Torta Pascualina

Takes 120 minutes | Serves 6 |

Ingredients

2 discs shortcrust pastry
300 g fresh spinach
500 g chard (green leaves only)
1 unit red pepper
2 tablespoons oil
1 unit onion
4 units hard boiled eggs
2 units eggs
250 g grated mozzarella
50 g grated Parmesan cheese
some to taste salt
some to taste pepper
1 teaspoon nutmeg
1 tablespoon sugar
250 g butter
450 g flour
1 teaspoon salt for pastry

Steps

Pascualina

• Preheat oven to 180C.
• Blanch chard and spinach in boiling salted water for 3 minutes, drain, cool, and squeeze out excess water.
• Sauté onions and peppers, then add chard and spinach, and sauté for 8-10 minutes. Season with salt, pepper, and nutmeg.
• Combine raw eggs with mozzarella and parmesan, then mix with cooled vegetables.
• Place first dough disc in a high-edge mold, fill with mixture, add halved hard-boiled eggs, cover with second dough disc, seal edges, and brush with egg wash. Sprinkle with sugar.
• Bake for 40 minutes.

Shortcrust pastry

• Combine flour and salt, add butter to get a crumbly dough. Add water as needed to form dough, divide, roll out, and chill for 30 minutes.