World Flavors Cookbook

Pascualina

Uruguayan Easter spinach pie — layers of pastry filled with spinach, ricotta, and whole eggs, baked until golden.

Cuisine: Uruguay

Ingredients

• 2 sheets store-bought or homemade shortcrust pastry
• 600g spinach, blanched and squeezed dry
• 300g ricotta
• 100g Parmesan, grated
• 4 whole eggs (for inside) + 1 beaten egg (for wash)
• Nutmeg, salt, pepper

Instructions

1. Mix spinach, ricotta, Parmesan, nutmeg, salt, and pepper.
2. Line a deep pie dish with pastry.
3. Add half the spinach mixture.
4. Make 4 wells. Break a whole egg into each.
5. Cover with remaining spinach.
6. Top with second pastry sheet. Seal edges.
7. Brush with beaten egg.
8. Bake at 180C for 40-45 minutes.