Sicilian Easter Recipes That Celebrate Tradition and Flavor

Originally posted on April 19, 2023 @ 1:45 am

Springtime in Sicily is a festival of flavors, colors, and traditions, and nothing captures this spirit better than the beloved Sicilian Easter recipes. Rooted in centuries-old customs, these dishes bring families together to celebrate renewal, faith, and the joy of sharing a meal.

From savory pies filled with fresh ricotta and artichokes to sweet, aromatic pastries, Sicilian Easter cuisine is a vibrant tapestry of taste and culture. Whether you’re seeking to honor your heritage or simply explore new culinary delights, these recipes offer a delicious gateway into the heart of Sicilian festivity.

Join me as we delve into authentic Sicilian Easter recipes that will brighten your holiday table and warm your heart.

Why You’ll Love This Recipe

Sicilian Easter recipes are a wonderful blend of rustic simplicity and rich flavors that celebrate the arrival of spring. These dishes use fresh, seasonal ingredients such as artichokes, ricotta, eggs, and citrus, reflecting the island’s agricultural bounty.

Each recipe carries a story, connecting you to Sicilian culture and tradition. They’re perfect for family gatherings, offering comfort food with a gourmet twist.

Whether you’re making the iconic Pizza di Pasqua (Easter cheese bread) or the sweet Cassata Siciliana, these recipes are both approachable for home cooks and impressive enough to serve at any festive occasion.

Ingredients

• For Sicilian Easter Pie (Torta Pasqualina):
• 500g fresh spinach or Swiss chard
• 300g ricotta cheese
• 6 large eggs
• 1/2 cup grated pecorino or Parmesan cheese
• 1 package of puff pastry or homemade phyllo dough
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• Nutmeg, a pinch
• For Sicilian Easter Bread (Pizza di Pasqua):
• 700g all-purpose flour
• 300ml warm water
• 15g fresh yeast or 7g active dry yeast
• 200g grated pecorino cheese
• 200g grated caciocavallo or mozzarella
• 4 eggs
• 100ml olive oil
• 1 teaspoon salt
• 1 teaspoon sugar
• For Cassata Siciliana (Traditional Easter Cake):
• 500g ricotta cheese
• 200g powdered sugar
• 200g sponge cake or pan di Spagna
• 150g candied fruit (orange peel, cherries, citron)
• 100g dark chocolate chips
• 100ml maraschino or sweet Marsala wine
• Green and pink icing or marzipan (optional)

Equipment

• Mixing bowls (various sizes)
• Whisk and wooden spoon
• Food processor (optional for ricotta mixing)
• Baking pans (round springform for Cassata, pie dish for Torta Pasqualina, loaf or dome-shaped pan for Pizza di Pasqua)
• Measuring cups and spoons
• Pastry brush
• Oven
• Cooling rack

Instructions

Sicilian Easter Pie (Torta Pasqualina)

1. Prepare the greens: Rinse the spinach or Swiss chard thoroughly. Blanch in boiling salted water for 2-3 minutes until wilted, then drain and chop finely.
2. Sauté the onion: Heat olive oil in a pan over medium heat. Add the chopped onion and cook until translucent, about 4-5 minutes. Add the chopped greens and cook for another 3 minutes. Remove from heat and let cool.
3. Mix the filling: In a bowl, combine the ricotta, grated pecorino, sautéed greens and onion, nutmeg, salt, and pepper. Mix well.
4. Beat 4 eggs: Crack the eggs into a separate bowl and beat lightly.
5. Assemble the pie: Roll out the pastry and line a greased pie dish with one sheet. Spread half of the ricotta mixture evenly. Make four small wells in the filling and carefully crack one egg into each well. Pour the beaten eggs over the rest of the filling, then cover with another sheet of pastry. Seal edges and prick the top with a fork to vent.
6. Bake: Preheat your oven to 180°C (350°F). Bake the pie for 45-50 minutes until golden brown and set. Let cool slightly before serving.

Sicilian Easter Bread (Pizza di Pasqua)

1. Activate the yeast: Dissolve the yeast and sugar in warm water and let it sit for 10 minutes until frothy.
2. Whisk the eggs and oil: In a large bowl, beat the eggs with olive oil and salt.
3. Combine ingredients: Add the yeast mixture to the egg mixture. Gradually add flour and mix until a soft dough forms.
4. Knead: Knead the dough on a floured surface for 10 minutes until smooth and elastic.
5. First rise: Place the dough in a greased bowl, cover with a cloth, and let rise in a warm place for 1.5 hours or until doubled in size.
6. Add cheese: Gently knead in the grated pecorino and caciocavallo cheeses.
7. Shape and second rise: Shape the dough into a round loaf or place in a well-greased pan. Cover and let rise for another 45 minutes.
8. Bake: Preheat the oven to 180°C (350°F). Brush the top with beaten egg for shine. Bake for 45-50 minutes until golden and hollow sounding when tapped.
9. Cool: Let the bread cool completely on a rack before slicing.

