Easter Cake (Torta pasqualina)

Light, yet filling, this savory Italian quiche is commonly served during the Easter season.
130 min
4 People
130 min
INGREDIENTS for 4 people

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

4 Eggs

Salt and Pepper  tt

Marjoram tt

½ onion

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.

Spring Vegetarian Starters