Easter cake is a cake from Italy and is prepared during Easter to celebrate spring. It is ideal to take it to a picnic or outdoor meals.

It consists of a puff pastry and a tasty filling , typical of the Ligurian culinary tradition, and which is based on spinach, ricotta and eggs that are discovered when the first slice is cut.

Its origins are very old, and the most beautiful thing about its history is that its puff pastry shell had to have 33 layers, according to tradition, referring to the years of Jesus.

We are going to prepare a much simpler version so that you can prepare it over and over again, and we are also going to add tuna to get an extra flavor and my personal trick : add gorgonzola to the ricotta. You dare? You will see how easy and how rich.

Le Creuset skillet pan , Miyabi damascus steel knife and Bra Efficient Orange nonstick low casserole


  • 900g of spinach
  • 250g of Ricotta
  • 250g of gorgonzola
  • 11 medium eggs
  • 200g of canned tuna
  • 190g grated Parmesan cheese
  • 2 garlic cloves
  • Nutmeg
  • Black pepper
  • Salt
  • 25ml of extra virgin olive oil
  • 2 pre-cooked puff pastry doughs


  1. Chop the garlic and spinach with the help of the Miyabi knife .
  2. Grate the Parmesan cheese with the Zester Microplane grater . Reserve.
  3. In a Le Creuset skillet , brown the finely chopped garlic cloves in olive oil.
  4. When the garlic is golden, add the spinach. Season and sauté for a couple of minutes.
  5. Pass the spinach to a strainer to release all the water. Transfer to a bowl and add two eggs.
  6. With the Microplane spice grater, grate a little nutmeg and season with salt. Add 50g of grated Parmesan cheese. Reserve
  7. In another container put the ricotta, and with the help of a spoon crumble. With your hands, crumble the gorgonzola cheese. Add 3 eggs and beat with a whisk .
  8. Place one of the puff pastry dough on a 24 cm low Bra saucepan , taking care that it is left over from the edges.
  9. Put the spinach on it, smoothing it well with a spoon. Cover with shredded tuna making sure to leave a layer that completely covers the spinach.
  10. Put the cheese and egg mixture on top smoothing well with a spoon. Separate whites and yolks from the remaining eggs (you can use the egg separator ).
  11. With the back of a spoon, make six holes, one in the center and five around it. Carefully place a yolk in each of the holes.
  12. Lightly beat the egg whites with a pinch of salt and pour over the cheese layer. Sprinkle the Easter cake with the remaining Parmesan cheese.
  13. Cover with the remaining puff pastry, sealing the edges well first with your hands and then with a fork. Paint with olive oil.
  14. Bake at 180 degrees for 45 minutes, taking care not to toast it too much (if it does, cover it with aluminum foil).
  15. After this time, remove from the oven and let cool before serving.

Bra Efficient Orange nonstick low saucepan , Le Creuset spatula , WMF Profi Plus wire whisk and Microplane spice grater

Author of the recipe: Lola Bernabé de Loleta, Life Market & Cooking


Claudia said:

sí Noemí! Los añades batidos y mezclas con las espinacas. Saludos!

Noemí said:

Hola. ¿En el paso 5 hay que batir esos dos huevos?

Claudia said:

Oh, sí, Yvette, en versión mini estará igual de rica! :) Saludos y gracias!

Yvette said:

mmmmm. Me encanta esta receta. Haré la versión mini con la mitad de los ingredientes. :-)

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