/wiki\/Liguria\" target=\"_blank\" rel=\"noopener\">Liguria<\/a> region has a fascinating history and an irresistible flavor. Tradition says that the original recipe was prepared with 33 layers of paper-thin dough, paying homage to the years of Christ. Today I will teach you how to prepare a fantastic and much more accessible <a href=\"https:\/\/es.wikipedia.org\/wiki\/Torta_pasqualina\"><strong>Torta Pasqualina<\/strong><\/a>, without complicating your life. Its filling hides a secret ingredient that provides a unique touch and, when you cut it, it will leave everyone speechless. Let&#8217;s get to it!<\/p>\n<hr \/>\n<div class=\"videobox\">\n<h3><strong>Watch the video with all the steps<\/strong><\/h3>\n<p>Below you can watch the video with all the steps to prepare the <strong>Torta Pasqualina<\/strong> in the easiest way. And if you haven&#8217;t done so yet, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes.<br \/>\n<strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tips, and special content for lovers of Italian cuisine.<br \/>\n<div id=\"erdyt-6a8eb61271c8a\" data-id=\"uRZ_7LXoecE\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-uRZ_7LXoecE-6a8eb61271c8a\" data-vid=\"uRZ_7LXoecE\"   data-src=\"https:\/\/www.youtube.com\/embed\/uRZ_7LXoecE?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Torta Pasqualina: the traditional Italian savory pie for Easter ~ Appetizers Recipes Second courses  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/uRZ_7LXoecE\/hqdefault.jpg\"  alt=\"Torta Pasqualina: the traditional Italian savory pie for Easter ~ Appetizers Recipes Second courses  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Torta Pasqualina: the traditional Italian savory pie for Easter - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/uRZ_7LXoecE\/hqdefault.jpg\",\"uploadDate\":\"2026-04-04T13:37:28+02:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/uRZ_7LXoecE?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=uRZ_7LXoecE\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script><\/p>\n<\/div>\n<hr \/>\n<h3><strong>Main ingredients<\/strong><\/h3>\n<h4>For a 12 x 4 cm mold<\/h4>\n<p>&#x23f1; <strong>Preparation time:<\/strong> 60 min<br \/>\n&#x23f1; <strong>Resting time:<\/strong> 2 hours<br \/>\n&#x23f1; <strong>Cooking time:<\/strong> 45 min<\/p>\n<ul>\n<li>300 g of strong flour (bread flour)<\/li>\n<li>350 g of cleaned Swiss chard<\/li>\n<li>200 g of ricotta<\/li>\n<li>5 eggs in total<\/li>\n<li>Onion, parmesan, and Greek yogurt<\/li>\n<li>Fresh marjoram, nutmeg, salt, and pepper<\/li>\n<li>Extra virgin olive oil and water<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<p><img  title=\"Torta Pasqualina: the traditional Italian savory pie for Easter ~ Appetizers Recipes Second courses  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15720\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/04\/Torta-Pasqualina-la-tarta-salada-italiana-tradicional-para-la-Pascua-1.jpg\"  alt=\"Torta Pasqualina: the traditional Italian savory pie for Easter ~ Appetizers Recipes Second courses  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/04\/Torta-Pasqualina-la-tarta-salada-italiana-tradicional-para-la-Pascua-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/04\/Torta-Pasqualina-la-tarta-salada-italiana-tradicional-para-la-Pascua-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/04\/Torta-Pasqualina-la-tarta-salada-italiana-tradicional-para-la-Pascua-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<hr \/>\n<h3><strong>How to prepare Torta Pasqualina: step by step<\/strong><\/h3>\n<h4><strong>Making the pasta matta<\/strong><\/h4>\n<p>First, we are going to prepare the base, known as pasta matta or &#8220;crazy dough.&#8221; In a large bowl, mix the strong flour with 5 g of salt and 12 g of olive oil. Next, gradually add 155 g of room-temperature water. Work the dough until it has absorbed the liquid, then move it to the table and knead for 8 to 10 minutes until you get a smooth and elastic ball. It is vital that it rests covered for at least two hours. Trust me, resting it will prevent it from breaking when you stretch it!<\/p>\n<h4><strong>The Swiss chard and ricotta filling<\/strong><\/h4>\n<p>While the dough rests, prepare the vegetables. Saut\u00e9 half a chopped onion with a drizzle of olive oil over low heat. Add the chopped Swiss chard. Cook until tender and, very importantly, drain them well in a colander to remove all the water.<br \/>\nIn another container, mix the well-drained ricotta with a tablespoon of Greek yogurt (this is our special touch to add acidity), 40 g of grated parmesan, one egg, marjoram, salt, black pepper, and a generous pinch of nutmeg.