It’s already been two weeks since Easter, and now it looks like too late to still talk about it. However, learning how to make an Italian Easter pie could be good for the next year!

Easter is one of the biggest holidays in Italy. In Italian Easter is Pasqua and the Italian Easter pie is called torta pasqualina. A traditional Easter pie consists of 33 (as the age of Jesus Christ) very thin layers and is filled with ricotta and either chard or artichoke. My mini Italian Easter pie, however, was made with only 4 layers and was baked in a souffle dish instead of a pie pan. That’s because I wanted to serve it as an individual dish to my guests with no leftovers eventually! I have made this mini pie in several ways. For example, I have tried both frozen and fresh spinach (it did not matter so much, even though fresh ingredients are always my favorite choice), regular eggs and quail eggs (regular ones were visually more appealing on the top of the pie) and different amounts of ingredients such as ricotta, marjoram, and so on. I will show the recipe which gave the best result. Let’s look at the main ingredients!