Easter Cake (Torta pasqualina)
For the dough
17.63 oz flour
100 ml extra virgin olive oil
280 ml water – approx
For the stuffing
10.58 oz Ricotta cheese
1.41 oz Pecorino cheese
17.63 oz Spinach
Salt and Pepper tt
1 Garlic clove
1 tbsp Chopped parsley
0.35 oz Butter
30 ml extra virgin olive oil
Knead the flour with a pinch of salt, 30 ml of oil and water to obtain a smooth and medium consistency paste.
Cover and let it rest for at least an hour.
In the meantime, wash the spinach (of which only the green leaf will be used), drain and slice them finely.
Chop the onion and brown in a pan with a drizzle of oil and the whole garlic which will be eliminated after cooking.
Add the spinach and cook. Season with salt and pepper and add the chopped parsley and a pinch of marjoram.
Leave to cool and add everything to the ricotta cheese. Mix well, adding also the Pecorino cheese except for a spoonful that will be kept aside.
Divide the dough into 8 parts, one of which is a little larger. Pull them as thin as possible by spreading them over your fists.
With the remaining oil grease a cake pan and arrange the first layer (the larger one) making it overflow from the cake pan, grease it and overlap 3 others, greasing between one and the other. Do not grease the last sheet.
Cover with ricotta and spinach, make 4 dimples, and in each put a piece of butter and break an egg. Season with salt and pepper, add a pinch of marjoram and sprinkle with the remaining Pecorino.
Cover with the remaining sheets, greasing with oil between one and the other. Seal the edge, brush with oil and puncture the surface.
Bake at 356 F for 40 minutes.