Pascualina (Argentine Spinach Pie)

Discover the delightful flavors of Argentine cuisine with Pascualina, a savory spinach pie that blends flaky pastry with a creamy, cheesy filling. Perfect for lunch, dinner, or a festive gathering, Pascualina offers a comforting and satisfying taste that will please the whole family.

Ingredients

• 2 sheets puff pastry or 1 package of shortcrust pastry
• 1 kg (about 2 lbs) fresh spinach, washed and chopped
• 1 large onion, finely chopped
• 3 hard-boiled eggs, chopped
• 200 g (7 oz) ricotta or cottage cheese
• 100 g (3.5 oz) grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Nutmeg, a pinch
• 1 egg, beaten (for brushing the pastry)

Instructions

1. Prepare the Filling

   Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent. Add the chopped spinach and cook until wilted and most of the moisture has evaporated. Remove from heat and let it cool slightly. In a large bowl, combine the cooked spinach and onion with ricotta, Parmesan, chopped hard-boiled eggs, salt, pepper, and a pinch of nutmeg. Mix until well incorporated.

2. Assemble the Pascualina

   Preheat the oven to 180°C (350°F). Roll out one sheet of pastry and place it in a greased pie dish, letting the edges hang over the sides. Spread the spinach and cheese filling evenly over the pastry. Cover with the second sheet of pastry and press the edges to seal. Cut a few small slits on top to allow steam to escape. Brush the top with the beaten egg for a golden finish.

3. Bake

   Bake in the preheated oven for 35–40 minutes, or until the pastry is golden brown and crisp.

4. Serve

   Let the Pascualina cool for a few minutes before slicing. Serve warm or at room temperature. It pairs beautifully with a fresh salad or roasted vegetables, and also makes a delicious snack or picnic option.