Torta pasqualina
Torta pasqualina is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g flour
- 2 tbsp olive oil
- 0.5 tsp Salt
- oil (for brushing)
- flour (for working surface)
- 1 kg spinach leaves
- 2 tsp chopped marjoram leaves
- 1 stale roll
- 80 g freshly grated Parmesan
- 100 ml milk
- 500 g Ricotta
- 50 g butter
- 8 eggs
- Salt
- pepper (from grinder)
Instructions
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1.
Place flour with 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. Then divide the dough into 12 equal pieces, shape into small balls, and place on a floured cloth. Cover with a lightly dampened cloth and let rest for about 1 hour.
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2.
Clean, trim, and wash the spinach. Place it in a pot, let it wilt, season with salt, bring to a brief boil, then drain and cool. Squeeze out excess moisture, finely chop, and season with salt, pepper, and marjoram.
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3.
Trim the roll, cut into small pieces, and soak in milk. Whisk 2 eggs and stir in 2-3 tbsp parmesan. Fold the lightly squeezed roll, ricotta, and spinach into the mixture. Season with salt and pepper.
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4.
Roll one dough ball on a floured surface as thin as possible, then use your hands to gently stretch it further in all directions (like strudel dough).
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5.
Oil a springform pan, place the dough sheet inside so that it overlaps the rim by about 1 cm. Brush lightly with oil. Repeat with five more dough portions and layer them into the pan, brushing each layer except the last with oil.
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6.
Spread the prepared filling over the dough, smooth it out, and drizzle with a little oil. Using the back of a spoon, press six evenly spaced depressions into the filling. Place one small piece of butter in each depression. Carefully crack six eggs into the depressions without breaking the yolks. Season the eggs with salt and pepper, then sprinkle with remaining cheese.
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7.
Roll out the remaining dough portions thinly, layer them sequentially in the pan, brushing each with oil and topping the edges with butter pieces. Fold overlapping dough edges inward and press together.
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8.
Brush the top of the dough with oil. Carefully poke a few holes to allow steam to escape. Bake in a preheated oven at 200°C for about 75 minutes until golden brown. Serve warm or cooled.
