John Myers
Ingredients for 6 servings:
- 450 g puff pastry, frozen
- 1 kg spinach
- Salt
- nutmeg
- 2 tbsp olive oil
- 8 eggs
- 500 g ricotta
- 80 g Parmesan, grated
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Thaw the puff pastry. Briefly blanch the washed and sorted spinach in boiling salted water, then drain, rinse, squeeze dry, and finely chop. Mix the spinach with a little salt, nutmeg, and 1 tablespoon of oil. Mix 2 eggs with 40g of Parmesan and ricotta. Mix in the spinach. Hard-boil and peel the remaining eggs. Roll out the dough on a floured surface into 3 round sheets, 2 of which should be slightly larger than the pan. Place one of the larger sheets in the greased 26cm springform pan, extending well over the edge. Brush with ½ teaspoon of oil and place the second larger sheet on top. Spread the spinach and ricotta mixture on top. Press in the hard-boiled eggs and sprinkle everything with the remaining Parmesan. Brush the smaller sheet of dough with a little oil and place it on top of the filling. Fold the overlapping edges inward and press down. Pierce the torta several times with a pin and bake at 180°C for about 60 minutes. It can be served warm or cold!
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