Pascualina is a double-crusted, savory tart that's a traditional dish from Urugauy and Argentina. It's composed of spinach and eggs in a filled pie pastry baked in the oven. Served during Easter celebrations, the delicious main course is one that may be enjoyed anytime of the year. Torta pascualina is part of the culinary heritage of these two countries.
Chef Laura Arredondo is from Punta del Este, Uruguay. She, husband Nestor, and son Eugenio moved to the United States in the mid-2000's. Once here, they opened Martin Fierro restaurant in downtown Paducah, Kentucky.
Authentic Spanish cuisine with full flavors and fermented favorites required little effort. The entire Nunez Familia played important roles in the family business. There are so many wonderful Spanish dishes and Laura has agreed to share many of her recipes with you...our readers.
In Uruguay, Pascualina can be enjoyed all year round and is an impressive dish no matter the occasion. It can be found everywhere, from bakeries to street food stalls or cafe's. Just remember to squeeze all of the liquid out of the greens. It's a vegetarian dish not to be forgotten. Simply delicious.
PASCUALINA (Spanish Spinach Pie)
Ingredients (serves 8)
2 pie crusts
1/4 cup milk
3 bags frozen spinach (thawed)
1/4 teaspoon nutmeg
cup parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
7 to 9 eggs (two eggs for the filling, four to six 'wells' and one for egg wash)
1/2 teaspoon sugar
2 pie crusts
Filling: 2 leeks and one onion chopped and cook in pan w a little milk.
Add 3 bags of frozen spinach already thawed and pressed to release liquid.
Mix everything and add 2 eggs, salt, pepper, nutmeg , and some parmesan cheese.
Mix well .
Cover a round or rectangular baking dish with the pie crust and fill with the spinach mix.
Make 4-6 holes with a spoon where you’re going to put an egg in each one.
Cover with the top crust, and paint w egg w a little sugar.
Bake at 400 for 35 min.
You can eat hot or cold.
And the next day it’s even better.