Swiss Chard and Ricotta Pie
Torta Pasqualina is a traditional Italian savory pie, originating from Liguria and popular during Easter celebrations. It features a flaky pastry crust filled with Swiss chard or other leafy greens, creamy ricotta cheese, and often whole eggs baked inside, creating a layered, custard-like texture.
🍽️ Nutrition at a glance
This dish is moderately high in fat and protein from the ricotta and pastry, with a balanced amount of carbs from the crust. It provides good sources of calcium, iron, and vitamins A and K from the greens, with a typical serving containing around 300-400 calories.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 12 g |
| Carbs | 22 g |
| Fat | 16 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 450 mg |
| Vitamin A | 180 mcg RAE |
| Vitamin C | 15 mg |
| Vitamin K | 120 mcg |
| Calcium | 220 mg |
| Iron | 2.5 mg |
| Magnesium | 45 mg |
| Potassium | 350 mg |
| Folate | 80 mcg DFE |
Per 1 slice (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a festive Easter dish symbolizing spring and renewal, with the whole eggs inside representing rebirth. Nutritionally, the combination of greens and dairy creates a satisfying meal that's both hearty and rich in micronutrients.
