Torta Pascualina (Spinach and Ricotta Pie)

Ingredients

• about 450 g Frozen spinach
• about 425 g Ricotta cheese
• 6 large Eggs
• 0.5 cup Grated Parmesan cheese
• 0.25 teaspoon Nutmeg
• 0.75 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 each Pie crusts

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Thaw the about 450 g of frozen spinach. Once thawed, squeeze out as much excess water as possible. This is important to prevent a watery filling.
3. 3In a large bowl, combine the squeezed spinach, about 425 g of ricotta cheese, 4 of the large eggs, 0.5 cup of grated Parmesan cheese, 0.25 teaspoon of nutmeg, 0.75 teaspoon of salt, and 0.25 teaspoon of black pepper. Mix everything together until well combined.
4. 4Carefully line a pie dish with one of the 2 pie crusts. Gently press it into the dish.
5. 5Pour the spinach and ricotta mixture evenly into the pie crust-lined dish.
6. 6Using a spoon, make 2 small wells or indentations in the surface of the filling. Carefully crack the remaining 2 large eggs into these wells.
7. 7Place the second pie crust over the filling. Trim any excess crust from the edges and then crimp the top and bottom crusts together firmly to seal the pie. You can flute the edges if you like.
8. 8Bake in the preheated oven for 40-45 minutes. The Torta Pascualina is done when the crust is golden brown and the filling is set. You may see some bubbling around the edges.

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