Torta Pascualina Argentine Spinach Pie
Discover the rich flavors and cultural charm of Torta Pascualina, a traditional Argentine spinach pie that’s as visually stunning as it is delicious. Encased in flaky, golden puff pastry, this savory dish features a creamy ricotta and spinach filling, accented with Parmesan cheese and a hint of nutmeg for a subtle depth of flavor. The show-stopping detail lies in the whole eggs nestled within the filling, which bake to perfection and create a striking visual effect when sliced. Simple to make yet impressively elegant, this pie is perfect for brunches, casual dinners, or festive gatherings. Serve warm or at room temperature for a comforting and satisfying meal packed with wholesome spinach and authentic Argentine flair.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 sheets Frozen puff pastry sheets (thawed)
- 500 grams Fresh spinach (washed and roughly chopped)
- 250 grams Ricotta cheese
- 50 grams Grated Parmesan cheese
- 1 medium Onion (finely chopped)
- 2 cloves Garlic cloves (minced)
- 2 tablespoons Olive oil
- 4 large Eggs (uncooked)
- 1 large Egg (for egg wash)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional, freshly grated)
Instructions
Preheat your oven to 180°C (350°F). Line a 9-inch (23cm) pie dish with one puff pastry sheet and let the edges overhang slightly. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
Add the fresh spinach to the skillet and cook until wilted, about 3-5 minutes. Remove from the heat and let the mixture cool slightly.
In a large mixing bowl, combine the ricotta cheese, grated Parmesan, and cooked spinach mixture. Season with salt, black pepper, and optional nutmeg. Mix well to incorporate all ingredients.
Spread half of the spinach mixture evenly over the puff pastry-lined pie dish.
Using a spoon, create three or four small wells in the spinach layer. Crack one uncooked egg into each well, being careful to keep the yolks intact.
Cover the eggs with the remaining spinach mixture, spreading it evenly over the top.
Place the second puff pastry sheet over the filling, sealing the edges by pinching the top and bottom pastry sheets together. Trim any excess pastry and crimp the edges decoratively.
Beat the remaining egg and use it to brush the top of the pastry for a glossy finish.
Using a knife, cut a few small slits in the top of the pastry to allow steam to escape during baking.
Bake in the preheated oven for 40-45 minutes, or until the pastry is golden brown and puffed.
Allow the pie to cool for at least 10 minutes before slicing and serving. Enjoy Torta Pascualina warm or at room temperature!
Nutrition Facts
Calories |
1889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.3 g | 171% | |
| Saturated Fat | 53.9 g | 270% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1129 mg | 376% | |
| Sodium | 4612 mg | 201% | |
| Total Carbohydrate | 95.0 g | 35% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 10.8 g | ||
| Protein | 102.2 g | 204% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 2256 mg | 174% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 3666 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
