Pascualina - Spinach and egg pie
Prep time
Cook time
Total time
Pascualina is a traditional spinach and egg pie
Recipe type: Savoury pie
Cuisine: Argentina/Uruguay
Serves: 10
  • Pastry ingredients
  • 20 Tbsp. raising flour
  • ½ tsp of salt
  • 3 Tbsp. of olive oil
  • ¾ cup of warm milk
  • Filling Ingredients
  • 500 gram of frozen spinach thawed
  • 1 brown onion finely cut
  • ½ teaspoon of oregano
  • Pinch of black pepper
  • ½ teaspoon salt
  • 1 table spoon of Parmesan cheese
  • 5 eggs
  1. Making the pastry
  2. Place flour in a bowl together with salt, olive oil and warm milk.
  3. Bring mixture together to form a ball.
  4. Place dough on to a lightly floured surface and knead 4-5 minutes or until smooth.
  5. Divide into two pieces and roll into two circles to fit a 30 cm tray. This will make the top and bottom of the Pascualina. Now we go make the filling.
  6. Making the filling
  7. Sauté the onion in a fry pan until transparent, then add the spinach (well drained). Mix in well with the onions and cook for 5 min. Add salt, oregano, pepper, cheese and 1 beaten egg and mix in well. Allow to rest for 5 min.
  8. Putting the Pascualina together
  9. Place one of the pastry circles onto a 30cm tray (lightly spray with oil) and spread the filling.
  10. With a soup spoon make four indents in the filling and place a whole egg in each in each indent. Season with salt and lay the second pastry circle over the top.
  11. Trim edges and secure pastry together by pressing down edges firmly using a fork.
  12. Pierce the top of the pie and bake for 25-30 min or until golden brown.
Recipe by Taste South America at