Torta Pasqualina (Italian Easter Pie)

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Torta Pasqualina (Italian Easter Pie)
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Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
979
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie979 cal.(47 %)
Protein33 g(34 %)
Fat65 g(56 %)
Carbohydrates66 g(44 %)
Sugar added0 g(0 %)
Roughage3.9 g(13 %)
Vitamin A1.2 mg(150 %)
Vitamin D4 μg(20 %)
Vitamin E18.3 mg(153 %)
Vitamin K300.2 μg(500 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.7 mg(64 %)
Niacin8.8 mg(73 %)
Vitamin B₆0.3 mg(21 %)
Folate209 μg(70 %)
Pantothenic acid2.7 mg(45 %)
Biotin38.8 μg(86 %)
Vitamin B₁₂2.9 μg(97 %)
Vitamin C38 mg(40 %)
Potassium789 mg(20 %)
Calcium454 mg(45 %)
Magnesium84 mg(28 %)
Iron5.5 mg(37 %)
Iodine47 μg(24 %)
Zinc4.4 mg(55 %)
Saturated fatty acids27 g
Uric acid87 mg
Cholesterol549 mg
Complete sugar3 g

Ingredients

for
4
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)
For preparation
4 eggs
1 egg
How healthy are the main ingredients?
SpinachParmesansalteggegg

Preparation steps

1.

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.

2.

Rinse the spinach, spin dry and chop. Mix with bread crumbs, eggs, finely grated cheese, 5 tablespoons oil and season with salt and pepper.

3.

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.

4.

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.