<\/p>\n<h4><strong>Assembling the savory pie<\/strong><\/h4>\n<p>Divide the rested dough into portions. Stretch the dough very thinly with a rolling pin and then with your fists, until it is almost transparent. Oil your mold and place the first layer of dough, brush with oil, and put another layer.<br \/>\nDistribute the Swiss chard first and, on top of it, the ricotta cream. Now comes the magic: make 3 or 4 wells in the filling and crack a whole egg into each one of them.<\/p>\n<h4><strong>Baking and presentation<\/strong><\/h4>\n<p>Cover the pie with the remaining layers of dough, remembering to brush with oil between each one. Seal the edges well by removing excess dough and brush the surface with more oil. Bake at 180 degrees in a preheated oven for 40 to 45 minutes. Finally, let it rest before cutting so that the slices are perfect and the whole egg is visible.<\/p>\n<hr \/>\n<h3><strong>Tips and advice for a perfect Torta Pasqualina<\/strong><\/h3>\n<h4><strong>Resting the dough is non-negotiable<\/strong><\/h4>\n<p>&#8220;Pasta matta&#8221; does not contain yeast, but it needs to relax. If you try to stretch it without having let it rest for two hours, it will shrink and break. Patience is the secret to success.<\/p>\n<h4><strong>Vegetables without a trace of water<\/strong><\/h4>\n<p>Well-draining the Swiss chard is fundamental. If the vegetables release liquid inside the pie, the base will be soggy and raw instead of crispy and delicious.<\/p>\n<h4><strong>The Greek yogurt trick<\/strong><\/h4>\n<p>In Liguria, a local cheese called &#8220;<a href=\"https:\/\/es.wikipedia.org\/wiki\/Prescinse%C3%BBa\">prescinseua<\/a>&#8221; is used, which has an acidic note. Since it is hard to find, adding a tablespoon of Greek yogurt to the ricotta replicates that authentic flavor wonderfully.<\/p>\n<hr \/>\n<div id=\"faq\">\n<h3>Frequently Asked Questions<\/h3>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I use spinach instead of Swiss chard?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Of course. Although the most traditional version from Liguria usually uses Swiss chard or a mixture of wild herbs, spinach works perfectly and is very popular.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can Torta Pasqualina be prepared in advance?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Yes, in fact, it is recommended. Resting for a few hours or even from one day to the next settles the flavors and facilitates a much cleaner cut, ideal for taking on a picnic.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>What type of flour is best for the dough?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">It is essential to use strong flour (bread flour). Being more elastic, it allows you to stretch the layers of dough until they are almost transparent without them breaking. Avoid whole wheat flours for this technique.<\/p>\n<\/div>\n<div class=\"faq-item\">\n<h4>Can I use store-bought puff pastry?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">If you are in a big hurry, you can use store-bought puff pastry or shortcrust pastry. However, I encourage you to try the &#8220;pasta matta&#8221;; the traditional crispy result is totally worth it.<\/p>\n<\/div>\n<\/div>\n<p><script type=\"application\/ld+json\">\n  {\n    \"@context\": \"https:\/\/schema.org\",\n    \"@type\": \"FAQPage\",\n    \"mainEntity\": [{\n      \"@type\": \"Question\",\n      \"name\": \"Can I use spinach instead of Swiss chard?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Of course. Although the most traditional version from Liguria usually uses Swiss chard or a mixture of wild herbs, spinach works perfectly and is very popular.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"Can Torta Pasqualina be prepared in advance?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, in fact, it is recommended. Resting for a few hours or even from one day to the next settles the flavors and facilitates a much cleaner cut, ideal for taking on a picnic.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"What type of flour is best for the dough?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It is essential to use strong flour (bread flour). Being more elastic, it allows you to stretch the layers of dough until they are almost transparent without them breaking. Avoid whole wheat flours for this technique.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use store-bought puff pastry?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"If you are in a big hurry, you can use store-bought puff pastry or shortcrust pastry. However, I encourage you to try the \\\"pasta matta\\\"; the traditional crispy result is totally worth it.