Cooking Time
1 h. 30 min.
Serves
8
Cuisine
Ukrainian
Difficulty
Categories
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About This Recipe
Discover the authentic taste of Italian Easter with this magnificent Torta Pasqualina pie! This traditional dish, originating from Genoa, impresses with its numerous layers and delicate filling. Crispy pastry, succulent spinach, aromatic cheese, and whole eggs baked inside create an unparalleled combination of flavors. Perfect for a festive table or a cozy family dinner, this pie will truly be a highlight of your culinary repertoire.
Ingredients List
Total Ingredients: 11
Serves:
Flour - 450 g
Vegetable oil - 2 tbsp.
Spinach - 300 g
Bread - 3 pcs.
Egg - 8 pcs.
Cheese - 30 g
Curd 2% - 500 g
Milk 0.5% - 100 ml
Butter 60% - 2 tbsp.
Salt - to taste
Pepper - to taste
Nutrition Facts
Serves:
🥓
Fat
88г
🍚
Carbohydrates
427г
🥩
Proteins
193г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Grease the surface of the Easter cake with oil. Make several small punctures in the dough and insert paper tubes 4–5 cm long into them. Place the cake in an oven preheated to 190 °C and bake for 1 hour and 15 minutes until golden brown.
For dough:
Step 1
Prepare the perfect dough for Easter cake. In a deep bowl, combine the sifted flour with salt. Add 2 tablespoons of vegetable oil and 200 ml of drinking water. Knead the dough thoroughly until it reaches a smooth and elastic consistency. Divide it into 6 equal parts, form each into a ball, cover with a towel, and let rest for 1 hour.
Step 2
On a floured surface, roll out one ball of dough into the thinnest possible layer. Carefully transfer it to a 24-26 cm springform pan, allowing the edges of the dough to hang over the sides. Brush this layer with vegetable oil. Roll out the second ball of dough and place it over the first, also brushing with oil. Repeat the same with the third ball, but do not brush this layer with oil.
Step 3
Roll out the remaining 3 dough balls into thin flatbreads. Carefully place them over the filling, brushing each layer with oil, except for the very top one. Fold the overhanging edges of the dough into the pan and pinch them tightly to keep the filling inside.
For filling:
Step 1
Prepare a succulent filling for the pie. Thoroughly wash the spinach, place it in a pot, and blanch for just 1 minute over medium heat. Lightly squeeze out excess moisture and finely chop. Season the spinach with salt and pepper. Soak stale bread in milk, gently squeeze it out, and mix with 2 eggs and 2 tablespoons of grated Parmesan. Add the prepared spinach and cottage cheese, then season with salt and pepper to taste. Thoroughly mix all ingredients until well combined.
Step 2
Spread the prepared filling over the layers of dough. Carefully smooth the surface and make 6 indentations with a wooden pestle. Place a small piece of butter and one hard-boiled egg into each indentation. Season with salt and pepper, then generously sprinkle with the remaining Parmesan.
Enjoy your meal!
Follow the instructions step by step