Subj : New Recipes - 27
To   : All
From : Dave Drum
Date : Thu Jun 12 2025 03:17 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Torta Pasqualina
Categories: Breads, Cheese, Greens
     Yield: 8 servings

     3 c  A-P flour
     1 c  Cold butter; in cubes
     1 tb Sugar
     1 ts Kosher salt
     5 tb (to 6) ice water

MMMMM--------------------------FILLING-------------------------------
     3 lg Eggs; beaten, divided
 1 3/4 c  Whole-milk ricotta cheese
     2 lb Chopped spinach; thawed,
          - squeezed dry
   1/3 c  Grated Parmigiano Reggiano
          - cheese
   1/3 c  Extra virgin olive oil
     1 ts Kosher salt
     1 ts Coarse ground pepper
     5    Hard-boiled large eggs
     1 tb Water

 Place flour and butter in a food processor; pulse until
 butter is the size of peas. Add sugar and salt; pulse to
 combine. While pulsing, gradually add ice water, 1
 tablespoon at a time, until dough holds together when
 pressed. Divide dough into two-thirds- and one-third
 sized pieces. Shape each into a disk; wrap and
 refrigerate 1 hour or overnight.

 Set oven @ 350ºF/175ºC.

 On a lightly floured surface, roll larger piece of dough
 to a 12-in. circle; line bottom and press up side of a
 greased 9-in. springform pan or deep dish pie pan.

 Reserve 2 tablespoons beaten egg for egg wash. Place
 remaining egg in a large bowl with ricotta; beat until
 smooth. Stir in spinach, parmesan, oil, salt and pepper.
 Spoon into crust. Place the hard-boiled eggs in an
 evenly spaced circle, pressing them down into the
 spinach filling. Roll remaining dough to an 11-in.
 circle. Place over filling. Trim and seal edge. Cut five
 slits in top.

 In a small bowl, whisk remaining egg and 1 tablespoon
 water; brush over crust.

 Bake until crust is golden brown and a knife inserted in
 center comes out clean, about 1 hour. Serve warm or at
 room temperature.

 Anna Gass, New Canaan, Connecticut

 Makes: 8 servings

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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