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

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  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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