Torta Pasqualina

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 20mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    469

A traditional Italian pie, Torta Pasqualina, is made during Easter to celebrate the start of spring. Filled with a mix of spinach and ricotta, this greens-filled dish also has eggs baked into it which are revealed as you slice into the pie.

recipe updated Apr 2, 2025

Ingredients

  • Egg icon
    Egg
    1
  • Spinach icon
    Spinach
    1 kg
  • Water icon
    Water
    4 tablespoons
  • Ricotta cheese icon
    Ricotta cheese
    500 g
  • Egg icon
    Egg
    5
  • Fine sea salt icon
    Fine sea salt
    1 teaspoon
  • Puff pastry icon
    Puff pastry
    400 g

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Large mixing bowl
  • kCook icon Round pan - 20cm (8")
  • kCook icon Cutting board

Step preview

  1. Grease a round tin
  2. Fit the Stir Tool
  3. Add half the spinach and half the water into the appliance bowl, fit the splashguard
  4. Cook – 5 minutes, 95ºC, speed Off
  5. Cook until wilted – 5 minutes, 95ºC, speed Stir 2
  6. Transfer the cooked spinach into a large bowl, then repeat with remaining spinach and water
  7. Squeeze as much water as possible from the spinach leaves, then finely chop
  8. Clean the appliance bowl and fit the K-Beater
  9. Add the chopped spinach and the next ingredients into the appliance bowl, fit the splashguard
  10. Mix – 1 minute, speed 1
  11. Divide pastry into two pieces - one 250 g piece and one 150 g piece
  12. Roll out to 5 mm thick and place the smaller piece in the fridge
  13. Line the tin with a larger piece of pastry pressing to fit and cut away any excess
  14. Fill the tin with the spinach and ricotta mixture
  15. Cover and refrigerate – 1 hour
  16. Remove the tin from the fridge
  17. Make four 5 cm indents in the top of the mixture
  18. Crack one egg into each hole
  19. Remove the smaller piece of pastry from the fridge
  20. Cut 20 cm round out and place on top of the mixture
  21. Brush with some beaten egg and press the top of the pastry into the sides to seal
  22. Cover and refrigerate – 20 minutes
  23. Preheat the oven to 180ºC
  24. Remove the tin from the fridge
  25. Score to decorate and pierce the centre of the pastry with the tip of the knife, creating a 1 cm hole
  26. Brush once more with beaten egg
  27. Bake – 1 hour, 180ºC
  28. Remove from the oven and let cool completely
  29. Serve
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