Preparation 30 minutes
Easy difficulty
Serving size for 8 people

24 cm diameter mold

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1) Finely chop the washed and dried spinach. Keep them aside

2) In a bowl, process ricotta cheese with salt, pepper, nutmeg, pecorino cheese and scamorza cheese.

3) Continue with 2 eggs, obtaining a creamy mixture.

4) Top with spinach.

5) Line the cake pan with the puff pastry and trim the edges, obtaining a 3 cm high border. Keep the puff pastry scraps aside.

6) Prick the bottom with a fork and spread the filling.

7) Form 3 hollows and in each one pour an egg.

8) Sprinkle with a little grated pecorino cheese.

9) Roll out the puff pastry scraps, obtaining a disk with a diameter slightly larger than the cake pan.

10) Cover the cake and make the edges fit tightly.

11) Brush with a little melted butter and make 3 cuts about 2 inches long to allow the steam that will be generated during baking to escape.

12) Bake in a preheated oven at 200°C ventilated function for 40 minutes.

13) Once the cake is baked, let it cool.

14) Serve warm or cold.

Note: The pasqualina cake can be prepared in advance and baked just before serving.

ENJOY YOUR TASTE!!!!