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 Butter; cold, in cubes
1 tb Sugar
1 ts Kosher salt
5 tb Ice water; up to 6 tb
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3 lg Eggs; beaten, divided
1 3/4 c Whole-milk ricotta cheese
2 lb Chopped spinach; thawed,
- squeezed dry
1/3 c Parmigiano Reggiano cheese;
- grated
1/3 c Extra virgin olive oil
1 ts Kosher salt
1 ts Coarse ground pepper
5 lg Eggs; hard-boiled
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 tb at a time, until dough holds
together when pressed. Divide dough into 2/3rds and 1/3rd sized
pieces. Shape each into a disk; wrap and refrigerate 1 hour or
overnight.
Set oven @ 350°F/175°C.
On a lightly floured surface, roll larger piece of dough to a 12"
circle; line bottom and press up side of a greased 9" springform
pan or deep dish pie pan.
Reserve 2 tb 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" circle.
Place over filling. Trim and seal edge. Cut five slits in top.
In a small bowl, whisk remaining egg and 1 tb 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.
Recipe by Anna Gass, New Canaan, Connecticut
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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