🍽️ Classic Torta Pasqualina

Name: Classic Torta Pasqualina
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g flour; 70 g butter; 2 tbsp oil; salt; 300 g spinach; 2 tbsp breadcrumbs; 4 eggs; 100 g parmesan; 7 tbsp oil; salt; pepper (from the mill); flour (for rolling out); fat (for the pan); flour (for the pan); 4 eggs; 1 egg

979 kcal · 30 min · 4 servings

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Ingredients

300 g flour
70 g butter
2 tbsp oil
salt
300 g spinach
2 tbsp breadcrumbs
4 eggs
100 g parmesan
7 tbsp oil
salt
pepper (from the mill)
flour (for rolling out)
fat (for the pan)
flour (for the pan)
4 eggs
1 egg

Instructions

1. Pour the flour onto a clean work surface.
2. Mix the flour with the salt.
3. Create a small well in the center of the flour.
4. Cut the butter into small cubes.
5. Place the butter cubes around the well on the flour.
6. Pour the oil directly into the center of the well.
7. Add about 70 milliliters of lukewarm water.
8. Knead everything into a smooth dough.
9. Divide the dough into four equal pieces.
10. Shape each piece into a ball.
11. Wrap each dough ball individually in cling film.
12. Place the foil packages in the refrigerator for about 30 minutes.
13. Wash the spinach thoroughly under running water.
14. Spin the spinach dry.
15. Chop the spinach finely.
16. Mix the chopped spinach with the breadcrumbs.
17. Add the eggs to the spinach mixture.
18. Stir in the finely grated cheese.
19. Add 5 tablespoons of oil.
20. Season the filling with salt and pepper.
21. Lightly dust the work surface with flour.
22. Roll out the first dough portion very thinly.
23. Grease a pie dish with a diameter of approx. 24 centimeters.
24. Lightly dust the greased dish with flour.
25. Place the first dough sheet into the dish.
26. Brush the dough sheet in the base with the remaining oil.
27. Place the second dough sheet on top.
28. Spread the spinach filling evenly over the second dough sheet.
29. Peel the hard-boiled eggs.
30. Press the eggs slightly into the filling.
31. Place the third dough sheet over the filling.
32. Place the fourth and final dough sheet on top.
33. Press the edges of the dough sheets together firmly to seal them.
34. Whisk an egg for the glaze.
35. Brush the top of the pie with the whisked egg.
36. Place the pie in a cold oven.
37. Set the rack to the lower position.
38. Preheat the oven to 180 degrees Celsius.
39. Bake the pie for 50 to 60 minutes.
40. Remove the pie when it is lightly golden brown.

Nutrition per serving

kcal: 979
Protein: 33 g · Fett/Fat: 65 g · Carbs: 66 g