👨‍🍳 Instruktioner

1. 1

   For the pastry: Combine flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Mix egg yolks with ice water and gradually add to flour mixture until dough just comes together. Wrap in plastic and chill for at least 30 minutes.

   💡 Proffstips: Don't overwork the dough.
2. 2

   For the filling: In a large bowl, combine ricotta, squeezed spinach, Parmesan, nutmeg, salt, and pepper. Mix well.

   💡 Proffstips: Ensure spinach is thoroughly squeezed to avoid a watery filling.
3. 3

   Preheat oven to 190°C (375°F). Roll out two-thirds of the pastry and line a 24-26 cm (9-10 inch) pie dish. Trim excess pastry.

4. 4

   Spread the ricotta-spinach mixture evenly into the pastry-lined dish. Make 6 small wells in the filling and carefully crack one whole egg into each well.

   💡 Proffstips: Be gentle when cracking the eggs to keep the yolks intact.
5. 5

   Roll out the remaining pastry and place it over the filling. Crimp the edges to seal. Cut a few vents in the top crust.

6. 6

   Brush the top crust with the beaten egg wash. Bake for 40-50 minutes, or until the pastry is golden brown and the eggs are set.

   💡 Proffstips: If the crust starts to brown too quickly, loosely tent with foil.
7. 7

   Let the torta cool for at least 15-20 minutes before slicing and serving.