This is a simplified version of the famous Pasqualina Pie, a traditional Ligurian dish prepared during Easter celebrations. However, this variation, made with puff pastry, is enjoyed all year round.

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The filling features spinach, sautéed with garlic in olive oil and thoroughly drained using a sieve. This step is crucial! Spinach retains a lot of moisture, and if not properly drained, the pie will turn out not just undercooked but soggy.

I usually measure the filling ingredients by eye, adjusting based on what I have on hand. The height of the filling varies accordingly. If I have a lot of filling, I add four whole eggs to the pie (they create a beautiful pattern when sliced). If the filling layer is thinner, I use just two eggs.

How do you create beautifully sealed edges? That comes with practice! Like any handmade dish, everyone develops their own signature style.

And one final but essential tip—always set aside an extra egg to brush the top of the pie before baking for that perfect golden crust.

You can find the puff pastry recipe in a separate tab.

Puff pastry pie

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Course Appetizer, Dessert, Snack

Cuisine International, Italian

Ingredients

250 gr puff pastry

Filling

400 gr fresh spinach including stems
2 eggs 4 eggs if cake is bigger than 20cm
150 gr ricotta cheese
4 tbsp Parmesan
nutmeg
salt
2 cloves garlic
olive oil

For the Pie Topping

1 egg yolk
2 tbsp Cream or milk

For Greasing the Baking Dish

butter
flour

Instructions

Wash the spinach, shake off excess water, and sauté over medium heat for 10-15 minutes in olive oil with two garlic cloves (Photo 1). The spinach will significantly reduce in volume.Remove the garlic, transfer the spinach to a sieve (Photo 2), and press firmly with a spoon or spatula to drain excess moisture.Chop the drained spinach on a cutting board (Photo 3) and transfer it to a mixing bowl.
Add ricotta, grated Parmesan, and two eggs (Photo 4). Season with salt and freshly ground black pepper, then mix until smooth.Roll out the puff pastry into two different-sized sheets—the larger one should cover the base and sides of the baking dish with an extra 2 cm for crimping.
Grease the baking dish generously with cold butter, dust with flour, and shake off excess. Place the larger pastry sheet inside, piercing it multiple times with a fork (Photo 5) to prevent puffing during baking.Spread the spinach and ricotta filling evenly inside (Photo 6), then smooth out the surface to create an even layer (Photo 7).
Use a small glass or spoon to create hollows in the filling (Photo 8). Crack a raw egg into each hollow (Photo 9).
Cover with the second pastry sheet (Photo 10), carefully sealing and crimping the edges (Photo 11).Brush the top with a mixture of beaten egg yolk and a little milk or cream (Photo 12).
Bake in a static oven at 200°C (392°F) for 25-30 minutes until golden brown (Photo 13). Remove from the oven (Photo 14), let the pie fully cool, then gently take it out of the baking dish.

Notes

This Spinach and Ricotta Pasqualina Pie is delicious both warm and at room temperature. It’s a classic Italian recipeperfect for Easter celebrations or as a light meal any time of the year.

Keyword puff pastry