Torta Pasqualina (Italian Easter Pie)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 979 cal. | (47 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 65 g | (56 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 4 μg | (20 %) | ||
| Vitamin E | 18.3 mg | (153 %) | ||
| Vitamin K | 300.2 μg | (500 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 209 μg | (70 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 38.8 μg | (86 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 789 mg | (20 %) | ||
| Calcium | 454 mg | (45 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 27 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 549 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 70 grams butter
- 2 Tbsps vegetable oil
- salt
- For the filling
- 300 grams Spinach
- 2 Tbsps breadcrumbs
- 4 eggs
- 100 grams Parmesan
- 7 Tbsps vegetable oil
- salt
- freshly ground peppers
- Pastry flour (for working the dough)
- Fat (for the baking dish)
- Pastry flour (for the baking dish)
Preparation steps
Mound up the flour on a work surface, mix with salt and make a well in the center of the flour. Cut the butter into small pieces and distribute around the flour. Pour the oil in the center, add about 70 ml (approximately 1/4 cup) of lukewarm water and knead to make a smooth dough. Shape into 4 equal balls, wrap each in plastic wrap and refrigerate for about 30 minutes.
Rinse the spinach, spin dry and chop. Mix with bread crumbs, eggs, finely grated cheese, 5 tablespoons oil and season with salt and pepper.
Dust the work surface with flour. Roll out the dough portions thinly. Line a greased and floured pie dish (about 24 cm diameter) (approximately 9 inches) with a sheet of dough. Brush the sheet of dough with the remaining oil, lay the second sheet of dough on it and spread the filling on top. Peel the hard-boiled eggs, press into the filling and cover with the two remaining dough sheets. Press around the edges firmly to seal and brush the pie with the beaten egg.
Place the pie in a cold oven on the lower rail and set the heat to 180°C (approximately 350°F). Bake for 50-60 minutes until lightly browned. Remove from the oven, slice and serve.
