Spinach and parmesan pie recipe

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This is a version of torta di spinaci made by my grandmother, which you can buy at Emilia Romagna bakeries and enjoy hot or cold, in addition to torta di patate and sweet torta di riso.

Hours

preparation time: 50 minutes, plus 30 minutes of rest

Cooking time: 30-35 minutes

Serve

Six to eight

Ingridients

For the crust

  • 400 g of pasta flour type 00
  • Approximately 150 ml of warm water
  • 4 tablespoons olive oil, plus extra for lubrication and brushing
  • For the filling
  • 1 kg spinach (not baby spinach)
  • 6 tablespoons of quality extra virgin olive oil, plus a brush additive
  • 200 g freshly grated Parmesan cheese
  • Freshly grated nutmeg

Method

  1. Preheat the oven to 190C / 170C fan / gas 5.
  2. In a large bowl, sift the pasta flour and add a large pinch of salt. Add warm water and olive oil and stir until combined into a batter.
  3. Knead for three minutes, then wrap in cling film and let rest for 15 minutes.
  4. Meanwhile, prepare the spinach. Remove all large stems and wash the leaves thoroughly. Drain and dry with a salad drill or kitchen paper to remove excess water.
  5. Cut the spinach into strips and place in a larger bowl. Season well and leave for 10 to 15 minutes.
  6. Squeeze out the excess water, then add the olive oil, parmesan, generously grated nutmeg and black pepper. Mix everything well.
  7. Divide the dough into six pieces. Pass each piece of dough through the rollers of the pasta machine and gradually adjust the settings until it is thin enough to see your fingers through it. However, you can use a rolling pin and continue rolling and stretching the pieces of dough until you get the desired length (about 12 x 40 cm) and thickness.
  8. Coat a greased 27 cm cake tin with strips of dough, making sure there are no gaps, and leave the excess dough overhang. Add the stuffing mixture and press it. Fold the excess pastry to close the cake, then coat it with any extra pastry to make sure it is completely closed. Coat with a pinch of olive oil.
  9. Bake for 25 minutes until golden brown and the cake becomes crispy.
  10. Carefully turn the cake over on a lined baking tray, remove the baking tray and lightly coat it with oil. Return to the oven to crisp the top (starting as the bottom of the cake) for another five to 10 minutes.
  11. Take the cake out of the oven and serve at room temperature.

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