Cookbook:Spinach Pie (Pascualina)
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Spinach Pie (Pascualina) | |
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Category | Pie recipes |
Servings | 6–8 |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
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.
Ingredients
[edit | edit source]- 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
Procedure
[edit | edit source]- 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.