Egg & Spinach Hors D'oeuvres (Torta Pascualina)

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!!

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

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

Directions

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