Spiram is a traditional Ancient Roman recipe for a snack of a herbed cheese purฉe which is almost like a Roman cheese pâtฉ. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Spiram.
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Original Recipe
Spiram (from Cato's De agricultura LXXVIII)
Spiram sic facito. quantum voles pro ratione, ita uti placenta lit, eadem omnia facito, nisi alio modo fingito. in solo tracta cum melle oblinito bene. inde tamquam restim tractes facito, ita inponito in solo, simplicibus conpleto bene arte. cetera omnia, quasi placentam facias, facito coquitoque.
Translation
Make spiram (spirals) like this. Make the crust, the tracta and the filling exactly as for placenta (layered cheesecake) but omit the honey. Then cook it.
Modern Redaction
Though the name 'spiram' translates as spiral, I'm reading this more like 'cone' where the laters of the tracta get smaller as they're layered leading to a distinct shape for this cake.
Ingredients:
250g plain Flour
Water as needed
pinch of Salt
250g fine Semolina
500g Ricotta or (even better) feta cheese
Salt to taste
fresh bay leaves, as needed
olive oil, as needed
Method:
To begin: Make a thin pastry dough with the flour and water. Dissolve the ricotta or feta in a saucepan over low heat. If using ricotta add a generous pinch of salt. You don't want to salt the feta as it's salty enough on its own.
Now prepare the tractae: Knead together water and semolina to make a fairly stiff paste. Divide into 5 equal parts and roll them with a rolling pin to a thickness of 3mm then set aside to dry naturally. When they are quite dry, rub them with oil and put them in a warm oven until they are crisp and golden.
You can now assemble the dish. Take an oven tile, cover with oiled bay leaves. Cover with the flour and water dough you made earlier, letting it hang down over the sides of the tile. Sit the first of the tracta on top then cover it with a layer of cheese. Continue alternating tracta and filling until all the ingredients are used up.
Pull up the overhanging pastry sheet to cover the filling and seal it in the middle.
Oil the whole thing and, if desired, brush the surface with beaten egg.
Transfer to an oven pre-heated to 160°C, baking until the crust is cooked through and golden brown.
