Casatiello with ricotta and spinach

The Casatiello with ricotta and spinach is a vegetarian twist on the classic Neapolitan Casatiello, which usually includes cold cuts and cheeses. Here is the recipe:

Ingredients

• 500 g of type 00 flour
• 250 g of ricotta cheese
• 200 g of spinach (already cleaned)
• 50 g of grated Parmesan cheese
• 100 ml of extra-virgin olive oil
• 200 ml of lukewarm water (approximately)
• 15 g of fresh brewer’s yeast
• 1 teaspoon of sugar
• Salt to taste
• Black pepper to taste
• 1 egg (for brushing)

Preparation

1. Start by preparing the spinach: wash them well and boil them in slightly salted water for a few minutes. Then, squeeze them to eliminate as much water as possible and chop them coarsely.
2. In a bowl, crumble the brewer’s yeast and add the teaspoon of sugar. Pour about 50 ml of lukewarm water and let rest for a few minutes until the yeast starts to bubble.
3. In a large bowl, pour the flour and make a well in the center where you will add the oil, dissolved yeast, and half of the water. Start kneading by adding lukewarm water little by little until you obtain a smooth and not too hard dough.
4. Add a good pinch of salt and continue working the dough vigorously, at least for 10 minutes.
5. Cover the dough with a damp cloth and let it rise in a warm place away from drafts, until it doubles in volume, about 2 hours.
6. During rising, in a bowl combine the ricotta with the chopped spinach, grated Parmesan, salt, and pepper. Mix well to get a homogeneous filling.
7. Once the dough has risen, roll it out on a floured work surface into a rectangle about 1/2 cm thick.
8. Spread the ricotta and spinach mixture over it, leaving a free border of a couple of centimeters.
9. Roll up the dough on itself to form a roll, then join the ends to create a ring.
10. Transfer the Casatiello onto a baking sheet lined with parchment paper and let it rise again for 30-40 minutes.
11. Preheat the oven to 180 °C.
12. Beat the egg and brush the surface of the Casatiello to give it color and shine.
13. Bake the ricotta and spinach Casatiello for about 30-40 minutes or until the surface is golden brown.
14. Allow to cool before serving.

Curiosity

The Casatiello is a specialty typical of the Campania region’s Easter tradition. The ring shape symbolizes the crown of thorns of Jesus and the two pieces of dough that form a cross on top (omitted in this vegetarian version) represent the crucifixion. It is usually rich in cold cuts and cheeses, but this version with ricotta and spinach is an excellent compromise for those desiring a lighter and meat-free version.