Torta pasqualina

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.