Pascualina — Print Recipe — The Culinary Codex

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.

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.