\"\n      }\n    }]\n  }\n<\/script><\/p>\n<hr \/>\n<h3><strong>Related recipes you will love<\/strong><\/h3>\n<p>If you want to explore more options for your Easter menu or are passionate about our traditions, take a look at these delights:<\/p>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/torta-pasqualina-tarta-salada-de-pascua-con-ricotta-huevo-y-espinacas\/\" target=\"_new\" rel=\"noopener\">Torta Pasqualina with spinach<\/a><\/strong>: my other version of this classic, with a faster dough.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/pasta-con-tomate-y-albahaca-pasta-al-pomodoro-allitaliana\/\" target=\"_new\" rel=\"noopener\">Pasta with tomato and basil<\/a><\/strong>: a classic recipe, simple and full of Italian flavor.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/lasana-a-la-bolonesa-la-receta-tradicional-italiana-autentica-y-deliciosa\/\" target=\"_new\" rel=\"noopener\">Lasagna alla Bolognese<\/a><\/strong>: the star dish for large family gatherings.<\/li>\n<\/ul>\n<hr \/>\n<h3><strong>Enjoy your traditional Torta Pasqualina!<\/strong><\/h3>\n<p>This recipe requires a little care, but the result makes up for every minute invested. Go ahead and prepare it at home, take it to your next picnic, and tell me in the comments what face your guests made when they saw the perfect cut.<br \/>\nIf you liked this recipe, <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">subscribe to my YouTube channel<\/a><\/strong> and <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\"><strong>Instagram<\/strong><\/a> to discover more authentic Italian dishes. Leave a comment with your impressions and share your photos by tagging me. I would love to see your creations!<br \/>\n<span style=\"color: #c91f1f;\"><strong>Buona Pasqua and enjoy your meal!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" \n\tdata-channel-subscribers=\"3.4K subscribers\"\tdata-subscribe-btn=\"1\" \n\tdata-subscribe-btn-text=\"Youtube\" \n\tdata_channel_header_colors 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Recipes Second courses  ~ La ragazza col mattarello\" >\n            <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n        <\/a>\n                    <div class=\"sby_play_btn\">\n            <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                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ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >Pasta fr\u00eda con #salm\u00f3n \ud83c\udf5d La #ENSALADA de #pasta m\u00e1s #FRESCA y #SABROSA del  #verano \ud83e\udd52\ud83c\udf4b #recetafacil<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                    <\/div>\n                                <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n            <\/a>\n\n                    <\/div>\n    <\/div>\n<\/div><div class=\"sby_item  sby_new sby_transition\" role=\"listitem\" id=\"sby_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53LnYwMTlkUXVWOFR3\" data-date=\"1786735852\" data-video-id=\"v019dQuV8Tw\">\n    <div class=\"sby_inner_item\">\n        <div class=\"sby_video_thumbnail_wrap sby_item_video_thumbnail_wrap\">\n            <a class=\"sby_video_thumbnail sby_item_video_thumbnail\" href=\"https:\/\/www.youtube.com\/watch?v=v019dQuV8Tw\" target=\"_blank\" rel=\"noopener\" data-full-res=\"https:\/\/i.ytimg.com\/vi\/v019dQuV8Tw\/maxresdefault.jpg\" data-img-src-set=\"{&quot;120&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/v019dQuV8Tw\\\/default.jpg&quot;,&quot;320&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/v019dQuV8Tw\\\/mqdefault.jpg&quot;,&quot;480&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/v019dQuV8Tw\\\/hqdefault.jpg&quot;,&quot;640&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/v019dQuV8Tw\\\/sddefault.jpg&quot;}\" data-video-id=\"v019dQuV8Tw\" data-video-title=\"El #bocadillo m\u00e1s #barato de #Roma \ud83c\uddee\ud83c\uddf9 Dos por menos de 2 \u20ac (y el agua, gratis) \ud83d\udca7#allanostra\">\n                <img  title=\"Torta Pasqualina: the traditional Italian savory pie for Easter ~ Appetizers Recipes Second courses  ~ La ragazza col mattarello\" decoding=\"async\" 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class=\"centertext\"><h3>The card<\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"15711\">\n<h2 class=\"vrtl-recipe__title\">Torta Pasqualina: the traditional Italian savory pie for Easter<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Torta Pasqualina: the traditional Italian savory pie for Easter ~ Appetizers Recipes Second courses  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/04\/Torta-Pasqualina-la-tarta-salada-italiana-tradicional-para-la-Pascua.jpg\"  alt=\"Torta Pasqualina: the traditional Italian savory pie for Easter ~ Appetizers Recipes Second courses  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">Traditional Ligurian Torta Pasqualina with &#8216;masa matta&#8217; (unleavened dough), chard, ricotta, and whole eggs, perfect for celebrating Easter and taking on a picnic.