Easter cake, Italian recipe for Easter
It is curious how the traditions of distant places are often alike. It will be because we are bathed in the Mediterranean, but being an Italian recipe for Easter pastry from Easter has reminded me of the Ibizan chard coca or the Greek spanakopitta, made with spinach. I think that's why I decided to prepare this salty coca, which was spectacular.
This cake, which can also be sweet, is typical of Easter and the Liguria region, although it can be found throughout Italy. It is also prepared in Argentina, Chile, Paraguay and Uruguay. It dates back to the 16th century and its origins were known as gattafura.
IngredientsFor 6 people
- Clean fresh chard 500 g
- Clean fresh spinach 500 g
- Big Onion 1
- Ricotta cheese 250 g
- Grana padana grated cheese 250 g
- Eggs 8
- Phyllo dough in sheets 12
- Ground black pepper
- Dried oregano
- Ground nutmeg
- Laurel leaves 2
- Extra virgin olive oil
How to make Easter cake EasterDifficulty: easy
- Total time 1 h 30 m
- Elaboration 50 m
- Cooking 40 m
First of all we prepare the vegetables, discarding the leaves that turn yellow and a good part of the stem (from the chard we can take advantage of the stalks for another preparation). We clean spinach and Swiss chard well in cold water to remove any remaining dirt. We drain them and cut them into small pieces. We reserve.
In a deep casserole, fry the very small chopped onion in three tablespoons of oil. When it is transparent, add the chard and spinach and sauté until they completely lose water. We rectify salt and pepper and add the bay leaf, marjoram and oregano, to taste. We reserve until cool. We remove the bay leaves.
Next we prepare the filling of the cake, adding two eggs to the previous sofrito, the ricotta and the grana padano. Stir with a spoon until all the ingredients are well mixed.
We will assemble the cake in a mold that we will line with baking paper and we will smear with melted butter with the help of a kitchen brush. Next we will be placing ten sheets of phyllo dough one by one, leaving part of them out of the mold, and arranging them in a fan shape. We will paint each of these leaves with the melted butter to prevent the phyllo from drying and breaking.
We add the filling to the mold and, with the help of a spoon, we will make six holes in which we will add six whole eggs, without shell. We cover the filling with two sheets of filo pastry painted with butter and we will make a border with the part of the layers of filo pastry that we had left hanging outside the mold. We also paint the top of the cake with butter.
Finally, we cook the pascualina in the oven preheated to 180ºC for about forty minutes or until we see that the phyllo is toasted. It can be served hot but usually it is usually served cold.
With what to accompany the paschal cake
It is a shame to limit yourself to preparing this Easter cake recipe at Easter, because it is delicious and is an excellent option for a casual dinner, it is also very easy to prepare. I served it cold because I thought it would be easier to cut and maintain the shape of the filling, but it can be tasted hot. Accompanied by a green salad it is delicious.