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.
Source and licence
"Spinach Pie (Pascualina)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Spinach_Pie_(Pascualina), revision 4517289), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Spinach_Pie_(Pascualina)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4517289
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 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
Method
- 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.
- Serve with roasted sweet potato and steamed green beans.