Torta pasqualina with Paglierina, spinach and whole eggs


  • Flour W120-160 220 g
  • Butter 110 g
  • Eggs 45 g
  • Water 20 g
  • Salt 2 g
  • Icing sugar 5 g
  • Paglierina 250 gr
  • Spinach 400 g
  • 4 fresh eggs
  • 4 hard-boiled eggs
  • Pepper


  • 1

    For the pasta brisé: mix eggs, water, salt and sugar. Then add softened butter and finally the flour.

  • 2

    For the filling: blanch the spinach and squeeze it out vigorously. Chop it finely and add beaten eggs, salt and pepper.

  • 3

    Butter and flour the baking pan and then spread pasta brisé over it. Cut the pagliarina into cubes and fill the bottom of the baking pan. Place the spinach filling on top.

  • 4

    Decorate with strips of pasta brisé and the hard-boiled eggs and bake in the oven at 170°C for 40-50 minutes.

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