Torta pascualina (spinach ricotta pie)
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
8 approx
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Calories
540 kcal
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Course
Main Course, Lunch
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Cuisine
South American, Italian
Torta pascualina (spinach ricotta pie)
Description
This recipe uses puff pastry as a flaky crust, lining the pie dish and topped with a rolled-out second pastry layer. Spinach, thawed and drained, is cooked with diced onions and garlic to soften the greens and build flavor. Nutmeg adds a subtle warmth. After cooling, the spinach mixture is blended with ricotta, shredded mozzarella, grated Parmesan, and eggs to create a rich, creamy filling with a mix of textures from the different cheeses.
The resulting pie bakes at 350°F until the pastry is golden and the filling is set. The crust provides a buttery, crisp container for the moist, savory cheese and spinach interior, offering a satisfying bite with tender greens balanced by the savory cheeses.
This dish is often sliced and served warm or at room temperature as a main or side dish. It pairs well with a salad or soup for a complete meal.
Ingredients
- 2 heets puff pastry or use shortcrust pastry or empanada dough
- 20 oz spinach 2 x 10oz packets, frozen
- 1 onion small, or ½ large
- 2 cloves garlic
- ½ tablespoon olive oil
- ½ teaspoon nutmeg
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- ½ cup Parmesan Cheese loosely packed, grated
- 6 egg
Instructions
- Lightly oil/butter the inside of your pie dish. Roll out one piece of pastry to approx ⅛in/3mm thick (or a bit thicker, as you prefer). Turn over your pie dish and use the top to cut the top layer for the pie. Set this aside. Roll out the other piece of pastry, adding in the scraps from before if needed to make large enough, and use this to line the pie dish. Trim the edges.
- Defrost the spinach according to packet instructions and squeeze out excess liquid.
- Preheat oven to 350F/175C.
- Finely dice the onion and garlic. Warm the oil in a medium skillet over a medium heat and add the onion. Cook a couple minutes until softening then add the garlic. Cook a couple more minutes until onion is translucent.
- Add the spinach and nutmeg to the onion and stir well. Feel free to add a little salt and pepper as well, if you like. Set the pan aside to cool.
- Mix the ricotta, mozzarella, parmesan and 1 egg in a bowl. Add the cooled spinach mixture and mix well. Fill the pie dish and spread evenly.
- Use the back of a spoon to make 5 indents in the filling - you will probably need to make them deeper than you might think - then crack an egg into each of them. Brush around the edge of the bottom pastry layer with water then carefully put the top layer of pastry over the pie. Press together the edges and put two slits as air holes in the middle. Lightly brush the top with milk.
- Bake the pie for approximately 50 minutes until golden brown. Allow to cool a little before slicing. Serve slices warm or cold.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8approx
Amount Per Serving
Calories 540 kcal
% Daily Value*
| Calories | 540kcal | 27% |
| Carbohydrates | 33g | 11% |
| Protein | 20g | 40% |
| Fat | 36g | 55% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 153mg | 51% |
| Sodium | 466mg | 19% |
| Potassium | 396mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 8770IU | 175% |
| Vitamin C | 5.1mg | 6% |
| Calcium | 329mg | 33% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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