10 ounces spinach, blanched 1 minute, drained, dried and chopped
2 cups of flour, extra for kneading dough
1 / 2 cup butter (4 ounces)
1 egg yolk plus 3 whole eggs, beaten
3 tablespoons milk
1 / 4 cup raisins to soak for 30 minutes in water and wastewater
3 / 4 cup cream
1 / 2 cup grated Parmesan cheese
Salt and freshly ground pepper
2 1 / 2 tablespoons (1 ounce) pine nuts
Preparation
To make dough by hand: Pour flourlike salt in a bowl, and butter.
Created with the tip of your fingers, work butter into flour until mixture is crumbly.
Add to integrate the egg yolks and milk and knead dough into a ball. Wrap in plastic wrap and refrigerate for 1 hour. Processor pasta: flour and salt into the bowl and work with metal blades process briefly to mix. Butter and process until the ingredients resemble course meal.
Next, add egg yolk and milk and process until dough forms a ball around the blade.Remove dough, shaped ball, wrap in plastic wrap and refrigerate for 1 hour.
Pre-oven to 350 degrees. With 1 tbsp. Butter, grease 9-inch cake pan with removable bottom and then sprinkle with flour. With a lightly floured board, shape the dough into a round, making it one inch larger than the diameter of the pot.
Line prepared pan with the dough and cut.
In a bowl, combine the blanched, chopped spinach, raisins, whole eggs, cream and parmesan cheese. MixtureSeason well with salt and pepper. Pour the dough in the baking dish coated with pine nuts and give. Bake until golden brown, about 40 minutes.
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