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Pasqualina pie, an english interpretation

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Monday is the day when I usually plan the menu of the week that always includes a pie. I am not a super organized mum but if I want to spare time and avoid to go at the supermarket everyday, planning is the bet thing.

Pasqualina is an evergreen pie, because it is suitable as appetizer or as main dish, as pocket working lunch and why not, it can be perfect also with a the! Everybody will love it, it is suitable also for kids, my toddler loves it.


The name Pasqualina is from Easter, Pasqua means Easter in italian. It is a typical pie from the region Liguria however it is very popular everywhere in Italy. Here in London I prepare it with spinach because they are easy to find (the original version of the pie should be with chards). I use fresh spinach that need to be boiled, but you can buy them frozen yet.

Here it is how I prepare it.


  • a ready shortcrust sheet
  • 200 gr of fresh spinach
  • 75 ml double cream
  • 100 gr cheddar
  • 250 gr ricotta (a typical Italian cheese easy to find everywhere, from Tesco to M&S)
  • 2 eggs
  • a pinch of nutmeg


COOKING TIME: 45 min 180° (static oven)

  • Pre-heat the oven to 180C
  • Put spinach in boiled water for 5 minutes
  • In a bowl mix 2 eggs with ricotta, double cream and a pinch of salt and of nutmeg. Then add cheddar and at the end spinach. Stir.
  • Lay the pastry in a baking pan (diameter 26) and use the fork to hole the base
  • Fill the pastry with the mix.

Oven for 45 min and let the pie stand.



  • If you have at home and you are comfortable to use it, the pressure cooker is perfect to boil spinach in very short time (it takes only 3 minutes)
  • The original recipe is made with Parmesan cheese instead of cheddar


  • Spinach are rich of beta-carotene, a precursor of vitamin A, is useful for healthy eyes, skin, hair and overall growth of the child’s body.




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