Tarta Pascualina (Easter Pie)
4 bunches of spinach or the same amount of frozen or canned spinach
1 onion, finely chopped
1 clove garlic, minced
3 tbsp. oil
1 cup grated cheese
salt and spices
For the dough:
2 cups flour
50 gr. butter
1/2 cup water
Cook the spinach and drain well.
Chop and jump in oil with onion and garlic.
A preparation is added to the cheese, eggs*, salt and seasonings to taste.
The dough** is prepared to work the butter with the flour and salt until smooth and then add in water until tender kneading and homogeneous.
It is divided into two parts and the first is lined roasting pan where you put the preparation of spinach.
Can lay eggs raw in the filling, making a hole to place each egg.
With the other half of the dough cover the pie edges joining.
Set oven to medium-high (200C - 400 F) for about 40 minutes.
*Can use 2 chopped hard boiled eggs in the preparation, omitting raw eggs over the filling.
**The dough can be substituted with other recipes like salt dough cake , puff pastry or dough pascualina.
no nutrition information available
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