Italian Easter cake is made with typical spring greens and eggs. This can be nettle, chard, beet greens, spinach, green onions, sorrel. A mandatory component of the filling is cheese. Ricotta gives the filling a delicate texture, and Parmesan piquant taste. In my version, I combined several recipes for this dish. Taking the basis of shortbread dough, I slightly moved away from the classic version with the Filo dough. But the option for filling, in my opinion, is the most successful. Perfectly holds the shape, delicate taste and light, airy texture.
Cook Time | 60 minutes |
Servings |
Ingredients
For the dough:
- 400 gram Flour wheat / Flour
- 150 gram Butter
- 1 teaspoon Salt
- 30 gram Sugar powder
- 3 pieces Chicken eggs
For the filling:
- 500 gram Spinach fresh
- 400 gram Ricotta cheese
- 80 gram Parmesan cheese
- 1 teaspoon Black pepper ground
- 1 teaspoon Marjoram ground
- 1 teaspoon Thyme ground
- 100 ml Milk
- 100 gram Loaf
- 8 pieces Chicken eggs boiled
Ingredients
For the dough:
For the filling:
|
Instructions
- Divide the cooled dough into two unequal parts. Roll out most of the dough and lay out the bottom and sides of the prepared baking dish (Ø 24 cm ). Distribute the filling. Spread the boiled eggs, peeled from the shell, around the perimeter, slightly pressing them into the filling. Cover the pie with the rest of the rolled dough. Secure the bottom and top layer of dough together. On the surface, make several holes for the steam to escape. Bake pasqualina in the oven, preheated to 180 degrees for an hour.
Leave a Reply