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.

Spinach And Cheese Pie (pascualina)

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

  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
  3. Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let it cool.
  4. In a large bowl, beat the eggs. Add the ricotta cheese, mozzarella cheese, nutmeg, salt, and pepper. Mix well.
  5. Stir in the cooked spinach mixture until well combined.
  6. Place one pie crust in a pie dish. Pour the spinach and cheese mixture into the crust.
  7. 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.
  8. Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is set.
  9. 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