Vegetarian
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This recipe may contain allergens
Su Böreği
Hard 1 hr 41 min~280 kcal 5/10
🥧
Italian Torta Pasqualina
A Ligurian savory pie layered with thin dough, chard, ricotta, parmesan, and whole eggs baked into visible pockets.
Hard⏱️ 1 hr 33 min📖 1 min readServes 8~430 kcal🇮🇹 Italian🌍 Full translation
45 min prep 48 min cook
- #For Guests
- Vegetarian
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 1 h 33 min- Prep45 min
- Cooking48 min
Ingredients
8 servings
Quick:
For the dough
- 3.5 cup(~700 ml) All-purpose flour
- 0.5 cup(~100 ml) Olive oil
- 1 cup(~200 ml) Warm water
For the filling
- 700 g Swiss chard
- 450 g Ricotta or curd cheese
- 0.7 cup(~140 ml) Parmesan or aged hard cheese
- 5 Eggs
- 1 Yellow onion
General
- 1.2 dessert spoon(~12 ml) Salt
- 0.5 tsp(~2.5 ml) Black pepper
What else can I make with these ingredients?
Instructions
- 1
Knead an elastic dough with the flour, olive oil, warm water, and half of the salt.
- 2
Rest the dough for 30 minutes.
30 min30:00 - 3
Chop the chard, wilt it with the onion for 8 minutes, and cool.
8 min08:00 - 4
Mix the chard with ricotta, grated cheese, salt, and black pepper.
- 5
Roll the dough into four thin pieces and lay two layers in a greased mold.
- 6
Add the filling and make four wells with a spoon.
- 7
Crack the eggs into the wells and cover with the remaining dough sheets.
- 8
Bake the pie at 185°C for 48 minutes, until browned.
48 min48:00
💡 Tip: Do not put the filling on the dough while hot, warm chard softens the lower layers.
🍽️ Serving suggestion: Rest the pie for 15 minutes, slice, and serve with a lemony green salad.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
Nutrition (per serving)
~430
kcal calories
16
g protein
42
g carbs
23
g fat
Protein 15%Carbs 38%Fat 47%
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
This recipe may contain allergens
- Gluten
- Milk
- Egg
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Italian Torta Pasqualina make?
This recipe serves 8.How long does Italian Torta Pasqualina take?
Prep 45 minutes, cooking 48 minutes; 93 minutes in total.Is Italian Torta Pasqualina difficult?
This recipe is rated hard.How many calories does Italian Torta Pasqualina have?
Approximately 430 kcal per serving. Protein: 16g, carbs: 42g, fat: 23g.Which allergens does Italian Torta Pasqualina contain?
This recipe contains Gluten, Milk, Egg. Check it against your dietary needs.Which cuisine does Italian Torta Pasqualina belong to?
This recipe belongs to Italian cuisine.How many ingredients does Italian Torta Pasqualina need?
This recipe needs 10 ingredients.
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