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.
Knead the shortbread dough. It is more convenient to knead the dough in the kitchen machine, since the heat of the hands quickly melts the oil and the dough becomes more dense. Combine eggs with powdered sugar. Mix and add the soft butter.
Combine the flour with salt and add to the mixture of eggs and butter. Knead dough.
Collect the shortbread dough into a ball, wrap it in plastic wrap and leave it in the refrigerator for an hour.
Wash the fresh spinach and mix it in boiling water for 1-2 minutes. Throw the greens on a sieve and squeeze it well from excess moisture.
Chop the spinach in any convenient way. Instead of fresh, you can use frozen spinach.
For the filling, combine chopped spinach, grated Parmesan, ricotta, three raw eggs, a piece of bread soaked in milk.
Mix everything well. Add salt, marjoram, thyme and ground black pepper.
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.