Spinach Pie (Pascualina)
Photo: Alpha, CC BY-SA 2.0
Pascualina is a spinach pie from Uruguay with whole eggs baked inside the filling. Each slice shows a round of set egg surrounded by spinach, onion and cream cheese or ricotta, with a little nutmeg to keep the greens interesting. The contributor suggests store-bought puff pastry as a shortcut, and using frozen spinach keeps the work light. It feeds six to eight, one egg per hollow.
Instructions
Heat the oven to 190°C. Warm a little olive oil in a pan and cook the chopped onions until they turn golden.
Add the defrosted spinach, cream cheese or ricotta, nutmeg, salt and pepper to the onions. Stir until everything is evenly mixed, then set the filling aside to cool slightly.
Line a rectangular tray with puff pastry, making sure it reaches right up to the edges of the tray.
Spread the filling over the pastry. Use a spoon to press six hollows into the filling, spaced so each one can hold a whole egg.
Crack the eggs one at a time and slide each into a hollow.
Cover the pie with more pastry and press the edges together to seal. Brush the top all over with egg wash.
Bake in the hot oven for 40 minutes, until the pastry is golden. Serve with roasted sweet potato and steamed green beans.
Real ingredients, clean nutrition.
Plant-based protein, superfoods, and pantry staples made from whole ingredients. Recipes on their blog too.
Browse Sprout Living →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
