Tarte de Pascoa - Portuguese Easter Pie Recipe
Tarte de Pascoa - Portuguese Easter Pie
Flavors of Portugal
Total time: 1hr to 2hr

Prep. time: 20 minutes
Cooking time: 1 hour with regular pastry or 20 minutes with phyllo

Difficulty: Easy
Chef's Note
This "tart" makes a delicious and colorful addition to your Easter table. To simplify the recipe, replace the pastry described below with purchased phyllo pastry.
Phyllo pastry, or use the recipe below
- 500 g (18 oz.) flour
- 2 tbsp. oil
- A pinch of salt
- 150 ml (10 tbsp.) water

- 500 g (18 oz.) Spinach
- 60 g (2 oz.) Parmesan cheese
- 6 Eggs
- 30 g (2 tbsp.) butter
- 1 onion, minced
- Milk
- Salt

 Making the pastry

  1. Energetically combine all the ingredients for the pastry to make a smooth elastic dough; divide into 18 parts;
  2. roll out each part with a rolling pin to form a disk 20 cm (8") in diameter; brush with oil.

Assembly and baking

  1. Cook the spinach in boiling water; drain and dry by pressing the water out with your hands;
  2. sauté the onion in the butter until softened; let cool; beat 2 eggs in a bowl with a little milk; add the grated Parmesan, spinach and onion and season with salt;
  3. spread 9 pieces of pastry in the bottom of a tart mold, letting them come up the sides; pour in half of the spinach mixture; place the hardboiled eggs in a circle; cover with the remaining spinach;
  4. cover everything with 9 pieces of pastry, folding the edges in towards the middle;
  5. brush the tart with a little oil and a few drops of water;
  6. place on a non-stick or lightly buttered baking sheet; place in a preheated 200° C (400° F) oven for one hour; if the tart is browning too quickly, cover with a sheet of aluminum foil.

If using phyllo pastry

  1. Brush each sheet with warm oil;
  2. reduce the baking time to 20 minutes.


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