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    You are in: Home / Recipes / Egg & Spinach Hors D'oeuvres (Torta Pascualina) Recipe
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    Egg & Spinach Hors D'oeuvres (Torta Pascualina)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    30 mins

    50 mins

    Derf's Note:

    An appetizer from Uruguay, delicious! from a 1973 cook book given to me by my son. Latin American Cooking. Love it and so did every one else!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Brush a 9x12x2 inch baking pan with butter.
    2. 2
      Cover with 3 layers phyllo dough, brushing the surface of each layer with melted butter.
    3. 3
      Sprinkle 1 tablespoon grated cheese over the third layer.
    4. 4
      Cover with 3 more layers, brushing each layer with butter.
    5. 5
      Combine 4 tablespoons grated cheese with the spinach, salt, pepper, nutmeg, cream and flour and mix well.
    6. 6
      Spread over the layered dough and cover with the egg slices.
    7. 7
      Repeat the procedure with the remaining 6 leaves of dough, brushing the top layer generously with melted butter.
    8. 8
      Bake in a preheated 350°F oven for 50 minutes until crisp, flaky and golden.
    9. 9
      Cut into serving pieces and serve hot or cold.

    Ratings & Reviews:

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    Nutritional Facts for Egg & Spinach Hors D'oeuvres (Torta Pascualina)

    Serving Size: 1 (100 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 281.1
     
    Calories from Fat 178
    63%
    Total Fat 19.7 g
    30%
    Saturated Fat 10.5 g
    52%
    Cholesterol 197.7 mg
    65%
    Sodium 476.8 mg
    19%
    Total Carbohydrate 16.8 g
    5%
    Dietary Fiber 0.7 g
    3%
    Sugars 0.5 g
    2%
    Protein 8.8 g
    17%

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