Pascualina (Uruguayan Spinach And Egg Pie)
The Quirky Foodster Team
Ingredients
- Fresh spinach, washed and chopped — 500 g (1.1 lb)
- Olive oil — 2 tbsp
- Medium onion, finely chopped — 1
- Ricotta cheese — 250 g (1 cup)
- Grated Parmesan cheese — 50 g (1/2 cup)
- Salt and black pepper, — to taste
- Of nutmeg — pinch
- Store-bought puff or shortcrust pastry (or homemade), about 300 g each — 2 sheets
- Large eggs (4 for filling wells, 1 beaten for egg wash) — 5
Method
- Heat the olive oil in a large frying pan over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the spinach in batches, cooking until wilted, about 5 minutes. Drain any excess liquid thoroughly.
- Remove from heat and stir in the ricotta, Parmesan, salt, pepper, and nutmeg until well combined.
- Preheat the oven to 190°C (375°F). Line a pie dish with one sheet of pastry, letting the excess hang over the edges.
- Spread the spinach and cheese mixture evenly over the pastry base.
- Using the back of a spoon, make 4 evenly spaced wells in the filling. Crack an egg into each well, keeping the yolks intact.
- Cover with the second pastry sheet, sealing the edges firmly and trimming any excess. Cut a small slit in the center for steam to escape.
- Brush the top with beaten egg.
- Bake for 40–45 minutes until the pastry is deep golden brown and crisp.
- Let rest for 10 minutes before slicing, so the eggs set properly and the pie holds its shape.
Introduction: Pascualina is a savory pie of spinach, ricotta or cheese, and whole eggs baked inside a thin, layered pastry, historically associated with Lent and Easter (the name derives from "Pascua," meaning Easter) though it is now enjoyed year-round.
Cultural Background: Pascualina is a savory pie of spinach, ricotta or cheese, and whole eggs baked inside a thin, layered pastry, historically associated with Lent and Easter (the name derives from "Pascua," meaning Easter) though it is now enjoyed year-round. Brought by Italian and Ligurian immigrants, it remains a popular lunch dish across Uruguay, often served warm or at room temperature.
Tips: Drain the cooked spinach very well before mixing with the cheese, as excess moisture can make the pastry soggy. Take care not to break the egg yolks when cracking them into the wells, as whole yolks are part of the dish's traditional presentation when sliced. Let the pie rest before cutting for the cleanest slices.
Variations: Use Swiss chard instead of or alongside spinach for a traditional variation. Add a handful of grated mozzarella for extra creaminess. This recipe is naturally vegetarian; a vegan version would require significant substitution and is not commonly made traditionally.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in an oven at 170°C (340°F) for 12–15 minutes until warmed through, or enjoy at room temperature as is traditional.
FAQs:
Q: Why is it called pascualina if it's eaten year-round?
A: The name references its historical association with Easter (Pascua), though today it is enjoyed throughout the year.
Q: Can I use frozen spinach instead of fresh?
A: Yes, thawed and thoroughly drained frozen spinach works well as a time-saving substitute.
Q: Is pascualina served hot or cold?
A: It can be enjoyed warm, at room temperature, or even cold, making it a versatile dish for picnics and gatherings.
- Fresh spinach, washed and chopped — 500 g (1.1 lb)
- Olive oil — 2 tbsp
- Medium onion, finely chopped — 1
- Ricotta cheese — 250 g (1 cup)
- Grated Parmesan cheese — 50 g (1/2 cup)
- Salt and black pepper, — to taste
- Of nutmeg — pinch
- Store-bought puff or shortcrust pastry (or homemade), about 300 g each — 2 sheets
- Large eggs (4 for filling wells, 1 beaten for egg wash) — 5
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