<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Appetizer, Main course<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">60 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">45 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">105 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">4 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/><span class=\"vrtl-recipe__meta-value\">480 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Easter recipe, savory pie<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">300<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">bread flour<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">155<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">room temperature water<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">5<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">fine salt<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">12<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">extra virgin olive oil<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Wheat flour or semolina for rolling out<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">350<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">cleaned chard or a mix of chard and spinach<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">half a medium onion<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">200<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">ricotta cheese<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">4<\/span> <span class=\"vrtl-recipe__ingredient-name\">whole eggs for the filling<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">egg to mix with the ricotta<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">40<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">grated Parmesan<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">tablespoon of Greek yogurt<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">tablespoon of chopped fresh marjoram or oregano<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">5<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">salt for the filling<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Black pepper to taste<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">generous pinch of nutmeg<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Olive oil for saut\u00e9ing the onion<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">15<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">extra virgin olive oil for brushing<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Mix the bread flour with the salt and olive oil in a bowl<\/li>\n<li class=\"vrtl-recipe__step\">Add the room temperature water little by little and mix everything<\/li>\n<li class=\"vrtl-recipe__step\">Knead on the table for 10 minutes until you get a smooth and elastic dough<\/li>\n<li class=\"vrtl-recipe__step\">Cover the dough with plastic wrap or a damp cloth and let it rest for at least 2 hours<\/li>\n<li class=\"vrtl-recipe__step\">Chop the onion and saut\u00e9 it in a pan with olive oil over low heat<\/li>\n<li class=\"vrtl-recipe__step\">Add the chopped chard and cook until very tender<\/li>\n<li class=\"vrtl-recipe__step\">Drain the chard very well in a colander to remove all the liquid<\/li>\n<li class=\"vrtl-recipe__step\">Mix the well-drained ricotta with the Greek yogurt and an egg in a bowl<\/li>\n<li class=\"vrtl-recipe__step\">Add the grated Parmesan cheese, marjoram, salt, pepper, and nutmeg<\/li>\n<li class=\"vrtl-recipe__step\">Divide the rested dough into portions to form the different layers<\/li>\n<li class=\"vrtl-recipe__step\">Stretch the dough with a rolling pin and your fists until it is almost transparent<\/li>\n<li class=\"vrtl-recipe__step\">Grease the mold and place the first layer of dough, brushing with oil<\/li>\n<li class=\"vrtl-recipe__step\">Add a second layer of dough and brush again with olive oil<\/li>\n<li class=\"vrtl-recipe__step\">Fill with the drained chard and cover evenly with the ricotta cream<\/li>\n<li class=\"vrtl-recipe__step\">Make wells in the cheese mixture and crack the 4 raw whole eggs into them<\/li>\n<li class=\"vrtl-recipe__step\">Cover with the remaining layers of dough, brushing oil between each one<\/li>\n<li class=\"vrtl-recipe__step\">Seal