Ricotta and Spinach Easter Strudel: the Scenographic Recipe for your Easter Table!

Total time: 1hr
Difficulty: Low
Serves: 8 people
By Cookist

Ricotta and spinach Easter strudel is a variation on the classical Torta Pasqualina, which is a traditional Italian savory pie baked in occasion of the Easter holidays. Instead of making a pie, we recreate the filling inside of a strudel, using spinach, ricotta and hard boiled eggs that will create a nice effect once the strudel is cut into slices and served.

Perfect for your Easter tables, either as a side dish or as a main dish, or even for an appetizer with your friends and family, this recipe is really easy to make: all you have to do is cook the spinach until they wilt, mix the ricotta with pecorino and parmesan cheese, and then add the spinach and mix until they create a homogeneous mixture. The filling will then be spread over a roll of puff pastry, fashioned to recreate a strudel with a braid like decoration, bathed in egg wash and baked at 375°F for 45 minutes.

Spinach, ricotta and hard-boiled eggs are staple ingredients in Easter dishes, due to the fact that they're strong and fulfilling ingredients: coming from the Lent period, while the population abstained from eating meat, their richness as ingredients both on their own and combined was used to celebrate Easter as a special occasion.

What are the Different Types of Strudels?

Strudel, a versatile pastry that originated in Austria, has found its way into various culinary traditions, showcasing a remarkable range of flavors from sweet to savory. The classic Apple Strudel is perhaps the most well-known, filled with tart apples, sugar, cinnamon, and sometimes raisins or nuts, wrapped in a thin, flaky dough. However, the world of strudel extends far beyond this sweet staple. Savory versions make an equally impressive mark, incorporating ingredients like spinach and feta cheese for a Mediterranean twist, or minced meat and vegetables for a heartier meal. Another popular variant is the cheese strudel, often made with ricotta or cottage cheese, offering a delightful blend of sweetness and tanginess. From the delicate layers of pastry encasing spiced fruit fillings to the rich, savory combinations of meat and cheese, strudel proves to be a multifaceted dish that caters to a wide array of tastes.

Tips and Variations

– Remember to squeeze well the liquid out of the greens in order not to sweat the crust.

Drain the ricotta cheese as well.

– You should also score the top of the dough as it is a great steam vent which also signals well how to cut the cake.

– You can also use homemade shortcrust pastry instead of puff pastry.

– For gluten-free Easter strudel, use a gluten-free puff pastry.

– You can use spinach or chard for this recipe.

How to Store Ricotta and Spinach Easter Strudel

You can store the Easter strudel in the refrigerator, well covered with a sheet of cling film, for 2-3 days. Once baked and completely cooled, you can also freeze the ricotta and spinach Easter strudel for 1-2 months – even already cut into slices.

Puff pastry
1 roll
460 grams
Raw egg
hard boiled eggs
Ricotta cheese
Pecorino cheese
30 grams
Parmesan cheese
30 grams
as much as you need
as much as you need
Poppy seeds
as much as you need
Sesame seeds
as much as you need
Egg wash

How to Make Ricotta and Spinach Easter Strudel

In a pan, pour a drizzle of oil and the fresh spinach.

Cook the spinach until they wilt. Season them with salt and pepper.

Transfer into a colander and press to remove as much moisture as possible.

Collect the drained ricotta cheese inside of a glass bowl.

Add the salt, pepper, pecorino and parmesan cheese and the raw egg.

Mix the ingredients until they form a homogeneous mixture.

Add the spinach to the ricotta and mix them as well, to incorporate them with the rest of the ingredients.

Remove the shell from all 5 hard boiled eggs.

Roll out the puff pastry and visually divide it into thirds. Score the center with a fork.

Make slits on both outer thirds as shown in the video, leaving the middle part untouched.

Put half of the ricotta mixture on top of the center part of the pastry.

Layer the 5 hard-boiled eggs on top of the mixture. Then, cover the eggs with the other half of the mixture.

Braid the sliced pastry on top of the filling to cover it.

Brush with egg wash, and sprinkle with poppy and sesame seeds on top. Bake the strudel inside of a preheated oven, at 375°F (190°C) for 45 minutes.

Let the strudel cool for a bit, then cut, serve and enjoy!

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