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Torta Pasqualina Modo Mio ❦ Italian Easter Cake My Way

Having been raised in Connecticut, I had many Italian friends. At Easter they all ate this glorious savoury pie, filled with spinach, swiss chard, ricotta and eggs. This recipe is my own version of this delicious cake. They say the original was made with 33 very thin layers of pastry, each representing a year of Jesus' life. I thought it would be alot easier to use ready made filo/ phyllo dough. It came out beautifully.

This cake can be made 2 days ahead and kept refrigerated. Enjoy cold or you could pop it back into a pre-heated oven before serving, the pastry will crisp back up. I get requests from family and friends for this, so I thought I would just post my recipe so they could make it themselves. It is very simple.

Wishing you all a Blessed Easter filled with peace, joy and of course food.


Torta Pasqualina Modo Mio ❦ Italian Easter Cake My Way

Makes one tall 9inch cake

You will need a 9 inch springform pan with high sides and a pastry brush

500 g. Ricotta cheese, drained in a sieve before using to remove as much liquid as possible. 30 minutes was fine for me

500 g. Spinach

200 g. Swiss chard

200 g. Ready rolled Filo pastry, approx. 12 sheets