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Name: Pascualina
Total time: 1 h 30 min
Yield: Serves 6
Cuisine: Italy
Ingredients: 300 g all-purpose flour; 150 g unsalted butter, cold, cubed; 1 egg (for dough); 2 tbsp cold water; 200 g fresh spinach, washed and chopped; 250 g ricotta cheese; 2 egg (for filling); 50 g grated Parmigiano-Reggiano; 1/2 tsp salt; 1/4 tsp nutmeg, ground; 1 tbsp olive oil; 1 small onion, finely chopped; 1 clove garlic, minced

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Italy1 h 30 minServes 6طُبخ من قبل

Pascualina

المكوّنات13

all-purpose flour300 g
unsalted butter, cold, cubed150 g
egg (for dough)1
cold water2 tbsp
fresh spinach, washed and chopped200 g
ricotta cheese250 g
egg (for filling)2
grated Parmigiano-Reggiano50 g
salt1/2 tsp
nutmeg, ground1/4 tsp
olive oil1 tbsp
onion, finely chopped1 small
garlic, minced1 clove

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طريقة التحضير

Make the dough by rubbing the flour and cold butter together, then add the egg and cold water, mix to form a smooth dough, wrap in plastic and chill for 30 minutes.
While the dough chills, heat olive oil in a pan and sauté the onion and garlic until translucent, add the spinach and cook until wilted, season with salt and nutmeg, then let the mixture cool.
In a bowl combine the cooled spinach mixture with ricotta, the two eggs, and grated Parmigiano-Reggiano, mixing until well incorporated.
Roll out two thirds of the dough and line a greased 23 cm (9 in) pie dish, fill with the ricotta‑spinach mixture, then roll out the remaining dough to cover, seal the edges and cut a few vent holes on top.
Brush the top crust with a beaten egg, bake in a preheated oven at 180 °C for 45–50 minutes until golden brown, then let rest 10 minutes before serving.