Torta de Pasquelina

I got really lucky with this recipe. I have seen several versions but none of them thrilled me. Already having committed this item to a feast and having bought the ingredients I tweaked the seasoning, forgot the onion that I was going to add and thankfully ended up with a fabulous appetizer that will please anyone who likes spinach. CATEGORY: Vegetables Recipe Name: Torta de Pasquelina Ingredients: Crust 1 1/8 c flour 1/2 T olive oil 1/3 c cold water Filling 1 1/2 oz grated parmesan 6 1/4 oz ricotta 10 oz frozen spinach 1/2 t salt 1 t pepper 1 t lemon juice Other 4 eggs Steps: CRUST * mix flour and oil then * add water until it slips the bowl. This may take a few minutes of mixing. * Divide it into 2 pieces, one about 2/3rds and the second about 1/3. Set aside. FILLING * thaw the spinach then squeeze out liquid. * mix all ingredients together ASSEMBLY * roll out crusts, the larger one needs to be 3"+ larger than your pie tin, the smaller one only needs to be as large as your pie tin * center the large crust in the pan, hanging over the edges * put filling in pan with an even top * use a shotglass or other item to create 4 holes in filling that go to the bottom crust * break an egg into each hole * place top crust in center * fold edges of bottom crust over the top crust decoratively * bake at 350 for 1 hour NOTES: * Every recipe that I have seen for this has double crusts with olive oil between. I personally think this makes it too fussy so I just made single crusts * I would not bother with fresh spinach as you end up with the same product and a much higher cost.