Pasqualina cake

Ingredients for 1 servings:

• 450 g puff pastry, frozen
• 1 kg leaf spinach
• some nutmeg
• 2 tbsp olive oil
• 2 eggs
• 6 eggs, hard-boiled
• 500 g ricotta
• 70 g Parmesan
• 4 tbsp olive oil
• some cress, for decoration
• Flour , for the work surface
• Fat, for the shape

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

savory Italian Easter cake – simplified form

Recipe for a 26 cm springform pan, makes 6 pieces. Thaw the puff pastry. Trim and blanch the spinach (or thaw it if necessary), squeeze out any excess liquid, and finely chop. Mix with a little salt, nutmeg, and 2 tablespoons of olive oil. Mix 2 eggs with ricotta and 40 g grated Parmesan. Fold in the spinach and season to taste. Peel the hard-boiled eggs. Preheat oven to 180°C. Roll out two sheets of pastry on a floured surface, slightly larger than the pan. Place the first sheet in the greased pan (slightly overhanging the edge), brush with oil, and place the second sheet on top. Then pour the spinach filling into the pan. Place the hard-boiled eggs in the pan and sprinkle with the remaining Parmesan. Brush the third sheet with oil and place it on top, rolling the overlapping edges inward and pressing lightly. Prick the pastry several times and bake in a hot oven for 60 minutes until golden brown.