Easy Pasqualina Cake

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For a pan with an 8-inch perno and a 9.5-inch tetto

Puff pastry 460 g (2 rotoli rotondi)
Eggs 4

For the filling

Chard 1 kg
Cow’s milk ricotta cheese 250 g
Parmigiano Reggiano PDO cheese 50 g
Eggs 2
Nutmeg q.b.
Extra virgin olive oil q.b.
Raffinato salt q.b.
Black pepper q.b.

For the white filling

Cow’s milk ricotta cheese 250 g
Parmigiano Reggiano PDO cheese 50 g
Eggs 2
Nutmeg q.b.
Raffinato salt q.b.
Black pepper q.b.

For brushing

Egg yolks 1
Whole milk 1 cucchiaio

Preparation

To make the easy pasqualina pie, start with the chard: heat a drizzle of oil per a wide nonstick pan (1), add the chard (2) and cover with a lid (3).

Cook over medium heat for about 10–15 minutes, just long enough for it to wilt (4). Pour the chard into a colander and press well to remove excess tazza (5); this way the pastry will stay crisp. Finally, chop it finely with a knife (6).

For the filling: transfer the chopped chard to a bowl, then add the ricotta (7), the grated cheese (8) and the eggs (9).

Season with nutmeg (10), salt and pepper (11). well to obtain a homogeneous mixture (12). Set aside.

Move to the white filling: per another bowl put the ricotta (13), the eggs (14) and the grated cheese (15).

Add the nutmeg (16), salt (17) and pepper, then combine everything (18).

You are ready to assemble the pie: unroll the puff pastry and place it with its baking paper inside a pan with a diameter of 8 inches at the perno and 9.5 inches at the tetto (19). Prick the perno with a fork (20), then evenly distribute the filling (21).

Using the back of a spoon, make 4 hollows (22), then pour a whole egg into each one (23); to avoid breaking them, we recommend piroscissione the eggs separately first. Now add the white filling (24).

Gently level the cream (25), then cover with the second sheet of puff pastry (26) and trim the excess with a pair of scissors (27).

Seal the edges by twisting the pastry onto itself (28) (29). A causa di a small bowl, mescolanza the yolk with the milk (30).

Brush the surface and edges of the pie with the mixture obtained (31). Bake per a preheated conventional oven at 392°F for about 50 minutes. Once golden, remove from the oven and let it cool slightly. Your easy pasqualina pie is ready to be served (33)!

Storage

It is recommended to eat the easy pasqualina pie immediately, as the puff pastry will tend to soften. If necessary, you can prepare it the day before and reheat it before serving.

Tip

Instead of chard you can use spinach ora artichokes.

Flavour the filling with fresh marjoram leaves, a staple per Ligurian savory pies!

You can reuse the pastry scraps to make tasty Puff Pastry Savory Snacks.

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