Name: Uruguay Torta Pascualina Egg And Spinach Hors D'Oeuvres
Yield: 4 servings
Ingredients: 12 phyllo pastry; 8 tablespoons butter, melted; 6 tablespoons grated parmesan cheese; 2 cups cooked spinach, squeezed dry; 1/2 teaspoon salt; fresh ground black pepper; 1/4 teaspoon nutmeg; 1/4 cup cream; 1 tablespoon flour; 6 hard-boiled eggs, sliced

Servings: 4 persons

12 phyllo pastry
8 tablespoons butter, melted
6 tablespoons grated parmesan cheese
2 cups cooked spinach, squeezed dry
1/2 teaspoon salt
fresh ground black pepper
1/4 teaspoon nutmeg
1/4 cup cream
1 tablespoon flour
6 hard-boiled eggs, sliced

1
Brush a 9x12x2 inch baking pan with butter.
2
Cover with 3 layers phyllo dough, brushing the surface of each layer with melted butter.
3
Sprinkle 1 tablespoon grated cheese over the third layer. Cover with 3 more layers, brushing each layer with butter.
4
Combine 4 tablespoons grated cheese, with the spinach, salt, pepper, nutmeg, cream and flour and mix well.
5
Spread over the layered dough and cover with the egg slices. Repeat the procedure with the remaining 6 leaves of dough brushing each layer with butter, brush the top layer generously with melted butter.
6
Bake in a preheated 350u00b0F oven for 50 minutes until crisp, flaky and golden. Cut into serving pieces and serve hot or cold. Serves 8.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Uruguay Torta Pascualina Egg And Spinach Hors D'Oeuvres

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