Italian Easter Tart (Torta Pasqualina)

Ingredients

• 400 g puff pastry (frozen)
• 1 kg fresh spinach
• nutmeg
• 2 tbsp olive oil
• 2 Eggs
• 500 g Ricotta
• 6 hard-boiled eggs
• 70 g grated Parmesan
• 4 tbsp olive oil

Instructions

1. 1.

   Let the puff pastry thaw on a flat surface. Clean, wash, and blanch the spinach in boiling water for a short time. Shock, drain, finely chop, and mix with salt, nutmeg, and 2 tbsp olive oil in a bowl. Beat 2 eggs with ricotta and 40 g Parmesan; fold in the spinach and season to taste.

2. 2.

   Peel the hard-boiled eggs. Preheat the oven to 180°C fan. Roll out two sheets of dough on a floured surface, making one slightly larger than the springform pan. Place the larger sheet in the greased pan (it should overhang the rim). Spoon the filling into the pan.

3. 3.

   Insert the peeled eggs and sprinkle with remaining Parmesan. Brush the second dough sheet with oil, place it on top, and fold the overlapping edges inward, pressing them together. If excess dough appears, cut it out and use as decorative shapes on the pastry surface.

4. 4.

   Prick the dough several times with a needle and bake in the hot oven for about 60 minutes until golden brown. Remove and serve sliced into pieces.