Uruguay Torta Pascualina Egg And Spinach Hors Doeuvres Recipes

URUGUAY TORTA PASCUALINA EGG AND SPINACH HORS D'OEUVRES

Steps:

• Brush a 9x12x2 inch baking pan with butter.
• Cover with 3 layers phyllo dough, brushing the surface of each layer with melted butter.
• Sprinkle 1 tablespoon grated cheese over the third layer. Cover with 3 more layers, brushing each layer with butter.
• Combine 4 tablespoons grated cheese, with the spinach, salt, pepper, nutmeg, cream and flour and mix well.
• Spread over the layered dough and cover with the egg slices. Repeat the procedure with the remaining 6 leaves of dough brushing each layer with butter, brush the top layer generously with melted butter.
• Bake in a preheated 350°F oven for 50 minutes until crisp, flaky and golden. Cut into serving pieces and serve hot or cold. Serves 8.

TORTA PASCUALINA (ARGENTINE SPINACH PIE)

Steps:

• Preheat the oven to 350 degrees.
• Place the bottom crust in your pie plate.
• Cook the spinach, drain it, and chop it finely.
• Saute the chopped onion in a little cooking spray.
• Mix together the spinach, the onion, and the rest of the ingredients.
• Pour the mixture into the pie crust.
• Add the top crust and seal.
• Bake for 30-40 minutes.

TORTA PASQUALINA

Steps:

• If making the olive oil dough, put the flour on a clean surface into a mound, then add the salt, oil and enough water to make a smooth dough, about 1 cup.
• Knead for about 10 minutes until smooth, and divide the dough into 12 equal portions, and let rest for 1 hour, covered with a damp towel.
• If using puff pastry, allow the pastry to come to room temperature.
• While the dough is resting, begin to prepare the filling by cooking the spinach in a large pot.
• Drain, squeeze until very dry and chop, then season with salt and pepper.
• Add the crumbs to the spinach in a bowl, and add the ricotta, parmesan and cubed ham, and mix well.
• Beat two of the eggs, and fold into the spinach ricotta mixture.
• Preheat the oven to 400 degrees F.
• For the olive oil dough, roll out each ball dough thinly on a lightly floured surface, into an 11-12 inch circle.
• Brush a 10 inch baking dish, or spring-form pan with a little oil, and drape the first sheet of pastry over the pan, allowing an equal amount to overlap the rim.
• Brush pastry with oil, and continue to roll out another 5 layers, brushing oil between each layer.
• If using puff pastry, roll out the two layers until fairly thin, making them large enough to cover a 10 inch spring-form pan with a good overhang to cover the filling.
• Lay one layer over the other to cover the bottom and sids of the pan.
• Put the filling into the pan, smoothing it evenly.
• Make four hollows evenly spaced around the filling, and carefully crack the eggs into the hollows.
• For the olive oil dough version, roll out the remaining balls of dough, brushing with oil between each.
• Roll over the pie, and press the edges inward.
• Brush the top with oil, and prick the top carefully, being careful not top pierce the eggs.
• For the puff pastry version, fold the overhanging edges of pastry over the top of the pie, folding to fit.
• Beat the egg with a teaspoon of water and brush over the top of the puff pastry.
• Bake for about 60 minutes, or until the pie is golden brown.
• Serve warm, or at room temperature.