Pasqualina or Spinach and cheese pie

It is an Italian recipe that usually is done during Pasqua (Easter) hence the name Pasqualina. It is also done with ricotta cheese instead of parmigiano.

Recipe (x2 main course) (x4 starter)

600g spinach

2 white onions

100g grated parmigiano reggiano

1 tsp nutmeg

3 eggs

Salt and pepper

375g ready rolled puff pastry

Butter for brushing

Milk for brushing

Cook the spinach until wilted then drain, squeeze dry and chop finely. Chop the onions. Heat a knob of butter in a frying pan and add the onions, cook until soft then add the spinach, the parmigiano, salt and pepper to taste, nutmeg and mix well, cook for1-2 minutes so to absorbe any water left in the spinach. Remove from heat. Once the spinach mixture has cooled slightly add one egg and mix to combine all the ingredients.

 

Brush some butter on a pie dish, lay the puff pastry and add the mixture, make two indentations in the filling, then place an egg in each. Cover with more puff pastry, brush with milk (It works well if you want to save on egg wash or save some calories when brushing with butter!).

 

 

 

Put in a preheat oven at 180^o C for 30 min or until the pastry is golden brown.

 

Before serving make sure the slices have a piece of egg or an egg in each especially when you are serving children or will be a war!!!

ENJOY