Torta Pasqualina

Did you know that the recipe for Torta Pasqualina goes as far back as the 1400s? Let's honour the tradition, shall we? Brought to you by Radisson Blu Resort and Spa chefs James Bartolo and Jimmy Aquilina


•      300g spinach 

•      1 small onion 

•      1 tbsp butter 

•      300g ricotta cheese 

•      75g Parmesan cheese 

•      4 eggs 

•      Salt and pepper 

•      1 pkt filo pastry 

•      60g butter 


1.       Place the spinach in a pan over medium heat and cook until wilted. 

2.       Heat a knob of butter in a pan and add the chopped onion. Cook until soft, transfer to a bowl and add the wilted spinach. 

3.       Add the ricotta, Parmesan and 2 eggs and season with salt and pepper.

4.       Brush the filo pastry sheets with butter and lay them at an angle.

5.       Place the filo sheets in a buttered dish.

6.       Fill the filo pastry with the spinach and ricotta mix.

7.       Place the remaining eggs on top of the mixture.

8.       Bake in hot oven for 35 minutes and serve.  

This recipe goes back as far as the 1400s and is traditionally served around the Easter period to celebrate the abundance of spring

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