Steps

• I have quite a few step-by-step photos to show you, I’m sure that following the photos, the process will seem simple and intuitive. 😊

  Let’s start with the preparation of the crazy dough.

  For these mini-pasqualine, I used the crazy dough with extra virgin olive oil. If you prefer the one with seed oil, it works just as well. (I invite you to read both recipes to choose the one that suits you best).

  After preparing the dough, place the block in the fridge for about half an hour.

  Meanwhile, prepare the filling.

  Instead of the classic spinach or chard, I used lischeri (that’s what we call agretti around here) (The reason for this substitution is that the ‘vegetable-averse’ in this family eat the lischeri without complaining, and so… 😉).

  First, remove the stalks from the lischeri, wash them well, cook them directly in a pan with half an inch of water and a closed lid for 10-15 minutes.

  ☝ Yes, 180 grams (6.3 oz) isn’t much, so if you want, you can increase the amount to get a more intense green-colored filling. Adjust according to any anti-green protests in your household. 🙆‍♀️

  Once the lischeri are cooked, sauté them in a pan with a chopped clove of garlic and a teaspoon of oil for a few minutes to flavor them and dry them from excess moisture.

  Chop them, mix them with the ricotta, season with a nice grate of nutmeg, a sprinkle of pepper, and the grated zest of half a lemon.

• Take the crazy dough from the fridge, divide it into 4 parts.

  (In the photo, there are only 3 pieces because initially, I wanted to make only 3 mini-pasqualine, but the dough yielded more, and I got 4).

• Use each piece to make one mini-pasqualina.

  Divide each piece into 3 or 4 smaller pieces, roll them out thinly, then layer them on top of each other and roll them out again. You should get a thin dough.

  👉 After rolling it with the rolling pin, it’s helpful to thin it with your hands; just take it with your hands, and the dough will stretch and thin under its weight.

  With the filling ready and the dough rolled out, let’s move on to the assembly phase:

  Place the rolled dough in the mold.

  Divide the filling into 4 parts, and pour a couple of tablespoons onto the dough, adapting it to the bottom of the mold, creating a bit of an edge, to make the space where you will pour the egg.

  If desired, sprinkle pepper and nutmeg over the egg and add another grating of lemon zest.

• Cover the egg by gently folding the dough to enclose the filling.

  Brush the surface with milk (or oil).

• After making the first two mini-pasqualine that I showed you in the previous photos, I realized that perhaps I had folded too much dough, so I decided to close the other two differently, to ensure the dough cover was thinner.

  I’ll also show you photos of this second option, which closes the filling a bit less (and may, albeit slightly, leak out) but cooks better (because there are no folds of dough, which can have some difficulty cooking in the fold areas).

• ☝ If you use round molds instead of the fluted ones I have, you can simply cut the dough round instead of star-shaped, and the edge closure will surely be easier. 😃

  Bake in the oven for about half an hour. Start at 200°F (93°C) then lower to 180°F (82°C) halfway through. If necessary, and also adapting to your own oven or the type of mold used, move the molds to the lower part of the oven.

  

• They are excellent hot, warm, and even cold.

  In this single-serving version, I see these mini-pasqualine fitting well among Easter appetizers. What do you think?

  Furthermore, consider that they can be an excellent vegetarian main course. If you have vegetarian guests, you’ll see they’ll appreciate it. 😊

  And then, they can be packed in the Easter Monday picnic basket. Where else? 😀

  

• One last tip:

  If you have leftover crazy dough… roll it out super thin and make some crackers! 😉 Hey, take a look HERE to see how many crunchy treats you can make with leftover crazy dough!