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Torta Di Spinaci

10 oz. spinach, blanched 1 minute, drained, dried and chopped

2 cups all purpose flour, extra for kneading dough

1/2 cup unsalted butter(4 oz.)

1 egg yoke plus 3 whole eggs, beaten

3 tbs milk

1/4 cup golden raisins, soak 30 minutes in water, drain

3/4 cup heavy cream

1/2 cup grated Parmesan cheese

salt and ground pepper

2 1/2 tbs (1 oz.) Pine nuts

To make dough by hand: Pour flour into a bowl, add salt and the butter.

Using fingertips, work the butter into flour until a crumbly dough forms.

Add the egg yoke and milk, incorporate, and knead dough into a ball. Wrap in

plastic wrap and refrigerate for 1 hour.

Food processor dough: Combine flour and salt in the work bowl and using

metal blades process briefly to mix. Add butter and process until the

ingredients resemble course meal. Next add egg yoke and milk and process

until dough forms a ball around the blades. Remove dough, shape to ball,

wrap in plastic wrap and refrigerate for 1 hour.

Pre−heat oven to 350 degrees. Using 1 tbs. butter, grease a 9 inch tart pan

with a removable bottom and then dust with flour. Using a lightly floured

board, roll out the dough into a round shape, making it 1 inch larger than

the diameter of the pan. Line the prepared pan with the pastry dough and

trim.

In a bowl, combine the blanched, chopped spinach, raisins, whole eggs, cream

and Parmesan cheese. Mix well and season with salt and pepper to taste. Pour

into the pastry−lined tart pan and top with the pine nuts. Bake in oven

until it is golden, about 40 minutes. Remove, let cool slightly and then

transfer to a serving dish. Serve Torta luke warm or cool.

Torta Di Spinaci 15

 

 

 

 

 

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