Tarta Pascualina (Argentine Spinach and Egg Pie)
Local name: Tarta pascualina
In short: Two layers of pastry around a creamy spinach and ricotta filling with whole eggs baked inside, giving a pretty cross-section when sliced. It takes about 1 h 35 min in total and makes 8 servings.
- Prep
- 40 min
- Cook
- 55 min
- Total
- 1 h 35 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 490 kcal
Tarta pascualina is the savory pie Argentines bake for Lent, Easter and any weekend lunch. Two layers of dough surround a filling of spinach, onion and creamy ricotta, and whole eggs are set into the filling so each slice shows a golden yolk. It is served warm or at room temperature with a salad, and it is just as good cold the next day. The name comes from Pascua, the Spanish word for Easter.
Instructions
- Wash the fresh spinach and cook it in a large pot with only the water clinging to the leaves for 3 to 4 minutes until wilted. Cool, then squeeze it very dry and chop it. If using frozen, thaw and squeeze it dry.
- Heat the oil in a skillet over medium heat. Cook the onion for 6 minutes until soft, then add the garlic for 1 minute. Let cool.
- Mix the spinach, onion mixture, ricotta, grated cheese, the 2 beaten eggs, nutmeg, salt and pepper in a large bowl.
- Heat the oven to 190°C (375°F). Line a 26 cm (10 in) pie pan or tart pan with one sheet of dough, leaving the edges hanging over.
- Spread the filling in the pan. Make 4 evenly spaced wells with the back of a spoon and crack an egg into each, then season each lightly with salt.
- Cover with the second sheet of dough. Fold the edges over and crimp to seal. Cut 2 or 3 small steam vents, avoiding the eggs, and brush the top with the yolk mixture.
- Bake for 45 to 50 minutes until the crust is deep golden and the yolks are set. Rest for 15 minutes before slicing.
Tips
- Squeeze the spinach as dry as you can. Excess water makes the base soggy and the filling loose, so wring it in a clean towel.
- Swiss chard works in place of spinach, and many Argentine cooks use it. For homemade dough, use a basic butter shortcrust.
Questions and answers
Can I use frozen spinach for tarta pascualina?
Yes. Use about 600 g (1.3 lb), thawed and squeezed very dry. It saves time and works just as well as fresh.
How do I keep the whole eggs centered?
Make deep wells in the filling before cracking each egg into a small cup and sliding it in. The filling holds the eggs in place as it bakes.
Can I freeze tarta pascualina?
Yes, baked, for up to 2 months. Thaw in the fridge overnight and reheat at 180°C (350°F) for 15 minutes to crisp the crust.
How long does it take to make Tarta Pascualina (Argentine Spinach and Egg Pie)?
About 1 h 35 min in total: 40 min of preparation and 55 min of cooking.
How many calories are in Tarta Pascualina (Argentine Spinach and Egg Pie)?
About 490 kcal per serving, with 20 g of protein, 32 g of carbohydrates and 30 g of fat. These values are estimates.
Nutrition per serving
| Calories | 490 kcal |
|---|---|
| Protein | 20 g |
| Carbohydrates | 32 g |
| Fat | 30 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
