TORTA PASQUALINA a CIAMBELLA veloce con Pasta Sfoglia 🐣

At Easter you can't miss the Torta Pasqualina, today I made it in a quick version with puff pastry. It's VERY GOOD to eat and BEAUTIFUL to look at, with a VERY SIMPLE design to make but with a great visual effect! Today's version is a donut, in my opinion more practical to cut and with a more optimal cooking (since there is a fairly moist filling) in the center it is usually softer instead so a donut is cooked perfectly! Make it again, it's good both hot and cold, ideal for Easter Monday outings or as an Easter aperitif!🐣 🌡️ We bake at 180° static 175° Ventilated for about 25-30 minutes 📝Ingredients: 2 rolls Rectangular puff pastry 500 g frozen (or fresh) spinach 500 g Fresh ricotta (not too creamy) 3 hard boiled eggs Caciocavallo or Provola 100 g Salamino (Naples type) 1 tablespoon grated FormaggioGrana (or pecorino). Salt, black pepper #torta #easter #egg #eggrecipe #pasqua #puffpastry #tuttiatavola #recipe #cooking #italianfood #traditional #ricetta #ricette #tuttiatavola2016 #ricotta #spinach