For the dough
1 1/2 cups all-purpose flour (180 g)
1 pinch of salt
1/2 cup cold butter, cut into small pieces (100 g)
2 eggs
1 tablespoon cold water
For the filling
4 cloves of garlic, minced
1 tablespoon olive oil
1 tablespoon butter
1 medium bunch of spinach, chopped (420 g), cleaned and chopped
1/4 cup all-purpose flour (30 g)
1/2 cup milk (120 ml)
3 eggs
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 egg whites
1/4 cup grated Parmesan cheese (30 g)
For the dough
1 1/2 cups all-purpose flour (180 g)
1 pinch of salt
1/2 cup cold butter, cut into small pieces (100 g)
2 eggs
1 tablespoon cold water
For the filling
4 cloves of garlic, minced
1 tablespoon olive oil
1 tablespoon butter
1 medium bunch of spinach, chopped (420 g), cleaned and chopped
1/4 cup all-purpose flour (30 g)
1/2 cup milk (120 ml)
3 eggs
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 egg whites
1/4 cup grated Parmesan cheese (30 g)
Make the dough: in a medium bowl, combine the flour, salt, and butter
Mix with your fingers until it forms a crumbly mixture
Add the eggs and water, and knead slightly with your hands
Form into a ball with the dough
Wrap in plastic wrap and refrigerate for about 15 minutes
Preheat the oven to 180°C (medium)
Roll out the dough directly onto the bottom of a removable-bottom tart pan (28 cm diameter)
Trim the edges of the dough with a knife, then place the dough into the pan
Form the remaining dough into small balls and press them against the side of the pan to completely cover it
Trim the edges again
Use a fork to prick the bottom and sides of the crust in several places
Line with four overlapping sheets of aluminum foil
Bake in the preheated oven until the crust is set (about 20 minutes)
Remove from the oven and discard the foil
Continue baking until golden brown (about 10 minutes)
Let cool, then unmold and serve immediately
260 calories per slice
