Italian Easter Tart with Spinach and Eggs
Italian Easter tart with spinach and eggs is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg spinach leaves
- 2 tsp chopped marjoram leaves
- 1 stale roll
- 100 ml milk
- 2 Eggs
- 80 g freshly grated Parmesan
- 500 g Ricotta
- Salt
- pepper (from the mill)
- 50 g butter
- 6 hard‑boiled eggs
Instructions
-
1.
For the dough, place flour and salt on a work surface, mix in 2 tbsp oil and knead with about 250 ml water until a smooth, pliable dough forms. Knead vigorously for about 10 minutes. Divide the dough into 12 equal pieces, shape into small balls, and lay on a floured cloth. Cover with a lightly dampened cloth and let rest for about 1 hour.
-
2.
For the filling, clean, trim, and wash spinach. Place in a pot, cover with water until it wilts, season with salt, bring to a boil briefly, then drain and cool. Squeeze out excess liquid, finely chop, and season with salt, pepper, and marjoram.
-
3.
Trim the roll, cut into small pieces, and soak in milk. Whisk 2 eggs and stir in 2–3 tbsp parmesan. Fold in the lightly squeezed roll, ricotta, and spinach. Season with salt and pepper.
-
4.
Roll one dough ball on a floured surface as thin as possible, then gently stretch it further in all directions by hand (like strudel dough).
-
5.
Oil a springform pan, place the dough sheet so it overlaps the rim by about 1 cm, brush lightly with oil. Repeat with five more dough portions, layering them and brushing each layer except the last with oil.
-
6.
Spread the prepared filling over the dough, smooth, drizzle with oil, and use a spoon to press six evenly spaced depressions into the filling. Add a small pat of butter in each depression. Peel the eggs and place them in the depressions. Season the eggs with salt and pepper and sprinkle with remaining cheese.
-
7.
Preheat the oven to 200 °C (Oven + fan).
-
8.
Roll out the remaining dough portions thinly, layer them one by one into the pan, brushing each with oil and topping the edges with butter pieces. Fold overlapping dough edges inward and press together.
-
9.
Brush the top of the dough with oil. Carefully poke a few holes to allow steam to escape. Bake in the preheated oven for about 75 minutes until golden brown. Serve warm or cooled.
