Torta pasqualina of spinach
Instructions
Clean and Wash spinach thoroughly.
Put them in a pan without adding water and cook over low heat for ten minutes.
Drain well and chop finely strizzateli.
Peel and chop the onion.
In a saucepan melt the butter, add the onion and the chopped parsley and sauté for 5 minutes on a moderate flame.
Remove from heat and pour the beaten eggs and Parmesan.
Mix everything and let it cool completely.
Place the flour, add the eggs, salt and lots of warm water just enough to mix everything together and get a homogeneous dough.
Divide the dough into two parts and roll it out with a floured rolling pin until you get two thin discs.
Grease a cake tin with oil and sprinkle on a disk of dough that will protrude from the edge of about 1 cm.
Pour spinach mixture and level it.
cover with the second disk of dough and add the first.
Stamped the dough with a fork and go in hot oven for 40 minutes until the surface is golden.
Ingredients and dosing for 6 persons
- 75 g of grated parmesan cheese
- 300 g of flour
- 2 eggs
- Olive oil
- 1500 g of spinach
- 75 g of butter
- == 1 small onion
- 3 eggs
- Chopped parsley
- Salt