Cassata Siciliana (Traditional Easter Cake)

1. Prepare the ricotta filling: Drain the ricotta well to remove excess moisture. In a bowl, mix ricotta with powdered sugar until smooth. Fold in candied fruit and chocolate chips.
2. Slice the sponge cake: Cut the sponge cake into thin slices or rounds, depending on your mold shape.
3. Assemble the cake: Line a springform pan with plastic wrap. Layer sponge cake slices, brushing each with maraschino or Marsala wine. Spread a layer of ricotta mixture. Repeat layers until all ingredients are used, finishing with a ricotta layer.
4. Chill: Cover and refrigerate for at least 4 hours or overnight to set.
5. Decorate: Unmold the cassata. Decorate the top with icing, marzipan, or additional candied fruits as desired.
6. Serve: Slice and serve chilled.

Tips & Variations

“For an authentic Sicilian touch, use fresh ricotta made from sheep’s milk if available. It adds a distinct creaminess and flavor that’s hard to beat.”

When making Torta Pasqualina, layering thin sheets of phyllo dough instead of puff pastry adds a traditional flaky texture. If you prefer vegetarian options, omit the eggs inside the pie or replace with sautéed mushrooms for an earthy flavor.

For Pizza di Pasqua, adding a handful of chopped fresh herbs like rosemary or oregano can elevate the bread’s aroma. You can also experiment with different cheeses such as Asiago or aged provolone.

The Cassata can be adapted to suit your sweetness preference by adjusting the sugar or adding a splash of orange blossom water to the ricotta mixture for a fragrant hint. For a dairy-free version, substitute ricotta with coconut cream and omit chocolate chips.

Nutrition Facts

Serving Suggestions

Sicilian Easter dishes pair beautifully with fresh spring salads featuring arugula, fennel, and oranges dressed with olive oil and lemon. A crisp white wine such as Etna Bianco or a light Sicilian red like Frappato complements the richness of the cheese and eggs.

For Torta Pasqualina, serve warm with a side of marinated olives or roasted cherry tomatoes. Pizza di Pasqua is excellent sliced and served alongside cured meats or a simple tomato sauce.

Cassata Siciliana shines as a refreshing dessert after a hearty meal. Accompany it with a small glass of sweet dessert wine like Passito or a cup of strong espresso to balance the sweetness.

Conclusion

Exploring Sicilian Easter recipes offers much more than a chance to taste traditional dishes—it’s an invitation to connect with a rich cultural heritage that celebrates family, faith, and the bounty of the Mediterranean.

From the savory layers of Torta Pasqualina to the festive sweetness of Cassata Siciliana, these recipes bring authenticity, warmth, and joy to your holiday table.

With fresh ingredients and timeless techniques, each dish reflects the heart of Sicilian cooking: simple, flavorful, and made to share. Whether you’re a seasoned cook or a curious food lover, trying these recipes this Easter will add a special touch of Sicilian charm to your celebrations.

Buona Pasqua and happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Sicilian Easter Pie (Torta Pasqualina)”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A savory pie filled with spinach, ricotta, and eggs, traditionally served during Easter in Sicily. This dish combines flaky pastry with rich, creamy filling for a festive treat.”, “prepTime”: “PT30M”, “cookTime”: “PT60M”, “totalTime”: “PT90M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“2 sheets of puff pastry or homemade pie dough”, “500g fresh spinach, washed and chopped”, “300g ricotta cheese”, “4 large eggs”, “100g grated pecorino cheese”, “1 small onion, finely chopped”, “2 tablespoons olive oil”, “Salt to taste”, “Black pepper to taste”, “1/4 teaspoon nutmeg”, “1 egg yolk (for brushing)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 180\u00b0C (350\u00b0F).”}, {“@type”: “HowToStep”, “text”: “Saut\u00e9 onion in olive oil until soft.”}, {“@type”: “HowToStep”, “text”: “Add spinach and cook until wilted; let cool.”}, {“@type”: “HowToStep”, “text”: “Mix spinach, ricotta, pecorino, salt, pepper, and nutmeg.”}, {“@type”: “HowToStep”, “text”: “Line a pie dish with one pastry sheet.”}, {“@type”: “HowToStep”, “text”: “Spread half the spinach mixture in the dish.”}, {“@type”: “HowToStep”, “text”: “Make 4 small wells and crack an egg into each.”}, {“@type”: “HowToStep”, “text”: “Cover with remaining spinach mixture.”}, {“@type”: “HowToStep”, “text”: “Top with second pastry sheet and seal edges.”}, {“@type”: “HowToStep”, “text”: “Brush with egg yolk.”}, {“@type”: “HowToStep”, “text”: “Bake for 50-60 minutes until golden.”}, {“@type”: “HowToStep”, “text”: “Let cool slightly before serving.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “15 g”, “fatContent”: “22 g”, “carbohydrateContent”: “18 g”}}