Spinach Pie with Egg

For the spinach pie with egg, first make the dough. To do this, put the flour with salt on a work surface, mix in 2 tablespoons of oil and knead with enough water (about 250 ml) to make a smooth, supple dough. Knead vigorously for about 10 minutes.

Then divide the dough into 12 equal-sized pieces, form into small balls and place on a floured cloth. Cover with a slightly damp cloth and let rest for about 1 hour.

For the filling, clean, sort and wash spinach. Put in a saucepan dripping wet and collapse, salt and boil briefly, then drain and cool.Squeeze spinach, chop finely and season with salt, pepper and marjoram.

Remove the crust from the bread roll, cut into small pieces and soak in the milk. Beat 2 eggs and stir in 2-3 tablespoons Parmesan. Fold in the slightly squeezed bread roll, ricotta and spinach. Season with salt and pepper.

Roll out a ball of dough on floured surface as thin as possible, then use your hands to carefully stretch it out even thinner in all directions (like a strudel dough).

Oil the tart pan, place the dough sheet in it so that it overlaps the edge of the baking pan by about 1 cm. Brush lightly with oil. Process 5 more portions of dough in the same way and place them one after the other in the mold. Brush each layer, except the last, with oil.

Spread the prepared filling over the dough, smooth it out and drizzle with a little oil. Using the back of a spoon, make evenly spaced sec

Preparation Tip:

Garnish the spinach pie with egg with some horseradish, cress or colorful sprouts. This gives the pâté the final touch visually and tastefully.

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