Spinach Pie (Pascualina)
Pascualina is a spinach pie often eaten in Uruguay. It is made with spinach or silver beet, sautéed onions, and a homemade pastry. You can cheat and make it with a store bought puff pastry.
Servings
6–8
3 onions, chopped finely
1 kg frozen spinach, defrosted
½ tsp freshly grated nutmeg
250 g cream cheese or ricotta
6 eggs
4 sheets frozen puff pastry
Olive oil
Salt to taste
Pepper to taste
Egg wash
Preheat oven to 190°C.
Sauté onions until golden.
Add spinach, cream cheese, nutmeg and salt and pepper to taste. Stir through until all ingredients are mixed together. Put aside to cool slightly.
Line a rectangular tray with puff pastry ensuring the pastry reaches right up to the edge of the tray.
Spread out the filling over the puff pastry, and with a spoon make 6 holes in the filling so you can pour in the whole eggs.
Crack eggs one by one and pour into the holes.
Cover the pie with more pastry sealing the edges.
Brush pastry all over with egg wash and bake in a hot oven for 40 minutes until pastry is golden.
40 minutes
Serve with roasted sweet potato and steamed green beans.