the edges well, removing any excess dough, and brush the surface<\/li>\n<li class=\"vrtl-recipe__step\">Bake in a preheated oven at 180 degrees for about 40 to 45 minutes<\/li>\n<li class=\"vrtl-recipe__step\">Let the pie rest at room temperature before cutting and serving<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe src=\"https:\/\/www.youtube.com\/embed\/uRZ_7LXoecE\" width=\"560\" height=\"315\" frameborder=\"0\" loading=\"lazy\" allowfullscreen allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\"><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>When spring arrives and Easter approaches, there is one preparation in Italy that can never be missing from the family table or the picnic basket. This delight originating from the Liguria region has a fascinating history and an irresistible flavor. Tradition says that the original recipe was prepared with 33 layers of paper-thin dough, paying homage to the years of Christ. Today I will teach you how to prepare a fantastic and much more accessible Torta Pasqualina, without complicating your life. Its filling hides a secret ingredient that provides a unique touch and, when you cut it, it will leave everyone speechless. Let&#8217;s get to it! Watch the video with all the steps Below you can watch the video with all the steps to prepare the Torta Pasqualina in the easiest way. And if you haven&#8217;t done so yet, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! There I share more recipes, tips, and special content for lovers of Italian cuisine. Main ingredients For a 12 x 4 cm mold &#x23f1; Preparation time: 60 min &#x23f1; Resting time: 2 hours &#x23f1; Cooking time: 45 min 300 g of strong flour (bread flour) 350 g of cleaned Swiss chard 200 g of ricotta 5 eggs in total Onion, parmesan, and Greek yogurt Fresh marjoram, nutmeg, salt, and pepper Extra virgin olive oil and water Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times. How to prepare Torta Pasqualina: step by step Making the pasta matta First, we are going to prepare the base, known as pasta matta or &#8220;crazy dough.&#8221; In a large bowl, mix the strong flour with 5 g of salt and 12 g of olive oil. Next, gradually add 155 g of room-temperature water. Work the dough until it has absorbed the liquid, then move it to the table and knead for 8 to 10 minutes until you get a smooth and elastic ball. It is vital that it rests covered for at least two hours. Trust me, resting it will prevent it from breaking when you stretch it! The Swiss chard and ricotta filling While the dough rests, prepare the vegetables. Saut\u00e9 half a chopped onion with a drizzle of olive oil over low heat. Add the chopped Swiss chard. Cook until tender and, very importantly, drain them well in a colander to remove all the water. In another container, mix the well-drained ricotta with a tablespoon of Greek yogurt (this is our special touch to add acidity), 40 g of grated parmesan, one egg, marjoram, salt, black pepper, and a generous pinch of nutmeg. Assembling the savory pie Divide the rested dough into portions. Stretch the dough very thinly with a rolling pin and then with your fists, until it is almost transparent. Oil your mold and place the first layer of dough, brush with oil, and put another layer. Distribute the Swiss chard first and, on top of it, the ricotta cream. Now comes the magic: make 3 or 4 wells in the filling and crack a whole egg into each one of them. Baking and presentation Cover the pie with the remaining layers of dough, remembering to brush with oil between each one. Seal the edges well by removing excess dough and brush the surface with more oil. Bake at 180 degrees in a preheated oven for 40 to 45 minutes. Finally, let it rest before cutting so that the slices are perfect and the whole egg is visible. Tips and advice for a perfect Torta Pasqualina Resting the dough is non-negotiable &#8220;Pasta matta&#8221; does not contain yeast, but it needs to relax. If you try to stretch it without having let it rest for two hours, it will shrink and break. Patience is the secret to success. Vegetables without a trace of water Well-draining the Swiss chard is fundamental. If the vegetables release liquid inside the pie, the base will be soggy and raw instead of crispy and delicious. The Greek yogurt trick In Liguria, a local cheese called &#8220;prescinseua&#8221; is used, which has an acidic note. Since it is hard to find, adding a tablespoon of Greek yogurt to the ricotta replicates that authentic flavor wonderfully. Frequently Asked Questions Can I use spinach instead of Swiss chard? Of course. Although the most traditional version from Liguria usually uses