This cake is a delicious spinach, ricotta cheese, Parmesan and eggs pie traditionally eaten on Easter Sunday in Italy but not only. Traditionally served cold, it could be perfect for your picnic.
The most important aspect of the torta pasqualina is the eggs baked inside. When you cut the pie you should see the egg sliced through the middle in what’s a beautiful and festive effect. To help with this, I always score a cross in the top of the pie so that you can see where to cut.
6/8 people ( 1.2/1.5 kg )
allergens: diary* eggs