Torta Pasqualina

Summary

Ingredients

• 450 g puff pastry, frozen
• 1 kg leaf spinach
• some nutmeg
• 2 tablespoon olive oil
• 2 egg (s)
• 6 egg (s), hard-boiled
• 500 g ricotta
• 70 g parmesan cheese
• 4 tablespoon olive oil
• some cress, for decoration
• Flour, for the work surface
• Fat, for the shape

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Instructions

1. Recipe for a 26 springform pan, for 6 pieces.
2. Thaw the puff pastry. Clean and blanch the spinach (or defrost it if necessary), squeeze out the liquid, chop finely. Mix with a little salt, nutmeg and 2 tablespoons of olive oil.
3. Mix 2 eggs with ricotta and 40 g grated parmesan. Fold in the spinach and season to taste. Peel hard-boiled eggs.
4. Preheat the oven to 180 ° C.
5. Roll out 2 sheets of dough each on a floured work surface, slightly larger than the shape.
6. Place the first plate in the greased dish (standing slightly over the edge), brush with oil and place the second plate on top. Then put the spinach filling in the mold. Put the hard-boiled eggs in and sprinkle with the rest of the parmesan. Brush the third sheet of pastry with oil and place on top, roll the overlapping edges inwards and press lightly.
7. Prick the dough several times and bake in the hot oven for 60 minutes until golden brown.