Some Notes...
This was a very cool and tasty recipe and would be great for gatherings. Two things were issues, but I think they could be easily resolved next time: 1) the original cooking time (1 hour) was too short to hard boil the eggs, which is how they were supposed to turn out (per the picture). I would leave this in at least 1 hour 20 minutes, and likely a bit more than that. It's basically impossible to test how done the eggs are before cutting into the torta, so if you are not OK with less-cooked eggs (which were also delicious, actually, because then the yolks ran a bit into the spinach mixture), then I'd err on the side of too long rather than too short; 2) the rolled dough that forms the ring around the torta seemed very thick. It might be better to trim a bit more of this so that it wouldn't be as thick and would cook through. Finally, I'd consider adding garlic next time for additional flavor. The addition of the red pepper flakes below is mine (the original didn't have these), and I think I would add more next time.
The link above is the original recipe, in German, but because it contains step-by-step instructions with images, I recommend visiting the site so that you can see exactly how to roll the crust at the end.
Ingredients
Crust
500 g all purpose flour
3 Tbsp olive oil
salt (to taste)
ca. 250-270 ml water
oil for 'painting' the layers
Filling
1 kg fresh spinach leaves, washed and end of stems removed100 g Parmesan
500 g Ricotta
2-3 sprigs of fresh marjoram (I used fresh oregano and dried marjoram as a substitute)
2 large shallots (I used just over 1/2 of a large onion), diced
pinch of nutmeg
2-3 Tbs Butter
8 eggs (we used 6)
salt and pepper and red pepper flakes
Instructions
1. Mix oil, flour, salt, and water and then knead for 10 minutes until you have a smooth, elastic dough. I used the Kitchenaid and its dough hook for about 8 minutes after the initial mixing was complete. Divide into 8 rounds (and one very small 9th round) and let sit, under a damp towel, for 1 hour.
2. Saute the onion in oil, adding salt, pepper, and red pepper flakes. When onions are translucent (about 5-7 minutes), add spinach on top. Add salt and pepper to taste. Mix and allow to steam until spinach is completely wilted. Drain and let cool slightly in a colander.
3. Chop spinach mixture finely and put into bowl with ricotta and Parmesan cheeses. Mix thoroughly. Add in nutmeg and oregano/marjoram. Mix to combine.
4. Roll out 4 of the dough balls and then stretch until incredibly thin (like Strudel dough). I rolled them first to about 8-inch rounds and then took the round and ever-so-slightly pulled them apart by putting the edge of the dough over the tops of my hands and pulling them apart slightly. Do this until the dough is approximately double the width you started with. Lay one layer into springform pan, allowing excess dough to hang over the sides. Brush gently (!) with oil and then lay a 2nd layer on top. Do this two more times (not oiling the 4th layer).
5. Add in filling to springform pan. Make little indents for the number of eggs you wish to add and drop a 1/3 Tbsp of butter into each one. Crack eggs and gently pour eggs into indents.
6. Repeat process with rolling out and stretching remaining 4 balls of dough and create the top layers, being sure to brush oil between each one. Oil the top layer. Use 9th mini ball to roll out and cut out shapes to decorate the top of the torta. Oil these as well.
7. Trim and then roll the overhanging dough into the torta. Poke a few holes in the top and put into a 375 degree oven for 1 hour and 20 minutes.
Instructions
1. Mix oil, flour, salt, and water and then knead for 10 minutes until you have a smooth, elastic dough. I used the Kitchenaid and its dough hook for about 8 minutes after the initial mixing was complete. Divide into 8 rounds (and one very small 9th round) and let sit, under a damp towel, for 1 hour.
2. Saute the onion in oil, adding salt, pepper, and red pepper flakes. When onions are translucent (about 5-7 minutes), add spinach on top. Add salt and pepper to taste. Mix and allow to steam until spinach is completely wilted. Drain and let cool slightly in a colander.
3. Chop spinach mixture finely and put into bowl with ricotta and Parmesan cheeses. Mix thoroughly. Add in nutmeg and oregano/marjoram. Mix to combine.
4. Roll out 4 of the dough balls and then stretch until incredibly thin (like Strudel dough). I rolled them first to about 8-inch rounds and then took the round and ever-so-slightly pulled them apart by putting the edge of the dough over the tops of my hands and pulling them apart slightly. Do this until the dough is approximately double the width you started with. Lay one layer into springform pan, allowing excess dough to hang over the sides. Brush gently (!) with oil and then lay a 2nd layer on top. Do this two more times (not oiling the 4th layer).
5. Add in filling to springform pan. Make little indents for the number of eggs you wish to add and drop a 1/3 Tbsp of butter into each one. Crack eggs and gently pour eggs into indents.
6. Repeat process with rolling out and stretching remaining 4 balls of dough and create the top layers, being sure to brush oil between each one. Oil the top layer. Use 9th mini ball to roll out and cut out shapes to decorate the top of the torta. Oil these as well.
7. Trim and then roll the overhanging dough into the torta. Poke a few holes in the top and put into a 375 degree oven for 1 hour and 20 minutes.
