Pascualina

Name: Pascualina
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 8 servings
Cuisine: Uruguayan
Ingredients: 600g flour; 4 tbsp olive oil; Water as needed; Salt; 1kg fresh spinach, blanched and chopped; 500g ricotta cheese; 100g grated Parmesan; 4 eggs for filling mixture; 6 whole eggs for embedding; Nutmeg; Salt and pepper; 2 tbsp olive oil

Pascualina (pahs-kwah-LEE-nah)

Spinach and Egg Pie

⏱ Prep Time 1 hour 30 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 382 kcal

A stunning layered pie of paper-thin pastry encasing a rich filling of spinach, ricotta, and whole eggs nestled into wells so the yolks remain perfectly soft when sliced.

Nutrition & Info

Protein 18.0g

Carbs 28.0g

Fat 22.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ gluten ⚠ eggs ⚠ dairy ⚠ wheat

Equipment Needed

rolling pin springform pan pastry brush

Presentation Guide

Vessel: springform pan, sliced

Garnishes: none

Accompaniments: mixed green salad

Ingredients

600g flour
4 tbsp olive oil
Water as needed
Salt
1kg fresh spinach, blanched and chopped
500g ricotta cheese
100g grated Parmesan
4 eggs for filling mixture
6 whole eggs for embedding
Nutmeg
Salt and pepper
2 tbsp olive oil

Instructions

1
Make dough: mix flour, salt, olive oil, and water. Knead until smooth. Divide into 2 portions, rest 30 minutes.
2
Prepare filling: mix chopped spinach, ricotta, Parmesan, 4 beaten eggs, nutmeg, salt, and pepper.
3
Roll one dough portion paper-thin. Line an oiled springform pan, letting dough hang over edges.
4
Spread spinach-ricotta filling evenly. Make 6 wells with the back of a spoon.
5
Crack one whole egg into each well. Season eggs with salt.
6
Roll second dough portion thin, cover the pie. Crimp and seal edges. Brush with olive oil. Poke steam vents.
7
Bake at 180C for 45 minutes until golden. Rest 10 minutes before slicing.

💡

Did You Know?

When you slice a perfect pascualina, each slice should reveal a cross-section of a whole egg yolk — achieving this consistently is considered a mark of a skilled home cook.

Chef's Notes

Equipment Tips

rolling pin
springform pan
pastry brush

Garnishing

none

Accompaniments

mixed green salad

The Story Behind Pascualina

Pascualina arrived in Uruguay with Genoese immigrants in the 19th century and is named after Pasqua (Easter), when it was traditionally prepared. The Uruguayan version became a year-round staple, especially for Sunday family lunches. Its complex layered construction and the art of embedding whole eggs make it a showpiece of Uruguayan-Italian culinary heritage.

🕐 Traditionally enjoyed easter tradition, sunday lunch 📜 Origins: Genoese Italian immigrant origin, 19th century

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