World Flavors Cookbook

Torta Pascualina

Name: Torta Pascualina
Cook time: 45 min
Cuisine: Uruguay
Ingredients: 2 sheets of pie dough (hojaldre), 1kg spinach or chard (cooked and squeezed dry), 500g ricotta cheese, 100g parmesan, 6-8 eggs, 1 onion, salt, pepper, nutmeg

A savory double-crusted pie filled with spinach or chard, ricotta, and whole hard-boiled eggs that are visible when sliced.

Cuisine: Uruguay

Ingredients

2 sheets of pie dough (hojaldre), 1kg spinach or chard (cooked and squeezed dry), 500g ricotta cheese, 100g parmesan, 6-8 eggs, 1 onion, salt, pepper, nutmeg

Instructions

1. Sauté the onion and mix with the dry greens, ricotta, parmesan, and 2 raw eggs. Season with nutmeg. 2. Line a round baking pan with one dough sheet. 3. Spread the filling evenly. 4. Make 4-6 small wells in the filling and crack a whole raw egg into each. 5. Cover with the second dough sheet and seal the edges. 6. Prick the top and bake at 180°C (350°F) for 45 minutes until golden.