Indulge in this delicious Italian Easter recipe for a Vegetarian Easter Roll with Eggs. This Spinach Ricotta Roll is a perfect dish for your Easter celebration! Made with puff pastry and filled with a rich spinach ricotta mixture, this dish is sure to impress your family and friends. Watch the video to learn how to make this mouthwatering dish for your Easter feast!
Ciao and welcome to TortellinoTime. This is my take on Torta Pasqualina — a traditional Italian Easter pie filled with spinach, ricotta, cheese, and whole eggs. Instead of the classic pie, I have made a puff pastry roll: simple, delicious, and just as festive.
This vegetarian Easter recipe is perfect for lunch, dinner, or sharing with family. I walk you through each step, including how to cook the spinach without boiling away its flavour, and how to wrap and bake it with a golden crust.
You can also use spring greens, cavolo nero, or cottage cheese if you prefer — it is a flexible, humble recipe with a strong sense of tradition.
Buona Pasqua, and thank you for watching.
00:00 – Welcome & What Is Pasqualina
01:03 – Garlic & Spinach Prep
01:55 – Cooking the Spinach My Way
02:40 – Boiling & Peeling Eggs Easily
03:24 – Reducing Moisture from the Spinach
04:05 – Mixing with Ricotta, Nutmeg, Cheese
05:24 – Tasting & Adjusting the Filling
05:48 – Assembling the Puff Pastry Roll
06:22 – Rolling & Patching Techniques
07:49 – Egg Wash & Sunflower Seeds
08:52 – Into the Oven
09:29 – Baked & Resting
09:50 – Julie Appears at Dusk
10:42 – Slicing, Serving, and Storing
A PDF OF THIS RECIPE IS AVAILABLE BELOW AND IN THE PINNED COMMENT – THANK YOU https://drive.google.com/file/d/12OjEboXDJRf7x9VZyEknxtIFVjy1uXiY/view?usp=sharing
✅ Ingredients
320g puff pastry
400g fresh spinach
250g ricotta cheese
4 hard-boiled eggs
1 garlic clove
Nutmeg to taste
Salt and pepper
2–3 tbsp grated Parmesan or Pecorino
1 egg yolk for brushing
1 tbsp sunflower seeds (optional)
✅ Instructions
Gently cook garlic and spinach in a pan without boiling — this keeps the flavour in. Let it cool, then mix with ricotta, nutmeg, salt, pepper, and cheese. Taste and adjust.
Roll out the puff pastry and layer with the spinach mixture, leaving space around the edges. Place hard-boiled eggs across the centre and gently roll everything into a log. Patch any small holes.
Brush with egg yolk and sprinkle with seeds if you like. Bake at 180°C (fan) for 30–35 minutes until golden and puffed. Let rest before slicing. Serve warm or cold. Keeps for 3–4 days in the fridge.
#VegetarianEaster #ItalianEasterRecipes #SpinachRicotta #PuffPastryRoll #TortaPasqualina #EasterRecipe #TortellinoTime
19 Comments
This is my take on Torta Pasqualina — a traditional Italian Easter pie. I have rolled it into puff pastry, kept all the classic flavour, and made it vegetarian. Let me know if you try it, or if you have your own family version of this recipe. Buona Pasqua and thank you for watching.
Ingredients & Printable Recipe PDF: https://drive.google.com/file/d/12OjEboXDJRf7x9VZyEknxtIFVjy1uXiY/view?usp=sharing
I totally agree, veggies boiled in water aren‘t great. A tiny „defect“ of Italian cuisine 😅
Totally amazing looking. Well done. Such a lovely presentation and attention to detail. Everything you create is picture perfect. Much ❤ from Florida🌟
Thank you for making something Easter related
Over stuffing is my personal nemesis.
Allowing things to cool before slicing, is my second nemesis.
This recipe will become a staple, for me, when I have spinach. Yum Yum!
This is something else, absolutely fabulous thanks Francesco
Irresistible!! I understand Julie perfectly.😅
I love the look of the sliced eggs inside. Beautiful dish.
Much better than my simple creamed spinach today.
As preface to my running on: can you airmail me a slice? Hint to avoid eggs cracking when boiling: use a thumb tack or some such small sharp point to put a tiny hole in the broad end of the egg. Not sure of using mascarpone in lieu of ricotta when mixing with spinach…does work for other things – just not sure if the sweetness of mascarpone would work well. Here if I didn't have ricotta (or didn't like it) I would consider greek yogurt as a substitute. When using puff pastry, if the ricotta (or yogurt or mascapone) has a significant moisture content, you can squeeze it gently in a cheese cloth or tea towel. Don't mix in any liquid you see when opening the container.
This is a gorgeous dish, and I love spinach, so I can't wait to try it! Totally agree about the nutmeg — pretty much any creamy dish with greens will profit from a nice generous dusting of nutmeg. Thank you, Chef Tortellino!
Edited to add: BTW, you should NOT waste your money on pre-ground nutmeg, it loses its savor very quickly. Instead, buy whole nutmegs and grate them yourself, like Chef Tortellino does here. It's about a bajillion times cheaper, and the ungrated nutmegs stay good for more or less eternity.
I always wondered if the spinach flavor changed, by boiling it. I would save the water for soup or cook my pasta in it. I prefer your method.
Is there a story behind the Turkey platter, on the wall?
Ok, this is the second video of yours that has come up on my YouTube today Francesco AND I am definitely going to make this to bring to my brother's Easter gathering 😂 thanks again for another banger recipe and IMO I think that Julie should get on camera and do a taste test to your recipes LOL
It will be fun Julie to see your reaction hahaha ❤
I've had traditional tarta pascualina in Argentinian restaurants. It's very popular there, the result of the strong Italian influence in that region of South America.
I haven't had it as a roll, but your version looks equally delicious!
Merci pour la recette et l'astuce de la coquille que j'ignorai.
Very appetizing. Thank you for sharing the recipe. ❤