Pasqualina Pie

Ingredients

• 300 g flour
• 70 g butter
• 2 tbsp oil
• Salt
• 300 g spinach
• 2 tbsp breadcrumbs
• 4 eggs
• 100 g Parmesan
• 7 tbsp oil
• Salt
• Pepper (freshly ground)
• flour (for rolling)
• fat (for the pan)
• flour (for the pan)
• 4 eggs
• 1 egg

Instructions

1. 1.

   Sift flour onto a work surface, mix with salt and create a well in the center. Cut butter into small pieces and distribute around the well. Add oil to the center, pour about 70 ml lukewarm water, knead into a smooth dough, divide into four equal balls, wrap each in cling film and refrigerate for about 30 minutes.

2. 2.

   Wash spinach, dry, chop finely. Mix with breadcrumbs, eggs, grated cheese, 5 tbsp oil, salt, and pepper.

3. 3.

   Dust the work surface lightly with flour. Roll out each dough portion very thinly. Line a greased and floured pie tin (about 24 cm diameter) with one dough sheet. Brush the sheet with remaining oil, lay a second dough sheet on top, spread the filling over it. Peel hard‑cooked eggs, place them in the filling, cover with the two remaining dough sheets. Press dough edges together firmly and brush the pastry with beaten egg.

4. 4.

   Place in a cold oven (lower rack) and bake at 180 °C for 50–60 minutes until lightly browned.