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 Cold butter; in cubes
1 tb Sugar
1 ts Kosher salt
5 tb (to 6) ice water

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 Grated Parmigiano Reggiano
- cheese
1/3 c Extra virgin olive oil
1 ts Kosher salt
1 ts Coarse ground pepper
5 Hard-boiled large eggs
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
tablespoon at a time, until dough holds together when
pressed. Divide dough into two-thirds- and one-third
sized pieces. Shape each into a disk; wrap and
refrigerate 1 hour or overnight.

Set oven @ 350ºF/175ºC.

On a lightly floured surface, roll larger piece of dough
to a 12-in. circle; line bottom and press up side of a
greased 9-in. springform pan or deep dish pie pan.

Reserve 2 tablespoons 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-in.
circle. Place over filling. Trim and seal edge. Cut five
slits in top.

In a small bowl, whisk remaining egg and 1 tablespoon
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.

Anna Gass, New Canaan, Connecticut

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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