Pasqualina

Last Updated on December 14, 2024

Tasty Easter cake originally from Italy.

Ingredients:

For the dough: 125 g smooth flour 100 g butter or vegetable fat 60-75 ml water pinch of salt For filling: 500 g spinach or 300 g spinach and 200 g chard 300 g ricotta 1 bunch of arugula 3 tbsp grated Parmesan 2 tablespoons breadcrumbs soaked in milk and wrung out 5 pieces eggs grated nutmeg ground black pepper salt Other: coarse flour for dusting the mould butter to grease the mould oil for greasing cake mold

Procedure:

1. Knead 25 g of flour and 100 g of butter into a ball, refrigerate
2. Make a dough with the remaining 100 g flour, water and salt (add water gradually), roll it out into rectangles and place the chilled butter ball in the middle, fold all four corners over so that the ball stays in the middle
3. Roll out the dough into a rectangle a centimetre thick and fold the longer sides over twice in the centre so that there are four layers
4. Repeat three times; let the dough rest for 30 minutes between each fold
5. Refrigerate the dough thus prepared
6. Butter and dust a 20 cm diameter mould, preferably with plain flour, then line the sides and edges with a pancake rolled out from about two-thirds of the puff pastry
7. Place the arugula, spinach or spinach and chard leaves in a colander, drain, squeeze out the water and then chop finely
8. Place in a bowl and mix with breadcrumbs, ricotta, Parmesan and two eggs, season well with salt and pepper, add grated nutmeg to taste
9. Spread the prepared filling into the dough-lined tin, form three wells into which you must crack the eggs
10. Cover the pie with the filling with the remaining dough, join the edges (you can cut or poke a few decorative holes to let the steam out and also for design reasons)
11. Finally, brush the dough with beaten egg and bake at a temperature of around 170-180 °C, about 45 minutes until golden brown.

Recommendation:

If you prefer a stronger cheese flavour, omit the breadcrumbs and use more parmesan cheese, about 100g. Parmesan is salty, so add less salt when you increase the amount of Parmesan.

Note:

You can also use store-bought puff pastry.