Uruguay Torta Pascualina Egg And Spinach Hors Doeuvres Recipes

URUGUAY TORTA PASCUALINA EGG AND SPINACH HORS D'OEUVRES

Steps:

• Brush a 9x12x2 inch baking pan with butter.
• Cover with 3 layers phyllo dough, brushing the surface of each layer with melted butter.
• Sprinkle 1 tablespoon grated cheese over the third layer. Cover with 3 more layers, brushing each layer with butter.
• Combine 4 tablespoons grated cheese, with the spinach, salt, pepper, nutmeg, cream and flour and mix well.
• 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.
• Bake in a preheated 350°F oven for 50 minutes until crisp, flaky and golden. Cut into serving pieces and serve hot or cold. Serves 8.

TORTA PASCUALINA (ARGENTINE SPINACH PIE)

Steps:

• Preheat the oven to 350 degrees.
• Place the bottom crust in your pie plate.
• Cook the spinach, drain it, and chop it finely.
• Saute the chopped onion in a little cooking spray.
• Mix together the spinach, the onion, and the rest of the ingredients.
• Pour the mixture into the pie crust.
• Add the top crust and seal.
• Bake for 30-40 minutes.

SPINACH BALLS - HORS D'OEUVRES

Steps:

• Saute onion in butter until translucent.
• In large bowl, combine onion/butter mixture with remaining ingredients, blending well.
• Shape into 1 inch balls.
• Bake on ungreased cookie sheet@350F for 15 minutes.
• Serve with dipping sauce made of 1/2 cup light mayo and 1-2 tablespoons horseradish.