Pasqualina pie - easy recipe

Pasqualina pie - easy recipe

The pasqualina pie is one of the most representative symbols of Ligurian culinary tradition, particularly from the city of Genoa, where its origins date back to the 16th century. Created as a dish for Easter celebrations, this savory pie carries a strong symbolic meaning: its many thin layers of pastry (traditionally said to be 33, like the years of Christ) and its rich filling made with chard or spinach, ricotta, and whole eggs evoke rebirth, abundance, and sharing.

Although “pasqualina pie” does not appear under this name in La scienza in cucina e l’arte di mangiar bene by Pellegrino Artusi, similar preparations can be found in his collection, such as recipe no. 566 dedicated to herb pies, testifying to a widespread and deeply rooted tradition in 19th-century Italy. Traditionally prepared by skilled home cooks, pasqualina pie still represents a perfect balance between simple ingredients and refined technique, passed down through generations and now considered an icon of Italian cuisine. 🍽️Serves: 4 ⏲️Time: 1 hours and 30 minutes 🧺Ingredients:

For the dough

• 400 gr all-purpose flour

• About 200 ml water

• 2 tablespoons extra virgin olive oil

• 1 pinch of salt
  

For the filling

• 1 kg spinach (or chard)

• 400 gr ricotta

• 80 gr grated Parmigiano Reggiano

• 4 eggs + 1 egg for brushing

• 1 small onion

• Fresh marjoram to taste (optional)

• Extra virgin olive oil to taste

• Salt and pepper to taste

• Nutmeg to taste

🥣Instructions: 1. Preparing the dough

In a bowl, combine the flour with the salt, then add the oil and water gradually. Knead until you obtain a smooth and elastic dough. Let it rest, covered, for at least 30 minutes.

2. Cleaning and cooking the vegetables

Wash the spinach (or chard) and chop it roughly. Let it drain well in a colander.

3. Preparing the filling In a pan, make a soffritto with chopped onion and a drizzle of oil, then add the spinach and let it flavor. Allow to cool. Once cooled, squeeze the spinach very well to remove all excess water—this step is very important.

Place the spinach in a bowl and add the ricotta, Parmesan, nutmeg, salt, pepper, and finally the marjoram. Mix until smooth. 4. Rolling out the dough Divide the dough in half and roll it into very thin sheets. You should obtain two sheets, one slightly larger than the other. Grease the pan with oil and place the larger sheet first. 5. Filling and adding the eggs

Pour the filling into the base and press it slightly to level it. Using a spoon, create 4 small wells and crack the eggs into them, being careful not to break the yolks. 6. Closing the pie Cover with the second thin sheet. Seal the edges by folding them inward. Brush the surface with beaten egg and make small cuts to allow steam to escape and ensure even cooking.

7. Baking

Bake in a preheated static oven at 180°C (350°F) for about 50–60 minutes, until golden and crispy. Let it cool slightly before slicing. It is delicious both warm and at room temperature. 💡Tips: -If the filling is slightly watery, sprinkle a thin layer of breadcrumbs on the base of the pan before placing the first sheet to absorb excess moisture. -After cooking, make sure to squeeze the spinach (or chard) very well to remove all excess water. This step is essential for a well-balanced filling.

-Before closing the pie with the final sheet, drizzle a little extra virgin olive oil over the filling to keep it moist and flavorful during baking.