Swiss chard or a mixture of wild herbs, spinach works perfectly and is very popular. Can Torta Pasqualina be prepared in advance? Yes, in fact, it is recommended. Resting for a few hours or even from one day to the next settles the flavors and facilitates a much cleaner cut, ideal for taking on a picnic. What type of flour is best for the dough? It is essential to use strong flour (bread flour). Being more elastic, it allows you to stretch the layers of dough until they are almost transparent without them breaking. Avoid whole wheat flours for this technique. Can I use store-bought puff pastry? If you are in a big hurry, you can use store-bought puff pastry or shortcrust pastry. However, I encourage you to try the &#8220;pasta matta&#8221;; the traditional crispy result is totally worth it. Related recipes you will love If you want to explore more options for your Easter menu or are passionate about our traditions, take a look at these delights: Torta Pasqualina with spinach: my other version of this classic, with a faster dough. Pasta with tomato and basil: a classic recipe, simple and full of Italian flavor. Lasagna alla Bolognese: the star dish for large family gatherings. Enjoy your traditional Torta Pasqualina! This recipe requires a little care, but the result makes up for every minute invested. Go ahead and prepare it at home, take it to your next picnic, and tell me in the comments what face your guests made when they saw the perfect cut. If you liked this recipe, subscribe to my YouTube channel and Instagram to discover more authentic Italian dishes. Leave a comment with your impressions and share your photos by tagging me. I would love to see your creations! Buona Pasqua and enjoy your meal! Torta Pasqualina: the traditional Italian savory pie for Easter Traditional Ligurian Torta Pasqualina with &#8216;masa matta&#8217; (unleavened dough), chard, ricotta, and whole eggs, perfect for celebrating Easter and taking on a picnic. DishAppetizer, Main course CuisineItalian Preparation time60 minutes Cooking time45 minutes Total time105 minutes Servings4 Calories480 kcal AuthorMia Villar Raurich TagsEaster recipe, savory pie Ingredients 300 g bread flour 155 g room temperature water 5 g fine salt 12 g extra virgin olive oil Wheat flour or semolina for rolling out 350 g cleaned chard or a mix of chard and spinach half a medium onion 200 g ricotta cheese 4 whole eggs for the filling 1 egg to mix with the ricotta 40 g grated Parmesan 1 tablespoon of Greek yogurt 1 tablespoon of chopped fresh marjoram or oregano 5 g salt for the filling Black pepper to taste 1 generous pinch of nutmeg Olive oil for saut\u00e9ing the onion 15 g extra virgin olive oil for brushing Instructions Mix the bread flour with the salt and olive oil in a bowl Add the room temperature water little by little and mix everything Knead on the table for 10 minutes until you get a smooth and elastic dough Cover the dough with plastic wrap or a damp cloth and let it rest for at least 2 hours Chop the onion and saut\u00e9 it in a pan with olive oil over low heat Add the chopped chard and cook until very tender Drain the chard very well in a colander to remove all the liquid Mix the well-drained ricotta with the Greek yogurt and an egg in a bowl Add the grated Parmesan cheese, marjoram, salt, pepper, and nutmeg Divide the rested dough into portions to form the different layers Stretch the dough with a rolling pin and your fists until it is almost transparent Grease the mold and place the first layer of dough, brushing with oil Add a second layer of dough and brush again with olive oil Fill with the drained chard and cover evenly with the ricotta cream Make wells in the cheese mixture and crack the 4 raw whole eggs into them Cover with the remaining layers of dough, brushing oil between each one Seal the edges well, removing any excess dough, and brush the surface Bake in a preheated oven at 180 degrees for about 40 to 45 minutes Let the pie rest at room temperature before cutting and serving Video<\/p>\n","protected":false},"author":1,"featured_media":15719,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2796,389,732],"tags":[3124,2955,104,3123],"class_list":["post-16712","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers","category-recipes","category-second-courses","tag-bread-flour","tag-eggs-3","tag-ricotta-es","tag-swiss-chard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Torta Pasqualina: the traditional Italian savory pie for Easter ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"Traditional Ligurian Torta Pasqualina with masa matta, chard, ricotta, and eggs. 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