Preparation:  45 minutes

We are:  55 Min

Break:  6 hours

Difficulty:  Medium

Tins for:  One 22cm mold

Ingredients

For the pastries

Round puff pastry

2 rolls

For the filling

Clean spinach (or chard)

600 gr

Kuh-Ricotta

450 gr

No

6

Grated Parmesan cheese

60 gr

spring onions

2

Fresh marjoram

qb

sale

qb

Baby

qb

Extra virgin olive oil

qb

to brush

egg yolk

1

A latte

1 drop

How to prepare Easter cakes

If you decide to prepare the Easter cake the traditional way, prepare the puff or brisée dough first, then let it rest while you work on the filling. If, on the other hand, you have opted for the finished dough, as we did, skip this step and simply take the two rolls out of the fridge.

Step 1

Then start preparing the Torta Pasqualina by peeling the spring onions and cutting them into thin slices1.

Step 2 Then collect them in a large pan along with a drizzle of oil and let them brown for a few seconds. 2. Then add the spinach, close the lid and let it dry for a few minutes.

Once the spinach has reduced in volume, remove the lid, add salt and pepper and allow all the water to evaporate 3. Don’t forget this step: To avoid a watery filling, it is important that the vegetables lose all of their moisture.

Step 4

In the meantime, take the tenderest leaves and marjoram sprigs, chop them finely and add them to the pan. Season everything, then turn off and let cool completely.

Step 5

Place the ricotta separately in a fine-mesh sieve with a container underneath 5 and let it strain for at least an hour to remove all the excess liquid.

Step 6

Then transfer the ricotta to a bowl, add the grated Parmesan and one of the eggs. Then add the cooked and now cold spinach and stir with a spoon to form a creamy filling 6.

Step 7

Cut a slice of parchment paper and place it in the bottom of a 22cm diameter tin, then arrange the first layer of puff pastry so that it adheres well to the edges. 7. Prick the bottom of the puff pastry with the tines of a fork.

Step 8

Fill the dough with the ricotta and spinach mixture and then, using the back of a spoon and applying moderate pressure, make five well-marked holes in the filling 8.

Step 9

Carefully open five eggs one after the other and let them slide into the wells 9.

Step 10

Now cut out the second sheet of dough to create a circle the size of the surface of the cake 10.

Step 11

Place the disk on top as a cover, being careful not to press near the eggs. At this point, fold the edges of the first sheet inward and press them together to create a decoration 11.

Step 12

Brush the surface of the cake with a beaten egg yolk and a drop of milk, then use a long skewer to prick the surface of the dough in the center and around the edges to allow the steam generated during baking to escape 12.

Step 13

Place the Easter cake in the lower part of the oven and bake in static mode at 200 ° C for about 40 minutes, then lower the temperature to 180 ° C and continue for another 10-15 minutes or until the surface is golden brown 13.

Step 14

Let the cake cool for at least an hour, then turn it out onto a serving platter and let it rest for at least 6 hours: this way it will set and be easier to cut. Serve the Easter cake by cutting it into slices to reveal the surprise effect of the filling 14.

Advise

If you wish, you can replace the spinach with fresh beets, radicchio or wild herbs, as in the Ventimiglia version.