Torta PascualinaSpinach and Egg Pie

Name: Torta Pascualina (Spinach and Egg Pie)
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Uruguay
Ingredients: 500 g Shortcrust Pastry; 500 g Spinach (roughly chopped); 150 g Onion (finely chopped); 30 g Unsalted Butter; 300 g Ricotta Cheese; 60 g Parmesan (finely grated); 1 pcs Egg (beaten); 1 pcs Egg (beaten); 3 pcs Egg; 8 g Salt; 3 g Black Pepper

A Río de la Plata version of torta pascualina, with spinach, ricotta, cheese, and whole eggs enclosed in pastry.

Prep

30m

Cook

50m

Serves

Estimated

Nutrition

Per serving

636kcal

Calories

23g

Protein

43g

Fat

41g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Crust

500g
Shortcrust Pastry

Filling

500g
Spinach (roughly chopped)
150g
Onion (finely chopped)
30g
Unsalted Butter
300g
Ricotta Cheese
60g
Parmesan (finely grated)

Crust

1pcs
Egg (beaten)

Filling

1pcs
Egg (beaten)
3pcs
Egg
8g
Salt
3g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Melt the unsalted butter in a pan over medium heat and cook the onion until soft and sweet.
02
Add the spinach and cook just until wilted. Remove the pan from the heat and let the mixture cool slightly.
03
Mix in the ricotta cheese, Parmesan, salt, and black pepper until evenly combined.
04
Stir the beaten eggs into the spinach filling until evenly combined.
05
Preheat the oven to 190°C (375°F). Line a pie dish with part of the shortcrust pastry.
06
Spoon in the filling and make evenly spaced hollows in the surface. Crack the whole eggs into the hollows.
07
Cover with the remaining shortcrust pastry, seal the edges, and brush the top with the beaten eggs.
08
Bake until the pastry is golden and the egg filling reaches 71°C (160°F), then let the pie rest before slicing.

Ratings & Reviews

No reviews yet.