Easter cake: the typical savory Italian recipe!
published on 14 April, 2022 at 09:56
INGREDIENTS
500g (3 cups) of all-purpose flour;
200ml (¾ cup) warm water;
80ml (⅓ cup) olive oil;
3g (½ tsp) salt;
400g (1 cup) frozen spinach, defrosted, squeezed;
400g (2 cups) ricotta cheese;
5 eggs;
60g (½ cup) shredded parmesan;
Olive oil.
200ml (¾ cup) warm water;
80ml (⅓ cup) olive oil;
3g (½ tsp) salt;
400g (1 cup) frozen spinach, defrosted, squeezed;
400g (2 cups) ricotta cheese;
5 eggs;
60g (½ cup) shredded parmesan;
Olive oil.
METHOD
- Sift flour into a bowl, add a pinch of salt, and pour in water and olive oil. Knead the dough until smooth, cover with plastic, and set aside for 30 minutes.
- Cut the dough into quarters and roll out into 4 disks as thinly as possible.
- Place one sheet of the dough into a 20 cm baking pan, covering the bottom and sides. Brush with olive oil and place another sheet of the dough on top.
- Mix ricotta with spinach, salt, parmesan, and 1 egg.
- Spread the filling in the pan and make 4 holes using a teaspoon.
- Pour 4 eggs into each hole.
- Cover the filling with 2 sheets of dough, brushing olive oil in between and on top of the pie.
- Bake at 190°C/375°F for 50-55 minutes.
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