Torta pasqualina
Instructions
Prepare a mixture of right consistency amalgamating 600 g flour, two tablespoons of olive oil, a little water and salt.
Dividend 6 pieces, roll and place to rest covered for at least an hour.
Wash the spinach, remove the white part of the coast, cut them into strips and boil them in salted water.
Then drain and extract the remaining water with a cloth place the beets on a large platter, season with salt and sprinkle with cheese and a pinch of finely chopped Marjoram.
Mix the quagliata (already without serum) with 25 g of sifted flour and a pinch of salt and, while stirring, add the cream.
After a baking tray greased with oil, prepare the first thin pastry made from one of the pieces of dough, spread it on the bread pan and grease it with oil.
Proceed to the following, while for the third browse instead of grease put the beets, distribute evenly and drizzle with a little olive oil and spread the quagliata.
This last layer form of dimples with a spoon and, in each, asking a scratchy of butter and then a whole egg.
Drizzle with olive oil, parmesan, salt and pepper.
Cover with remaining three sheets in excess of the height of the Board, uneven inward forming a rim to a cord.
Bake in oven at medium heat for 40-45 minutes.
