EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

The Pasqualina cake is a pie, usually salty, typical of the Italian region of Liguria, which is also prepared in other places in Italy with different characteristics (sometimes even in sweet version).

Baked in the oven, it is typical of the Easter period.

But it is so good that now I prepare it in any period of the year!

Today we will see how to prepare the salty version (the one I like best).

It is up to you to choose whether to do it as in the photo or similar to a tart, then cutting out strips to be applied over the spinach.

Let’s start:

PASQUALINA PIE (SPINACH PIE)

Ingredients for 4 people: 2 packages of Pasta Sfoglia Rotonda – 450 g of Spinaci – 150 ml of Extra virgin olive oil – 500 g of Ricotta – 130 g of Parmigiano Reggiano – 13 Eggs – 3 sprigs of Marjoram – 1 clove of garlic – nutmeg – salt and pepper

Preparation:

Start by washing the spinach thoroughly.

In a pan heat the garlic in a little oil, add the spinach and cook for 2-4 minutes over medium heat, adjusting salt and pepper at the end of cooking.

Remove from the heat, remove the garlic and pass into the mixer. Transfer in a bowl and add 2 tablespoons of Parmesan cheese and two eggs.

In another bowl mix the ricotta cheese, 3 tablespoons of Parmesan cheese, 3 beaten eggs, marjoram, salt, pepper and nutmeg.

With the puff pastry line a cake tin leaving it in its non-stick paper. Pour the stuffing of spinach leveling it well.

Pour over the ricotta mixture and level it. With the back of a spoon practice seven spaces, one in the center and six side, inside these basins place the 7 yolks taking care not to break them.

Lightly beat the leftover egg whites and sprinkle the surface of ricotta cheese with a layer of egg whites.

Sprinkle the Pasqualina cake with the remaining Parmesan cheese, then roll out the second disc of pastry.

Close the edges and brush with another beaten egg.

Bake in the oven for about 25 minutes at 200° C.

Enjoy your meal!

original recipe: