Torta Pasqualina Tarifi

Malzemeler

• . Dough: 4 Cups All-Purpose Flour, 2 Tablespoons Olive Oil (Plus Additional For Brushing Layers), Dash Of Salt, Water. OR 2 Sheets Puff Pastry. Filling: 1 1/2 Pound Spinach or Swiss Chard, 3 Tablespoons Bread Crumbs, 1 Cup Grated Parmesan Cheese, Salt & Pepper, 1/2 Teaspoon Nutmeg, 1 Pound Full Fat Ricotta Cheese, Drained, 6 Eggs, 1 Cup Cubed Ham. Egg Wash For Puff Pastry: 1 Large Egg

Hazırlanışı

1. put the flour on a clean surface into a mound, then add the salt, oil and enough water to make a smooth dough, about 1 cup. Knead for about 10 minutes until smooth, and divide the dough into 12 equal portions, and let rest for 1 hour, covered with a damp towel. allow the pastry to come to room temperature. While the dough is resting, begin to prepare the filling by cooking the spinach in a large pot. Drain, squeeze until very dry and chop, then season with salt and pepper. Add the crumbs to the spinach in a bowl, and add the ricotta, parmesan and cubed ham, and mix well. Beat two of the eggs, and fold into the spinach ricotta mixture. Preheat the oven to 400 degrees F. roll out each ball dough thinly on a lightly floured surface, into an 11-12 inch circle. Brush a 10 inch baking dish, or spring-form pan with a little oil, and drape the first sheet of pastry over the pan, allowing an equal amount to overlap the rim. Brush pastry with oil, and continue to roll out another 5 layers, brushing oil between each layer. roll out the two layers until fairly thin, making them large enough to cover a 10 inch spring-form pan with a good overhang to cover the filling. Lay one layer over the other to cover the bottom and sids of the pan. Put the filling into the pan, smoothing it evenly. Make four hollows evenly spaced around the filling, and carefully crack the eggs into the hollows. roll out the remaining balls of dough, brushing with oil between each. Roll over the pie, and press the edges inward. Brush the top with oil, and prick the top carefully, being careful not top pierce the eggs. fold the overhanging edges of pastry over the top of the pie, folding to fit. Beat the egg with a teaspoon of water and brush over the top of the puff pastry. Bake for about 60 minutes, or until the pie is golden brown. Serve warm, or at room temperature.

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