Torta Pasqualina with Paglierina, spinach, and whole eggs
W120-160 flour 220 g
Butter 110 g
Eggs 45 g
Water 20 g
Salt 2 g
Powdered sugar 5 g
Paglierina 250 g
Spinach 400 g
4
fresh eggs
4
hard-boiled eggs
Salt
Pepper
La preparazione della ricetta
1
For the shortcrust pastry: mix eggs, water, salt, and sugar. Then add the softened butter and finally the flour.
2
For the filling: blanch the spinach and squeeze it very well. Chop it finely and add the beaten eggs, salt, and pepper.
3
Line the previously buttered and floured baking pan with the shortcrust pastry. Cut the Paglierina into cubes and fill the bottom of the pan. Place the spinach filling on top.
4
Decorate with strips of shortcrust pastry and the hard-boiled eggs and bake at 170°C for 40-50 minutes.
