Tarte de Pascoa – Portuguese Easter Pie Recipe

This “tart” makes a delicious and colorful addition to your Easter table. To simplify the recipe, replace the pastry described below with purchased phyllo pastry.


Phyllo pastry, or use the recipe below

– 500 g (18 oz.) flour

– 2 tbsp. oil

– A pinch of salt

– 150 ml (10 tbsp.) water


– 500 g (18 oz.) Spinach

– 60 g (2 oz.) Parmesan cheese

– 6 Eggs

– 30 g (2 tbsp.) butter

– 1 onion, minced

– Milk

– Salt

click on photo to enlarge


Making the pastry

  • Energetically combine all the ingredients for the pastry to make a smooth elastic dough; divide into 18 parts;
  • roll out each part with a rolling pin to form a disk 20 cm (8″) in diameter; brush with oil.

Assembly and baking

  • Cook the spinach in boiling water; drain and dry by pressing the water out with your hands;
  • sauté the onion in the butter until softened; let cool; beat 2 eggs in a bowl with a little milk; add the grated Parmesan, spinach and onion and season with salt;
  • spread 9 pieces of pastry in the bottom of a tart mold, letting them come up the sides; pour in half of the spinach mixture; place the hardboiled eggs in a circle; cover with the remaining spinach;
  • cover everything with 9 pieces of pastry, folding the edges in towards the middle;
  • brush the tart with a little oil and a few drops of water;
  • place on a non-stick or lightly buttered baking sheet; place in a preheated 200° C (400° F) oven for one hour; if the tart is browning too quickly, cover with a sheet of aluminum foil.

If using phyllo pastry

  • Brush each sheet with warm oil;
  • reduce the baking time to 20 minutes.