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.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.

Step 3

Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant.

Step 4

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.

Step 5

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.

Step 6

Spread half of the spinach mixture evenly over the puff pastry-lined pie dish.

Step 7

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.

Step 8

Cover the eggs with the remaining spinach mixture, spreading it evenly over the top.

Step 9

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.

Step 10

Beat the remaining egg and use it to brush the top of the pastry for a glossy finish.

Step 11

Using a knife, cut a few small slits in the top of the pastry to allow steam to escape during baking.

Step 12

Bake in the preheated oven for 40-45 minutes, or until the pastry is golden brown and puffed.

Step 13

Allow the pie to cool for at least 10 minutes before slicing and serving. Enjoy Torta Pascualina warm or at room temperature!

Nutrition Facts

Serving size	(1301.7g)

Amount per serving	% Daily Value*
Calories	1888.9

Total Fat 133.3g	0%
Saturated Fat 53.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1129.2mg	0%
Sodium 4611.8mg	0%
Total Carbohydrate 95.0g	0%
Dietary Fiber 15.4g	0%
Total Sugars 10.8g
Protein 102.2g	0%

Vitamin D 201IU	0%
Calcium 2256.0mg	0%
Iron 21.9mg	0%
Potassium 3665.7mg	0%

*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.

Source of Calories

Fat: 60.3%

Protein: 20.6%

Carbs: 19.1%