Spinach And Cheese Pie (pascualina)
This Spinach and Cheese Pie, also known as Pascualina, is a classic dish in Uruguayan cuisine. It features a delicious combination of spinach, cheese, and eggs, all wrapped in a flaky pastry crust. It's perfect for a hearty breakfast, brunch, or even as a light dinner option.
Ingredients
- 2 9-inch pie crusts
- 1 pound fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 4 eggs
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let it cool.
- In a large bowl, beat the eggs. Add the ricotta cheese, mozzarella cheese, nutmeg, salt, and pepper. Mix well.
- Stir in the cooked spinach mixture until well combined.
- Place one pie crust in a pie dish. Pour the spinach and cheese mixture into the crust.
- Place the second pie crust on top and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is set.
- Let it cool for a few minutes before slicing and serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 15g
- Carbohydrates
- 25g
- Fat
- 18g
Supplies
9-inch pie dish Skillet Large bowl
Tools
Oven Mixing spoon Knife Cutting board
Serving suggestions
Serve the Spinach and Cheese Pie warm, alongside a fresh salad or some roasted vegetables for a complete meal.
Tips & tricks
Make sure to squeeze out any excess moisture from the cooked spinach before adding it to the cheese mixture to prevent a soggy pie crust.
Cost
$15