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Chilean   -   Spinach Torte   adapted from Three Generations of Chilean Cuisine by M Umana-Murray

  • 1 Pound Spinach -- or swiss chard
  • 2 Cups French Bread -- cubed
  • 1 Cup Milk
  • 1 Medium Onion -- finely chopped
  • 3 Cloves Garlic -- finely chopped
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Unsalted Butter
  • Salt And Pepper -- to taste
  • Nutmeg -- to taste
  • 2 Large Eggs -- beaten
  • 1/2 Pound Monterey Jack Cheese -- grated
  • 4 Cups All-Purpose Flour
  • 1/4 Cup Corn Oil
  • 1 Large Whole Eggs
  • 1/4 Cup Olive Oil
  • 1 Cup Salsa De Tomates
Directions Preheat oven to 375 degrees. Blanch spinach for 2 minutes. Drain spinach and finely mince. Soak bread in milk and then puree. Saute onion and garlic in olive oil and butter. Remove from heat, add spinach, bread mixture, salt, pepper and nutmeg. Mix well. Add beaten eggs and cheese. Set aside. Mix flour, corn oil, whole egg, and enough salted water to make a firm dough. Lightly knead the dough until it becomes easy to roll. Divide dough into 5 parts and roll into circles 9 inches in diameter. Butter a 9 inch mold, place one dough layer, brush olive oil over it. Follow with some of the spinach mixture. Add more dough. Continue to alternate ending with a dough layer coated with oil. Bake 45 minutes. Unmold, cut into wedges and serve hot with salsa de tomates on top.
Serves 10
Time to Make 0:00

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