Pasqualina pie

Name: Pasqualina pie
Prep time: 40 min
Cook time: 50 min
Total time: 120 min
Yield: 4
Cuisine: Italian
Ingredients: 750 g Spinach; 1 Onion; 5 Eggs; 70 g Parmesan cheese; 500 g Ricotta cheese; Nutmeg, to taste; Pepper, to taste; Salt, to taste; Extra virgin olive oil, to taste; 450 g 00 Flour; 230 ml Water; 30 ml Extra virgin olive oil; Salt, to taste

A rustic pie with a spinach and ricotta filling, enriched with whole eggs and a hint of nutmeg. Wrapped in a light, homemade olive oil crust and finished with grated Parmesan, it is baked until golden.

Preparation Time:

40 min

Rest Time:

30 min

Cooking:

50 min

People:

Difficulty:

Medium

Course:

Cuisine Type:

Diet:

Perfect For:

Chef:

Frollemente

Ingredients

filling

750 g Spinach

1 Onion

5 Eggs

70 g Parmesan cheese

500 g Ricotta cheese

Nutmeg, to taste

Pepper, to taste

Salt, to taste

Extra virgin olive oil, to taste

base

450 g 00 Flour

230 ml Water

30 ml Extra virgin olive oil

Salt, to taste

Proceedings

Wash the spinach well. Chop the onion and brown it in a pan with a little extra virgin olive oil. Add the spinach and let it wilt. Season with salt and pepper to taste. Chill the spinach in a blast chiller until it is at room temperature.

Meanwhile, prepare the base of the pie.

Pour the flour, all the water, extra virgin olive oil and salt into a bowl. Knead until a homogeneous dough is obtained. Shape into a ball, cover with cling film and leave to rest for at least 30 minutes at room temperature.

In a bowl, mix the spinach with 1 egg, the ricotta cheese, 70 g Parmesan cheese and the nutmeg. Mix well.

Roll out ¾ of the dough fairly thin and place in a 24 cm mould sprinkled with oil. Pour in the spinach mixture, form 4 basins and place 1 egg in each. Sprinkle with the remaining Parmesan cheese and cover with the remaining piece of dough, also rolled out thinly.

Brush with extra virgin olive oil and bake for at least 50 minutes, until the dough is golden brown.

Pasqualina pie

Ingredients

Products used

Proceedings

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