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Original Italian name: Torta pasqualina
Place of origin: Liguria, Northwest Italy
Easter cake is usually taken as a sweet dessert however this spinach cake is not actually a dessert. This Easter cake is made with spinach, Swiss chard and arugula and always served to Easter table for lunch.
Easter cakes with spinach are very popular in Italy and usually it fits perfectly the holidays family served along with the Cassata cake as a dessert. Spinach cake has many different variations of across Italian provinces. Originally, the Easter cake recipe includes 1 bunch of arugulia combined with Swiss chard and spinach. I personally do not add arugulia making this cake.
This spinach Easter cake represents authentic Italian food and has a special and very delicious taste. I decided making this cake for this Easter table followed by Lamb with potatoes and Cassata cake.
Easter spinach cake
Ingredients for the dough
250g (2 1/4 cup) all purpose flour
2 tablespoon extra virgin olive oil
1 glass of cold water
salt
Ingredients for the filling (serves 6-8)
400g Swiss chard, chopped
400g spinach, cut in strips
1 bunch arugula,cut in strips
3 tablespoon extra virgin olive oil
1 onion, finely chopped
2 cloves
3 tablespoon fresh breadcrumbs
300g goat cream cheese
50 g (1/2 cup) Parmesan cheese, freshly grated
6 eggs
salt
pepper, freshly milled
1 tablespoon of fresh marjoram, chopped
Method
Preheat the oven to 180â—¦C (350 â—¦F).
Sieve flour into a bowl. Mix flour, olive oil, water and a pinch of salt, knead the mix for about 10 minutes until the dough becomes smooth and flexible. Wrap in a cloth and leave in a warm place for a few minutes.
Wash the Swiss chard and spinach, cut them in strips. Heat 2 tablespoons of olive oil and a little water in a pan, add the chopped onion and the cloves, cover and simmer for about 5 minutes. Remove the cloves, then add the cut Swiss card and spinach to the pan, stirring well. Continue cooking gently for a further 5 minutes. Remove the vegetables from the pan, drain and squeeze out moisture. Then place them in a bowl, mix with the breadcrumbs, cream cheese, Parmesan cheese and 2 eggs. Season with salt and pepper, and stir in the marjoram.
Brush the inside of 28cm diameter springform pan with olive oil. Roll out two-thirds of the dough to 2-3 mm thick, cover the base and the sides of the pan. The dough should extend a little over the top edge. Fill the lined pan with three-quarters of vegetable mixture. Mix 4 hollows with a spoon and carefully break an egg into each one. Finally cover with the rest of the filling. Roll out the remaining dough and cover the filling with it. Press the dough that was left at the edge down firmly over the lid. Pierce the dough carefully without scrambling the egg. Brush with olive oil and bake in a preheated oven at 180â—¦C (350 â—¦F) for about 1 1/2 hours.
Allow to cool a little before cutting. Serve warm.
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{ 1 comment… read it below or add one }
I would love to make this recipe for the Spinach Cake, but I need to know “ounces” instead of “grams.” Thank you!