Torta: the simple recipe for a filled savory cake of Ligurian origin

Preparation:  45 minutes

We are:  55 Min

Break:  6 hours

Difficulty:  Medium

Tins for:  One 22cm mold

Ingredients

For the pastries

Round puff pastry

2 rolls

For the filling

Clean spinach (or chard)

600 gr

Kuh-Ricotta

450 gr

No

6

Grated Parmesan cheese

60 gr

spring onions

2

Fresh marjoram

qb

sale

qb

Baby

qb

Extra virgin olive oil

qb

to brush

egg yolk

1

A latte

1 drop

How to prepare Easter cakes

If you decide to prepare the Easter cake the traditional way, prepare the puff or brisée dough first, then let it rest while you work on the filling. If, on the other hand, you have opted for the finished dough, as we did, skip this step and simply take the two rolls out of the fridge.

Step 1

Then start preparing the Torta Pasqualina by peeling the spring onions and cutting them into thin slices1.

Step 2 Then collect them in a large pan along with a drizzle of oil and let them brown for a few seconds. 2. Then add the spinach, close the lid and let it dry for a few minutes.

Once the spinach has reduced in volume, remove the lid, add salt and pepper and allow all the water to evaporate 3. Don’t forget this step: To avoid a watery filling, it is important that the vegetables lose all of their moisture.

Step 4

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