Easter cake is a symbolic dish, prepared according to an old Ligurian recipe, which can be done at home or purchased in shops selling pies and focaccias

The Easter pie is one of the symbols of Ligurian gastronomy. It is called Easter pie because in the tradition it enriches the Easter table.

Ingredients: 500 g of flour, half a glass of oil, salt, a cup of lukewarm water, 500 g of chards, 200 g of curd, a handful of flour, marjoram, 250 g of cream, 6 eggs.

Preparation. Mix the flour with lukewarm water, a spoonful of oil and salt. Knead it energetically and divide it into seven or eight pats, stand under a damp cloth. For the filling the chards are cleaned and cut fine and are spread out to dry with a handful of flour; add a mix with a little marjoram, fine salt and parmesan cheese.

Possibly choose a tin-plated copper baking-pan and grease it abundantly. With one of the pats of dough prepare very thin pastry spread out on the bottom, taking care not to break it. Grease with a veil of oil and put on other two sheets of pastry in the same way. At this point you put in the chard mix crushing the chards with a spoon and covering them with the curd, to which two spoonfuls of flour and the cream are added. On the surface cut out six small niches in each of which a cut egg is placed. Douse the surface with oil, and on it sprinkle parmesan cheese and a pinch of pepper and salt. Cover with the remaining sheets of pastry, taking care to grease them all. Cut out the sheets of pastry up to two inches from the edge of the saucepan. Bake for an hour at 180 degrees.