Italian Spinach and Ricotta Pie


This Italian spinach ricotta pie (torta pasqualina) from the region Liguria is traditionally eaten for Easter but can, of course, be served any time of the year.

Prep Time:
40 mins
Cook Time:
50 mins
Additional Time:
5 mins
Total Time:
1 hrs 35 mins
1 9-inch pie



  • 1 pound fresh spinach, or more to taste

  • 1 tablespoon butter

  • 1 small onion, chopped

  • 1 (12 ounce) container ricotta cheese

  • 1 cup grated Parmesan cheese

  • 2 large eggs

  • 1 teaspoon ground nutmeg

  • salt and black pepper to taste

Phyllo Pie:

  • 5 tablespoons melted butter, plus more for greasing

  • 1 (8 ounce) package phyllo dough

  • 6 large egg yolks


  1. Make filling: Place spinach in a skillet over medium heat and cook, stirring occasionally, until wilted, 3 to 5 minutes. Drain, squeeze dry, and chop finely.

  2. Heat butter in a skillet over medium heat. Cook onion in hot butter until slightly softened, about 3 minutes. Add chopped spinach; cook and stir for 2 minutes. Transfer mixture to a bowl to cool slightly, about 5 minutes.

  3. Stir ricotta cheese, Parmesan cheese, eggs, nutmeg, salt, and pepper into cooled spinach mixture until well combined. Set filling aside.

  4. Preheat the oven to 350 degrees F (175 degrees C).

  5. Make pie: Grease a 9-inch pie dish or tart pan with melted butter. Unwrap phyllo dough. Keep sheets covered with a damp cloth to prevent them from drying out.

  6. Lay 1 sheet of phyllo over the prepared dish flush with the edge, so excess phyllo hangs over only one side. Press sheet gently into the dish and brush lightly with melted butter. Top with another sheet of phyllo at a slight angle to the first one. Continue in this manner with up to 12 sheets, brushing each with butter and working clockwise, laying each at a slight angle to the previous sheet.

  7. Spoon filling evenly into the phyllo-lined dish. Using the back of a spoon, make 6 indentations in filling, then carefully place 1 egg yolk in each. Season each yolk with salt and pepper and drizzle with a bit of melted butter.

  8. Fold overhanging phyllo dough, one sheet at a time, into the center to cover filling, brushing each with butter. Brush the top of pie with butter.

  9. Bake in the preheated oven until phyllo is dark golden brown, about 40 minutes. Remove and let cool slightly before slicing.

Nutrition Facts (per serving)

450 Calories
29g Fat
28g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 450
% Daily Value *
Total Fat 29g 37%
Saturated Fat 15g 76%
Cholesterol 327mg 109%
Sodium 654mg 28%
Total Carbohydrate 28g 10%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 21g
Vitamin C 22mg 111%
Calcium 418mg 32%
Iron 4mg 24%
Potassium 600mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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