Tarta Pascualina (Uruguayan Spinach and Egg Pie)
Local name: Tarta pascualina
In short: A double-crust pie of spinach, ricotta and Parmesan with whole eggs baked inside, served warm or at room temperature. It takes about 1 h 35 min in total and makes 8 servings.
- Prep
- 50 min
- Cook
- 45 min
- Resting
- 1 h
- Total
- 1 h 35 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 535 kcal
Tarta pascualina is the pie of Uruguayan lunch boxes, picnics and quick family dinners: a double crust holding spinach or chard, ricotta and Parmesan, with whole eggs baked into the filling so each slice shows a golden yolk. It is easy to make ahead and just as good cold as hot. Many cooks buy ready-made pastry discs for speed, but a simple butter dough, as below, is not hard and tastes better.
Instructions
- Make the pastry. Rub the butter into the flour and salt with your fingertips until the mixture looks like coarse crumbs, then add ice water a tablespoon at a time until the dough just holds together. Divide into two disks, one slightly larger, wrap and chill for 1 hour.
- Wash the spinach and cook it in a large covered pot with only the water that clings to the leaves, for 2 to 3 minutes until wilted. Cool, squeeze out as much liquid as you can and chop finely.
- Cook the onion in the olive oil for 6 minutes until soft, then add the garlic for 1 minute. Mix with the spinach and let it cool, then stir in the ricotta, Parmesan, the 2 beaten eggs, nutmeg, salt and pepper.
- Heat the oven to 200°C (400°F). Roll the larger disk into a 32 cm (13 in) circle and line a 24 cm (9 1/2 in) pie dish, leaving the edge overhanging.
- Spread half of the filling in the crust. Press 5 shallow wells into it with the back of a spoon, crack a whole egg into each and add a pinch of salt. Cover with the rest of the filling, keeping the yolks whole.
- Roll out the second disk and lay it over the pie. Trim and crimp the edges to seal, brush the top with the egg yolk and milk, and cut 3 small slits for steam.
- Bake for 40 to 45 minutes, until the crust is deep golden and the eggs are set. Cool for 15 minutes before slicing.
Tips
- Squeeze the cooked spinach very dry, or the filling will leak and the bottom crust will turn soggy.
- Short on time? Use two sheets of store-bought pastry in place of the homemade dough.
Questions and answers
Can I make pascualina ahead of time?
Yes. Bake it a day ahead and refrigerate it, then reheat at 180°C (350°F) for 15 minutes. It is also good cold.
Can I use frozen spinach for pascualina?
Yes. Use about 500 g (1.1 lb) of frozen leaf spinach, thawed and squeezed very dry.
Is pascualina served hot or cold?
Both. It is eaten warm from the oven, and also at room temperature for picnics and lunch boxes.
How long does it take to make Tarta Pascualina (Uruguayan Spinach and Egg Pie)?
About 1 h 35 min in total: 50 min of preparation and 45 min of cooking.
How many calories are in Tarta Pascualina (Uruguayan Spinach and Egg Pie)?
About 535 kcal per serving, with 19 g of protein, 40 g of carbohydrates and 33 g of fat. These values are estimates.
Nutrition per serving
| Calories | 535 kcal |
|---|---|
| Protein | 19 g |
| Carbohydrates | 40 g |
| Fat | 33 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
