This is a recipe I’ve been making since I was little.
I liked it very much and I also made it in other seasons. As a child, I used frozen puff pastry for convenience.
For some years now, I have been making this cake with a very good fake quick pastry.

Easter cake

  • Preparation time: 90 minutes
  • Ingredients for 6 servings
  • Difficulty: Average difficulty recipe

  • Ingredients
  • For the quick puff pastry:
  • 200 grams or 1 cup and ¼ of flour
  • 120 ml or 1 cup of hot water
  • 1/2 teaspoon of salt
  • ½ tablespoon of oil
  • 50 grams or 2 oz of butter
  • For the stuffing:
  • 1 spring onion
  • 400 grams or 3 cups of cooked vegetables (spinach, chard, or a mixture of the two)
  • 100 grams or 4 oz of Marzolino cheese
  • 100 grams or 4 oz of bacon
  • 50 grams or 2 tbs of grated pecorino
  • 2 eggs
  • Salt and pepper to taste
  1. Instructions
  2. Prepare the dough.
  3. In a bowl, add the flour, salt, and oil. Add hot water and start kneading until an elastic and homogeneous consistency is obtained. Form a loaf, cover it with cling film, and let it rest in the fridge for at least thirty minutes.
  4. After this time, put the butter in a pan to melt.
  5. Divide the dough into two parts: a larger one, about two thirds of your total dough, which will be used for the base and a smaller one.
  6. Roll the larger dough on a floured pastry board with a rolling pin until it becomes very thin. Brush it with melted butter and close it like a book. Then brush the rectangular base and close it again like a book. Repeat the process another two times.
  7. Cover the dough again with cellophane and put it to rest in the refrigerator for at least thirty minutes.
  8. Repeat the operation with the smallest dough.
  9. Meanwhile, prepare the filling.
  10. In a pan, sweat the diced bacon over low heat.
  11. Raise the heat and let it become slightly crunchy. Remove the bacon and place it on absorbent paper. In the remaining fat, sauté a spring onion to which, once it has become translucent, the cooked vegetables are added. Salt and pepper them.
  12. In a bowl, mix the vegetables with the bacon, two beaten eggs, and the pecorino.
  13. Preheat the oven to 400°F.
  14. Flour the pastry board again and roll out the dough with a rolling pin. Then grease your hands with some oil and roll out the very thin dough with the back of your hands. It must become larger than the pan and very thin.
  15. Take the pan, cover it with parchment paper, and roll out the first layer of dough. Put the cheese and the vegetable mixture on the dough.
  16. Repeat the same operation with the remaining dough and cover the cake.
  17. Make small cuts on the surface and press the edges well to make them stick together, also giving it a regular and pleasing shape.
  18. Brush the cake with more melted butter and bake.
  19. Bake in the oven, first in the lower part of the oven and then in the upper part, until it becomes well colored.
  20. Remove from the oven and serve warm.

Tips to ensure the success of the dish:

  • If you prefer to use another type of cheese instead of Marzolino (gruyere, Emmental, ricotta, or primo sale), then that’s good too. I love Lazio cheese!
  • If you prefer a vegan filling, you can eliminate both the cheeses and the bacon and replace them with toasted pine nuts and raisins.
  • The timing of cooking in the oven is indicative because each oven cooks differently. The pastry should not darken too much.