Torta Pasqualina – Italian Easter Spinach-Ricotta-Egg Cake

Here I share a recipe I found in a magazine for an italian savour Easter treat which is great for Easter brunch or breakfast and fast to make! A packet of thin and crispy filo filled with spinach, ricotta and parmesan, and in the middle a hidden “egg surprise” 🙂

  • 400 g frozen spinach leaves
  • 1 onion
  • 4 eggs +2 egg yolks
  • 250 g ricotta
  • 35 g grated parmesan (+ a little bit)
  • 30 g bread crumbs
  • 8 leaves of filo dough
  • salt, pepper, nutmeg
  • a little bit of melted butter


  1. Defrost the spinach and press out the liquid. Cut the leaves roughly.
  2. Peel and slice the onion and braise it slightly  in a pan with a bit of oil. Add the spinach and braise for another 4 minutes. Season with salt, pepper and nutmeg.
  3. Meanwhile, hardboil 4 eggs (10 minutes). Peel and cut into halves.
  4. Prehehat the oven in 200°C (lower/top heat).
  5. Mix together ricotta, egg yolks, parmesan and bread crumbs. Add spinach.
  6. On a baking tray covered with baking paper, place one filo sheet a time (mine where quite big so I fold them once), place one egg half (flat side down) in the middle and place some of the spinach mix on top (around 2 tbsp), then fold the filo together, “draping” the ends on top until you have a little packet and butter the top.
  7. Bake for 20 minutes and serve with some parmesan on top. Enjoy! ♥

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