Torta Pasqualina is a traditional savory pie from Liguria made with delicate layers of pastry filled with ricotta, Swiss chard, Parmigiano-Reggiano, and whole baked eggs. Traditionally prepared for Easter, it has become a beloved year-round dish that can be served warm or at room temperature.
Preheat the oven to 375°F (190°C).
Be sure to drain both the ricotta and the Swiss chard well to prevent a soggy crust. Torta Pasqualina is traditionally served at room temperature, making it an excellent make-ahead dish for picnics, holidays, or family gatherings.
Heat the olive oil in a skillet over medium heat and sauté the onion until softened.
Add the Swiss chard and cook until wilted. Remove from the heat and allow it to cool completely.
Squeeze out any excess moisture from the cooked Swiss chard.
In a large bowl, combine the ricotta, Parmigiano-Reggiano, beaten eggs, marjoram, nutmeg, salt, and black pepper.
Fold the cooled Swiss chard into the ricotta mixture until evenly combined.
Line a 9-inch springform pan or deep pie dish with one sheet of pastry, allowing the edges to hang over.
Spread the filling evenly into the pastry shell.
Using the back of a spoon, make four evenly spaced wells in the filling.
Carefully crack one whole egg into each well.
Cover with the second pastry sheet and seal the edges by crimping them together.
Brush the top with the beaten egg yolk and cut a few small vents.
Bake for 50 to 60 minutes, or until the pastry is deeply golden and crisp.
Allow the pie to cool for at least 20 minutes before slicing and serving.
