Photograph of the finished Torta pasqualina

Italy · Bánh mặn phục sinh nhân rau trứng kiểu Liguria

Torta pasqualina

1 hr Hands-on time + 40 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 9.9 oz
  • Photograph of Spinach Spinach 1.3 lb
  • Photograph of Ricotta cheese Ricotta cheese 8.5 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Grated cheese Grated cheese 2.8 oz
  • Photograph of Onion Onion 1.2
  • Photograph of Olive oil Olive oil ⅓ cup
  • Photograph of Nutmeg Nutmeg 0.8 g
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Parsley Parsley 0.3 oz

Method

  1. 1 Knead the flour with olive oil, salt, and water until you have a smooth dough, then let it rest for 40 minutes.
  2. 2 Blanch spinach for 3 minutes, drain, chop finely, and sauté with onion for 5 minutes.
  3. 3 Mix the vegetables with ricotta, grated cheese, nutmeg, parsley, and salt.
  4. 4 Roll out the dough into several very thin sheets, stack them, and brush olive oil between the layers.
  5. 5 Spread the filling on a surface, create a well, then crack a whole egg yolk into it, and cover with the remaining dough sheets.
  6. 6 Bake in the oven at 190 degrees Celsius for 45 minutes, or until the top is golden brown and crispy.

With an appliance

  • Air fryer 48 min

    Replace step 6: spray oil on the crust surface, run the steam oven at 205 degrees for 29 minutes and rotate the mold after 15 minutes; the cake cooks 16 minutes faster, large molds must be divided into batches and the surface needs to be covered if it browns too quickly.

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