Torta di spinaci
Spinach quiche

Ingredients for 3 hungry people  

• 250g flaky pastry
• 400g spinach
• 100g 6-12 month aged cheese, not too spiced
• 50g Parmigiano Reggiano
• 1 clove garlic
• 1 egg (90g)
• 8g extra virgin olive oil
• 5g salt
• 1g nutmeg
• pepper
• parchment paper

Procedure

1. Heat up the olive oil in a pan with the pressed garlic;
2. Add the spinach and let it dry with no lid for 6 minutes;
3. Preheat the oven at 180°, ventilated;
4. Grate the parmesan and cut the cheese in strips;
5. Mix the spinach with the egg, cheese, pepper, salt, pepper, nutmeg, and parmesan;
6. Lay the pastry in a baking dish with the edges (figure ), on top of parchment paper;
7. Puncture the pastry with a fork;
8. Fill the pastry and fold the edges (figure );
9. Bake for 30 minutes, serve warm or cold, but wait 5 minutes minimum.

Tip: The right cheese for this recipe is Fontina, you should use a similar cheese.

Figure: Section of the edges of flaky pastry, filling procedure. First lay down the dough to cover the bottom, with a 1.5 to 2cm long edge (1), then add the filling (2), finally fold the edge inwards (3).