FOR THE CRUST
2 1/3 cups all-purpose flour (200g)
1/2 cup water (120ml)
1/4 cup olive oil (60ml)
1/2 teaspoon salt
FOR THE FILLING
6 cups fresh spinach leaves, chopped (400g)
300g ricotta cheese
1/2 cup heavy cream (120ml)
2 tablespoons all-purpose flour
4 tablespoons grated Parmesan cheese
Chopped fresh parsley or chives, to taste
4 eggs
2 tablespoons unsalted butter
Salt and black pepper, to taste
FOR THE CRUST
2 1/3 cups all-purpose flour (200g)
1/2 cup water (120ml)
1/4 cup olive oil (60ml)
1/2 teaspoon salt
FOR THE FILLING
6 cups fresh spinach leaves, chopped (400g)
300g ricotta cheese
1/2 cup heavy cream (120ml)
2 tablespoons all-purpose flour
4 tablespoons grated Parmesan cheese
Chopped fresh parsley or chives, to taste
4 eggs
2 tablespoons unsalted butter
Salt and black pepper, to taste
MAKE THE CRUST: Place the flour on a flat surface and make a depression in the center
Add the water, olive oil, and salt
Mix with your fingers until a dough forms and divide it into four equal parts
Cover with a damp cloth and let it rest for 10 minutes
PREPARE THE FILLING: Wash the spinach leaves and place them still fresh in a pan
Cover and cook over medium heat until wilted
Drain, chop well, and reserve
In a bowl, mix the ricotta cheese with heavy cream and flour
Add the cooked spinach, 2 tablespoons of Parmesan cheese, and season with salt, pepper, and parsley. Reserve
Roll out one part of the dough to a thickness of about 1/8 inch
Place it in a buttered 9x13-inch baking dish
Roll out another part of the dough to the same thickness
Place it on top of the filling
Pour the ricotta mixture over the filling and make four depressions in the mixture
Crack an egg into each depression
Sprinkle with remaining Parmesan cheese and dot with butter
Roll out the remaining two parts of the dough to the same thickness
Place one on top of the other, pressing the edges together to seal the tart
Bake in a preheated oven at 350°F for 1 hour or until golden brown
Serve warm or cold
(Approximately 257 calories per serving)
