Torta Pasqualina. Kind of.


When I asked my friend what I should prepare for Easter, she was like, please do something to use those cooked eggs. I never know how to use them. There’re just too many…

Torta Pasqualina is a tipical Ligurian Easter dish. Mine is a bit fake. Somewhere in between my quiche recipe and spinach strudel. Normally the recipe uses filo pastry made of flour and olive oil. And there are artichokes, marjoram, onions and of cours lots of grana added to the base. Oh, and usually it’s a round tart. But hey, have fun playing with this one!


Ingredients (serves 4):

  • 1 pack puff pastry (rectangular)
  • 2 eggs
  • 100 g ricotta
  • 150 g feta
  • 400 g fresh spinach
  • 1 big garlic clove
  • 1 Tbsp olive oil
  • 4 cooked and pelled eggs
  • nutmeg
  • pepper
  • egg yolk/white for brushing


  1. Finely chop garlic clove. Heat one tablespoon of olive oil and quickly saute garlic (be careful not to burn it). When it starts to smell nicely, add fresh spinach. Cook until the most of the liquid has evaporated. Transfer into a strainer. Let cool and drain the excess liquid.
  2. Crumble feta using a fork, than mix with ricotta and eggs. Add spinach, season with nutmeg and pepper.
  3. Roll out puff pastry. Divide it in three parts lenghtwise, but don’t cut in.
  4. Put spinach mixture and cooked and pelled eggs in the middle part.
  5. Diagonally cut 2 cm wide stripes on both outer parts of the pastry.
  6. Fold the left and the right stripe towards the middle and press to stick. repeat lenghtwise to close up the pie.
  7. Brush with egg and bake at 200ºc (ventilation) from 20 to 25 mins.


This recipe was created as a part of a project for Spar Slovenija and their magazine Dobro zame.

Oeuf cocotte and gluten free walnut buckwheat bread


Oeuf cocotte, a french classic and probably one of the easiest things to do. I won’s say you don’t need the right technicque to get it cooked to the point where the egg white hardens and the yolk stays liquid, but one way or another, I should have this more often, because it’s soo good and easy to prepare. Choose whatever topping you like, but mushrooms go perfectly with buckwheat.

Gluten free bread is a story on its own… I tried number of recipes, but no matter what flour I used and no matter how much oil I added, it always turned out too dry. So I did my homework and found a solution: psyllium seed husk.

Psyllium seed husk contain soluble and insoluble fibers. It is probably one of the nature’s most absorbant fibers, so this means it will bind all the ingrediends together and will prevent the bread from drying out. Plus, it is really good for digestion.


Oeuf cocotte with mushrooms

Ingredients (serves two):

  • 4 eggs
  • 150 g mushrooms
  • 1/3 tsp garlic
  • 1 Tbsp olive oil
  • 3 Tbsp liquid cream or crème fraîche
  • 1 tsp butter
  • salt
  • pepper


  1. Finely chop the mushrooms. Sautee on a tablespoon of olive oil. When the liquid starts evaporating, add garlic, season with salt and pepper and cook for anothe couple of minutes.
  2. Grease the molds with butter. Add mushrooms and reserve some for garnish.
  3. Add two eggs in each mold, top with some cream and the rest of the mushrooms.
  4. Put the molds into a baking tin filled with hot water that rises to the middle of the molds.
  5. Bake at 170ºc from 6 – 10 mins. Keep an eye on it: ideally the egg white should harden and the yolk should still be liquid.
  6. Season with salt and pepper.

Buckwheat bread with walnuts

Ingredients (makes 4 buns):

  • 70 g buckwheat flour
  • 70 g corn flour
  • 20 g corn starch
  • 12 g fresh yeast
  • 1 tsp honey or agave syrup (for yeast)
  • 20 ml milk (for yeast)
  • 250 – 300 ml milk or water
  • 15 g flax seed
  • 40 g walnuts
  • 25 ml olive oil
  • 20 g ground chia seed
  • 20 g psyllium seed husk
  • 1/2 tsp salt


  1. Prepare the yeast: mix 20 ml of warm milk (not hot), fresh yeast and tablespoon of honey or agave syrup. Let double in size.
  2. In a big bowl mix the flours, corn starch and salt. Add flax and walnuts.
  3. Using a cofee grinder, grind chia (you can also grind psyllium, but that’s optional). Than mix chia, psyllium, olive oil and milk or water. Let soak at least 3 mins.
  4. When the yeast and chia mixture are ready, add both to flour mixture.
  5. Mix with wooden spatula until all ingredients combine. Add flour if too sticky or water/milk if to compact. Keep in mind that psyllium soaks up a lot of liquid. Flour the working surface and kneed into a ball. Dough should be soft, but not sticky. Let rise.
  6. When doubled in volume, knead once again to let rise for the second time. If you prefer little buns, now’s the time to divide the dough.
  7. When second rise is done, cut the crosses on the top of the buns. Bake in preheated oven at 220ºc for 30 – 40 mins. The bread is done when it sounds hollow  if knocked on the bottom side.
  8. IMPORTANT: always put some water into a baking tray underneath the  bread rack to create steam. This is how you will get a moist inside and crunchy crust.


This recipe was created as a part of a project for Spar Slovenija and their magazine Dobro zame.