Torta Pasqualina: Argentine Easter Spinach and Egg Pie
Danielle Hughes
Torta Pasqualina
A flaky Argentine Easter pie filled with spinach, ricotta and baked whole eggs.
Nutrition (per serving)
Torta Pasqualina is a beloved Easter tradition carried to Argentina by Italian immigrants — a celebratory, savory tart built from delicate layered dough, a lush spinach-ricotta filling, and whole eggs baked right into the pie. It’s the sort of dish that feels both homey and elegant, perfect for bringing to a family table or serving at a spring brunch.
This version stays true to tradition while keeping the method approachable for home cooks: a simple oil-based dough rolled into many thin sheets, sautéed spinach reduced to tender sweetness, bright Parmesan and ricotta folded in, and eggs nestled into wells so each slice reveals a jewel of yolk. Make it the day before and it’ll slice beautifully for a relaxed holiday spread.
Ingredients
- All-purpose flour:4 cups
- Olive oil:6 tbsp
- Warm water:1 1/4 cups
- Salt (for dough):2 tsp
- Egg (for sealing/glaze):1 piece
- Fresh spinach (packed):2 lb
- Ricotta cheese:2 cups
- Grated Parmesan:1 cup
- Green onions (scallions), thinly sliced:4 pieces
- Nutmeg, freshly grated:1/4 tsp
- Salt (for filling):1 tsp
- Black pepper:1 tsp
- Butter or olive oil (for sautéing):2 tbsp
- Large eggs (for baking into the pie):6 pieces
- Extra flour for dusting:1/4 cup
Instructions
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Make the dough: In a large bowl, whisk the flour and 2 tsp salt. Add 4 tbsp olive oil and most of the warm water, mixing until a soft but not sticky dough forms; add more water or flour as needed. Knead 5 minutes, cover and rest 30 minutes.
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Prepare the spinach: Heat 2 tbsp butter or oil in a large skillet over medium. Add sliced green onions and cook 2 minutes, then add spinach in batches, cooking until wilted. Remove from heat and let cool slightly.
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Drain spinach: Squeeze the cooled spinach firmly in a clean kitchen towel or sieve to remove as much moisture as possible. Chop finely and transfer to a bowl.
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Make the filling: Stir ricotta, grated Parmesan, nutmeg, 1 tsp salt and 1 tsp pepper into the chopped spinach until evenly combined. Taste and adjust seasoning.
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Divide the dough into 8 equal pieces. On a lightly floured surface, roll each piece as thin as possible into large rounds; you want several translucent, thin sheets. Keep rolled dough covered so it doesn’t dry out.
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Assemble the base: Preheat oven to 375°F. Butter or oil a 9-inch springform or deep pie dish. Layer 4 sheets of dough across the bottom, brushing each lightly with the remaining olive oil before adding the next so they overlap and form a roomy base with overhang around the edges.
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Add filling and eggs: Spread the spinach-ricotta filling evenly over the layered base, leaving a 1-inch border. With the back of a spoon, make 6 shallow wells across the filling and carefully crack one egg into each well.
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Finish the top: Drape the remaining 4 dough sheets over the filling, tucking and folding the extra edges under to seal. Trim and crimp the edges neatly. Beat the reserved egg and brush across the top to glaze.
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Bake: Place the tart on a sheet tray and bake 40–50 minutes until the crust is deep golden and the egg whites are set (yolks should still be slightly jammy unless you prefer fully set eggs). If the top browns too quickly, tent loosely with foil.
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Rest and serve: Let the torta cool 15–20 minutes to set the filling, then release from the springform or slice directly in the dish. Serve warm or at room temperature as part of an Easter table.
Tips & Notes
- Roll the dough very thin and keep sheets covered to prevent drying — thin layers give the torta its signature flaky texture.
- Squeeze the spinach thoroughly; excess water will make the filling runny and prevent the eggs from setting cleanly.
- If you prefer smaller egg portions, bake the torta without eggs and add soft-boiled eggs to slices when serving.
