Torta Pasqualina
Nutritional values
(Percentage of daily recommendation)
| Calorie | 800 cal. | (38 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 644.8 μg | (1,075 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 315 μg | (105 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 32.7 μg | (73 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 1,362 mg | (34 %) | ||
| Calcium | 603 mg | (60 %) | ||
| Magnesium | 147 mg | (49 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 61 μg | (31 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 17.8 g | |||
| Uric acid | 135 mg | |||
| Cholesterol | 369 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the dough
- 500 grams Pastry flour
- 2 Tbsps olive oil
- ½ tsp salt
- For the preparation
- vegetable oil (for brushing)
- Pastry flour (for the work surface)
- For the filling
- 1 kilogram Spinach
- 2 tsps chopped marjoram
- 1 day old White roll
- 80 grams freshly grated Parmesan
- 100 milliliters milk
- 500 grams Ricotta cheese
- 50 grams butter
- 8 eggs
- salt
- freshly ground peppers
Preparation steps
For the dough: Mix flour with salt on a work surface, add 2 tablespoons oil, mix with sufficient water (about 250 ml)(approximately 1 cup) and knead into a smooth dough. Knead approximately 10 minutes. Then divide dough into 12 equal pieces, shape into small balls and place on a tea towel dusted with flour. Cover with a damp cloth and let rest for about 1 hour.
For the filling: Rinse and trim spinach. Place spinach in a pot and briefly blanch in salted boiling water, then drain and leave to cool. Squeeze excess moisture out of spinach, chop finely and season with salt, pepper and marjoram.
Remove crusts from bread, chop and soak in milk. Whisk 2 eggs and stir in 2-3 tablespoons Parmesan cheese. Add squeezed bread, ricotta and spinach. Season with salt and pepper.
Roll out balls of dough on a floured surface as thin as possible, then with your hands gently pull in all directions even thinner (like a pastry).
Grease springform pan with oil. Line with dough sheet so that it overlaps the edge of the pan approximately 1 cm (approximately 3/8 inch). Lightly coat with oil. Process 5 more dough portions as well and place in succession into the pan. Each layer, except the last, brush with oil.
Spread prepared filling on the dough, flatten it and drizzle with a little oil. Press with the back of a spoon six evenly spaced wells in the filling. Into each, add a small amount of butter. Carefully slide 6 eggs into each of the wells, keeping yolk intact. Season with eggs with salt and pepper and sprinkle with remaining cheese.
Roll out remaining portions of dough thinly and also put successively into the pan, in each case again brushing thinly with oil, cover edge with pieces of butter. Roll the overlapping dough inward and press firmly.
Brush dough surface with oil. Gently prick some holes, so that the steam can escape. Bake in a preheated oven at 200°C (approximately 400°F) until golden brown in about 75 minutes. Remove from oven and serve lukewarm or cooled.
