Torta Di Spinaci
ItalianVegetarianAdvanced110 minBy Northstar
Ingredients
Servings
4
- 10 oz spinach, blanched 1 minute, drained, dried and chopped
- 2 cup all-purpose flour, plus extra for kneading
- 0.5 cup unsalted butter (4 oz)
- 1 large egg yolk plus 3 whole eggs, beaten
- 3 tbsp milk
- 0.3 cup golden raisins, soaked 30 minutes and drained
- 0.8 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 1 tsp salt and ground pepper
- 2 0.5 tbsp pine nuts
Instructions
- 1
Make dough: combine flour and salt in a bowl. Work in butter with fingertips until crumbly. Add egg yolk and milk and knead into a ball. Wrap in plastic and refrigerate 1 hour.
- 2
Preheat oven to 350°F. Grease a 9-inch tart pan and dust with flour.
- 3
Roll out dough into a round 1 inch larger than the pan. Line the prepared pan and trim edges.
- 4
In a bowl, combine blanched spinach, raisins, 3 beaten eggs, cream, and Parmesan. Mix well and season with salt and pepper.
- 5
Pour filling into pastry-lined pan and top with pine nuts.
- 6
Bake until golden, about 40 minutes. Remove and cool slightly. Serve lukewarm or cool.