"pascualina" of spinach "thermomix"

Put in the glass flour, butter, 1 teaspoon salt, 100 g of water and mix 20 sec / speed 4. Mix another 20 sec / reverse rotation / speed 2, this will help to release the mass of the blades. Remove the dough from the glass and form a flattened ball. You wrap it in plastic wrap and reserve in refrigerator until ready to use

Filling: place the onion, bacon, paprika, oil and crush 6 sec / speed 5; with spatula ingredients down to the bottom of the glass

Add to the vessel 50 g of water and cook 10 min / 120 ° C / reverse rotation / speed 1

With the sauce in the glass, and in 3 batches, add fresh spinach leaves and with a spatula, crush 5 sec / speed 5, without removing from the vessel (spinach crushed) add the second batch of sheets spinach and crush 5 sec / speed 5, the last third batch add spinach leaves and crush 6s / speed 6

Insert the butterfly in the blades, add milk, other salt, pepper and program 6 min / 90 ° C / reverse rotation / speed 1

Add the Parmesan cheese, 3 eggs and mix 20 sec / speed 3. Reserve.

Preheat oven to 180 C. Enmantequille the mold. Reserve.

Turn dough onto a lightly floured surface. A roller extend two thin sheets: a sheet for the base, larger and ensuring that the film protrudes mold, the second sheet to the cover, smaller and create a decorative fold

Line the base mold with the larger lamina (as mentioned in the previous section). Add the reserved spinach and with the help of a spoon made 4 holes to deposit raw eggs in each (which will be hard during baking) mixture, cover the surface of the "pascualina" with the smallest sheet and roll the edges of the sheet inwards creating a decorative fold

Take the oven for 25-30 minutes (180 ° C). Wait 10-15 minutes before cutting and serving