Tarte de Pascoa - Portuguese Easter PieTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 20 minutes
Cooking time: 1 hour with regular pastry or 20 minutes with phyllo
Difficulty: Easy
Nutritional values
per 100 g
Energy:181.9 kcal
Proteins:8.1 g
Fats:6.4 g
Carbohydrate:23 g
Fibers:1.5 g
Sugar:0.7 g
Cholesterol:87.3 mg
Sodium:172.7 mg
Calcium:89.2 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
*Phyllo pastry, or use the recipe below
500
g
flour
30
ml
oil
2
ml
salt
150
ml
water
*Filling
500
g
spinach
60
g
parmesan cheese
6
eggs
30
g
butter
1
onion, minced
milk
salt
METHOD
Making the pastry- Energetically combine all the ingredients for the pastry to make a smooth elastic dough; divide into 18 parts;
- roll out each part with a rolling pin to form a disk 20 cm (8") in diameter; brush with oil.
Assembly and baking
- Cook the spinach in boiling water; drain and dry by pressing the water out with your hands;
- sauté the onion in the butter until softened; let cool; beat 2 eggs in a bowl with a little milk; add the grated Parmesan, spinach and onion and season with salt;
- spread 9 pieces of pastry in the bottom of a tart mold, letting them come up the sides; pour in half of the spinach mixture; place the hardboiled eggs in a circle; cover with the remaining spinach;
- cover everything with 9 pieces of pastry, folding the edges in towards the middle;
- brush the tart with a little oil and a few drops of water;
- place on a non-stick or lightly buttered baking sheet; place in a preheated 200° C (400° F) oven for one hour; if the tart is browning too quickly, cover with a sheet of aluminum foil.
If using phyllo pastry
- Brush each sheet with warm oil;
- reduce the baking time to 20 minutes.
CHEF'S NOTES
This "tart" makes a delicious and colorful addition to your Easter table. To simplify the recipe, replace the pastry described below with purchased phyllo pastry.
