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Torta Pascualina

Name: Torta Pascualina
Total time: 90 min
Yield: Serves 8
Cuisine: Uruguay
Ingredients: 2 Frozen puff pastry sheet; 2 bunches Spinach; 200g Cottage Cheese; 50g Parmesan cheese; 6 Egg; 1 Onion; A pinch Nutmeg; 1 tsp Salt; A pinch Black Pepper; 2 tbsp Olive oil

Main Dish

⏱ 90 min

👥 Serves 8

Difficulty ⭐⭐

Spinach and cheese filling baked with whole eggs inside — a Uruguayan home pie.

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📖 The Story Behind This Dish

Torta pascualina is a spinach pie from Liguria in Italy and a staple of Uruguayan home cooking. Several whole eggs are buried in a filling of spinach, ricotta, and Parmesan and baked, so cutting it reveals the eggs in cross-section. The name comes from it being eaten at Easter (Pascua).

🌆 Where it's eaten: At Sunday lunch in a Uruguayan home, a freshly baked pie is sliced and the children are delighted to see neat eggs in the cross-section.

🥕 Ingredients (serves 8)

Frozen puff pastry sheet 2
Spinach 2 bunches
Cottage Cheese 200g
Parmesan cheese 50g
Egg 6
Onion 1
Nutmeg A pinch
Salt 1 tsp
Black Pepper A pinch
Olive oil 2 tbsp

👩‍🍳 Instructions

Boil the spinach, squeeze dry, and chop finely.
Sauté the onion and mix with the spinach, cottage cheese, Parmesan, 2 beaten eggs, nutmeg, salt, and pepper.
Line a pie dish with pastry and spread in the filling.
Make 4 hollows in the filling and crack a raw egg into each.
Cover with the second sheet of pastry, seal the edges, and brush the top with egg.
Bake at 180°C for 40–45 minutes.

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