Pasqualina cake for Easter

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Pasqualina cake for Easter
Pasqualina cake for Easter


  • For the dough:
  • 3 cups flour + extra for sprinkling
  • 1 cup soft butter, cut into cubes
  • 1 tablespoon sugar
  • 1 teaspoon s alt
  • 5 tablespoons cold water
  • For the filling:
  • 1 kg spinach
  • 1 and ¾ cups ricotta
  • 1/3 cup parmesan, grated
  • 3 eggs, beaten
  • 1/3 cup olive oil
  • 2 teaspoons s alt
  • 2 teaspoons black pepper
  • 5 hard boiled eggs


For the dough:

In a large bowl put the flour and butter. You can also use the bowl of a stand mixer or food processor to make this coarse crumb mixture. Then add the sugar and s alt. Pulse the robot a few times to mix. Then add the water, one tablespoon at a time. This way everything will mix better and the ingredients in the dough will come together.

Put the dough out on a floured surface. Roll it out carefully. Transfer it to a lightly oiled baking dish. Trim the excess edges. The dough should cover the bottom and sides of the mold/tray. Combine the scraps and knead again. Roll them out to a diameter equal to the inside of the mold. It will serve as a cover for the s alty cake. Wrap in plastic wrap and store the remaining dough in the refrigerator.

For the filling:

In a large bowl, mix the spinach, ricotta, eggs, olive oil, s alt and pepper.Stir the mixture with a spoon. You can also blend everything in the food processor if you want it to be more creamy and homogeneous. Transfer the filling to the prepared pan. Level with a spatula. Arrange the hard-boiled eggs inside the filling. Press them lightly to sink into the filling.

Fold the edges of the dough that come out of the pan to cover the filling. Remove the dough that remains after cutting from the refrigerator. Roll it out. Place it on top of the filling to cover completely. Make several slits in it to allow the steam to escape during baking. Press the edges. Brush with one beaten egg.

Bake for about 1 hour or until golden. Remove the cake to cool for about half an hour or preferably to room temperature before cutting.

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