Italian Easter Cake

Last Updated on December 13, 2024

In a baking dish in several layers baked savory pie filled with a mixture of cheese, ricotta, spinach, eggs, onion, garlic, herbs, spices…

Ingredients:

Dough: 300 g of plain flour extra virgin olive oil water salt For filling: 1 kg of spinach or chard 300 g ricotta 200 g Gran Moravia cheese 50 g butter 8 pcs egg 1 pc garlic cloves 1 pc onions 2 tbsp fresh cooking cream extra virgin olive oil majorana parsley pepper salt

Procedure:

Place the flour on a rolling pin, add salt and olive oil and start working the dough while gradually adding water. Once the dough is compact and smooth, divide it into 6 pieces and let it rest for about an hour.

In the meantime, clean the spinach or chard, cut it into strips and steam it. Squeeze out the water, add a handful of grated Gran Moravia cheese, salt, a few marjoram leaves and mix well.

Fry the finely chopped onion in a pan with the garlic and parsley. In a bowl, beat 3 eggs, add a spoonful of grated Gran Moravia cheese, spinach, ricotta, cream, onion with garlic and parsley. Mix everything well.

Wipe the baking tin with oil and line it with the first piece of dough rolled out into a sheet. Brush the dough also with oil and place the second slice of dough on it. Repeat with one more sheet of dough. Put the filling on the third sheet of pastry, make five indentations in it, put a knob of butter in them, and then poach the remaining egg in them so as not to damage the yolk. Sprinkle with the remaining grated cheese, salt and pepper. Gradually place the remaining three sheets of dough on top of the filling, brushing each sheet with oil again.

Flip the remaining dough over towards the centre of the pie. Brush the pie with oil and prick in several places with a fork to prevent the dough from puffing and cracking during baking.

Bake in a preheated oven at 180 degrees for about 1 hour.

Recommendation:

Recipe for article: Happy Easter… And Bon Appetit!

Note:

Source: www.laformaggeria.com