Torta Pasqualina - Easter Tart Recipe

This is a savory torta, similar to a quiche. It make an excellent appetizer or side dish. Make it on its own and serve with a salad.

  • 1 pounds fresh spinach, washed
  • salt
  • black pepper, freshly ground
  • tsp nutmeg, freshly grated
  • 2 eggs, beaten
  • 3 oz Parmigiano-Reggiano cheese, freshly grated
  • 2 sheets of pastry crust
  • 8 oz white mushrooms, sliced
  • cup of pignoli (pine nuts)
  • 3 Tbs butter
  • 4 oz Gorgonzola cheese, cut into small cubes


  • Put 2 Tbs butter in a pot and melt over a medium heat.
  • Add the spinach to the pot and cook until tender, about 6 minutes.
  • Remove and drain the spinach.
  • Add 1 Tbs butter to the pot and melt.
  • Add the sliced mushrooms and cook until just tender.
  • Return the spinach to the pot and season with salt, pepper, and nutmeg.
  • Stir in the beaten eggs, pine nuts, Parmigiano-Reggiano, and Gorgonzola cheese.
  • Line a 9 flan tin with one sheet of pastry. Press up the edges well.
  • Spread the spinach and cheese mixture over the pastry crust.
  • Top with the second pastry sheet. Pinch the edges together to seal. Prick the top with a fork.

Bake at 400F for 35 minutes, until golden brown.