Torta Pasqualina, spinach, cheese and egg tart

Name: Torta Pasqualina, spinach, cheese and egg tart
Ingredients: 300 g flour; 1 teaspoon salt; 125 g cold butter; 1 egg; 3 tablespoons water; 10 g butter for the pan; 2000 ml water; 500 g spinach; 15 g parsley; 15 g dill; 600 g cottage cheese; 9 eggs; 1 egg white; 1 pinch ground nutmeg; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 egg yolk; 2 tablespoons milk

Appetizers - Torta Pasqualina, spinach, cheese and egg tart by Teea F. - Recipia

Torta Pasqualina, a spinach, cheese and egg tart, is usually served as an appetizer at Easter. The shortcrust pastry wraps around the spinach and cottage cheese filling, and the whole baked eggs show when you cut a slice. I pay closest attention to how much water the spinach releases after boiling, because the leaves vary a lot. Prep: 45 minutes. Cook: 52 minutes. Rest: 60 minutes. Total time: 157 minutes. Serves: 8. About 430 kcal and 22 g of protein per serving.

Ingredients

For the dough

300 g flour
1 teaspoon salt
125 g cold butter
1 egg
3 tablespoons water
10 g butter for the pan

For the filling

2000 ml water
500 g spinach
15 g parsley
15 g dill
600 g cottage cheese
9 eggs
1 egg white
1 pinch ground nutmeg
1 teaspoon salt
1/2 teaspoon ground pepper

For brushing

1 egg yolk
2 tablespoons milk

Preparation

1. Mix the flour with the teaspoon of salt and cold butter until you have crumbs. Beat the egg, add the 3 tablespoons of water, then pour the mixture over the flour and knead until the dough comes together. Shape it into a ball, wrap it and refrigerate for 60 minutes. 2. Bring 2000 ml of water to a boil. Wash the spinach and boil it for 2 minutes, until wilted. Drain it well and press gently; blend it with the parsley, dill, cottage cheese, 3 of the 9 eggs and the egg white. Add the nutmeg, teaspoon of salt and pepper. 3. Divide the dough in two and roll out two sheets. Grease a 26 cm round pan with 10 g of butter, place one sheet in it and line the bottom and sides. 4. Put the filling in the pan and smooth it out. Make 6 wells with a spoon, then crack the 6 remaining eggs into them, five around the edge and one in the center. 5. Cover the tart with the second sheet and trim the excess dough. You can cut shapes from the leftover pieces for decoration. 6. Mix the egg yolk with the milk and brush the tart. Bake for 50 minutes at 180 °C in the preheated oven, until golden brown.

Notes

Cut into appetizer-sized slices and serve alongside a green salad with vinegar; when cold, the filling holds together better than it does just after baking. Young leaves with thin stems soften quickly, while larger ones need more careful pressing after boiling. If the cottage cheese is very wet, leave it to drain before blending; if it is salty, use only half the salt in the filling. If the top browns before the time is up, loosely lay a piece of aluminum foil over the tart. I cut the leftover dough into narrow strips for decoration, so the eggs stay visible. For a change, replace the spinach with 500 g Swiss chard, chopping the leaves after boiling and squeezing them. Contains gluten, dairy and eggs. Covered and kept in the refrigerator, the tart keeps for up to 3 days; served cold, it can be sliced without the filling running.