Torta Pasqualina (Italian Savory Easter Pie)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional Italian savory pie from Liguria with layers of puff pastry, Swiss chard, ricotta, Parmesan, and baked eggs. A showstopping dish for special occasions and Easter celebrations.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 370 g Swiss chard (- 13 oz, use spinach as substitute)
- 140 g ricotta cheese (- 5 oz)
- 60 g Parmigiano Reggiano cheese (- ¾ cup)
- 30 g Pecorino Romano cheese (- ⅓ cup)
- 2 sheets puff pastry
- 4 eggs
- 1 pinch salt
- black pepper (- to taste)
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 50m
- Sodium
- 568mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 389mg
- Calcium
- 164mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 568MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.