Genoese Easter Greens and Ricotta Pie with Baked Eggs

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Torta Pasqualina is the iconic Easter pie from Genoa, a showstopper traditionally built from paper-thin pastry sheets wrapped around a filling of chard, ricotta, and whole eggs that bake inside. Each slice reveals a bright green interior studded with sunny yellow yolks, making it both a centerpiece and a symbol of spring renewal on the Ligurian table. A spring green salad and a glass of Vermentino are all you need alongside.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 7 gSaturated Fat
• 42 gCarbs
• 3 gFiber
• 2 gSugar
• 18 gProtein
• 520 mgSodium
• 420 mgPotassium
• 250 mgCalcium
• 3.5 mgIron
• 18 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the dough

• 3 cups (375 g) all-purpose flour, plus more for dusting
• 3/4 cup (180 ml) good extra-virgin olive oil
• 3/4 cup (180 ml) cold water
• 1 teaspoon fine sea salt

For the chard-ricotta filling

• 1 1/2 lbs (680 g) Swiss chard, ribs removed and leaves kept whole (or substitute half spinach)
• 1 1/2 cups (340 g) whole-milk ricotta, drained in a fine sieve for 30 minutes
• 1 small yellow onion, finely chopped
• 3 tablespoons extra-virgin olive oil
• 3 large eggs, lightly beaten
• 3/4 cup (60 g) grated Parmesan or Grana Padano
• 2 tablespoons chopped fresh marjoram (or 1 teaspoon dried)
• 2 tablespoons chopped flat-leaf parsley
• 1/4 teaspoon freshly grated nutmeg
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper

For assembly

• 4 large eggs, cracked one at a time into small cups
• 2 to 3 tablespoons extra-virgin olive oil, for brushing
• 1 tablespoon fine dried breadcrumbs
• Flaky salt, for finishing

Directions

1. Make the dough: whisk the flour and salt, then rub in the olive oil until the mixture looks like coarse meal. Drizzle in the cold water and bring it together into a soft dough; knead just until smooth, about 3 to 4 minutes. Divide into 10 equal pieces, shape into discs, wrap, and rest 30 minutes at room temperature.
2. Prepare the greens: bring a large pot of salted water to a boil and blanch the chard leaves for 2 minutes. Drain, cool under cold water, then squeeze out as much moisture as possible by the fistful. Chop finely; you should have about 3 packed cups.
3. Cook the filling base: soften the onion in 3 tablespoons olive oil over medium heat until translucent, 5 to 6 minutes. Add the chard, marjoram, parsley, nutmeg, salt, and pepper and cook 2 minutes more to drive off excess moisture. Transfer to a bowl and cool completely, then fold in the drained ricotta, the 3 beaten eggs, and the Parmesan.
4. Heat the oven to 350°F (175°C). Lightly oil a 9-inch springform pan and dust with the breadcrumbs, tapping out the excess. On a lightly floured surface, roll each dough disc into a 9- to 10-inch round as thinly as you can manage (about 1/16 inch).
5. Layer 5 of the dough rounds in the pan, brushing each generously with olive oil as you go and letting the edges drape over the rim. Spread the chard-ricotta filling evenly over the dough.
6. Make 4 deep wells about 2 inches wide in the filling, evenly spaced. Slide one whole egg into each well and sprinkle each yolk with a pinch of flaky salt.
7. Cover with the remaining 5 dough rounds, brushing each with olive oil. Trim the overhanging dough, tuck it in, and roll or scallop the edges to seal. Brush the top with olive oil and score a small cross-shaped steam vent in the center.
8. Bake on the lower rack for 45 to 50 minutes, until the pastry is deeply golden and crisp and the eggs are set when you press the top gently. If the top browns too quickly, tent loosely with foil in the last 10 minutes.
9. Let the pie rest at least 20 minutes before releasing the springform ring; this lets the eggs finish setting so they do not run. Cut into wedges and serve warm or at room temperature.

Cook’s Notes

• Draining the ricotta and squeezing the chard thoroughly are essential; any extra water will make the bottom pastry soggy.
• Traditional recipes call for 33 paper-thin sheets (one for each year of Christ). Using 10 layers keeps the project manageable while preserving the signature flaky, layered texture.
• Make the wells for the eggs deeper than you think; shallow pockets let the whites run and disfigure the filling.
• Resting the pie before slicing is non-negotiable; cutting too soon will let the yolks leak across the greens.
• Use a springform pan so the layered sides release cleanly; an ordinary cake pan will tear the pastry as you unmold it.

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