URUGUAY TORTA PASCUALINA EGG AND SPINACH HORS D'OEUVRES

Uruguay Torta Pascualina Egg and Spinach Hors D'oeuvres image

Provided by Olha7397

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 652.1, Fat 27.9, SaturatedFat 12.8, Cholesterol 182, Sodium 1083.6, Carbohydrate 80.8, Fiber 3.1, Sugar 0.8, Protein 17.4