Pascualina

Pascualina Recipe - Delicious Uruguayan Spinach and Egg Pie

Region / culture: Uruguay | Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 6

Introduction

Pascualina is a traditional savory pie from Uruguay and Argentina, typically made with spinach, eggs, and puff pastry. It is a delicious and hearty dish that is perfect for any meal of the day.

History

Pascualina is said to have originated in Uruguay in the early 20th century. It was created by Italian immigrants who adapted their traditional pie recipes to include local ingredients such as spinach. The dish quickly became popular in Uruguay and Argentina, where it is now a staple in many households.

Ingredients

5 eggs
500 g of frozen (or fresh) spinach
2 frozen sheets of puff pastry
1 onion
3 garlic cloves (you can use more if you really love garlic)
olive oil (Spanish of course)
4 or 5 slices of cheddar cheese
bread crumbs

How to prepare

Defrost the spinach in the microwave oven for 10 minutes on high.
Meanwhile, thinly slice the onion and fry it with olive oil and garlic in a hot frying pan until it becomes fragrant (just before it starts to burn).
Add the defrosted spinach to the frying pan, along with one of the eggs, 2 tbsp of bread crumbs, and mix well. Cook for 3 to 4 minutes on high heat.
Line the inside of a round baking tray (20 cm diameter) with non-stick baking paper.
Optional: Enjoy a glass or two of a nice white or red wine while preparing the dish.
Place one sheet of puff pastry on the tray and spread the spinach, onion, and garlic mixture on top. Break the remaining eggs and place them on the mixture. Finally, add the cheese slices on top of the eggs. Cover with the second sheet of puff pastry.
Bake in a preheated oven at 220°C for 35 minutes.

Variations

Add cooked bacon or ham for a meatier version of Pascualina.
Use different types of cheese, such as mozzarella or feta, for a unique flavor.
Add chopped tomatoes or bell peppers for extra color and flavor.

Cooking Tips & Tricks

Make sure to thoroughly defrost the spinach before cooking to ensure that it cooks evenly.

- Be careful not to overcook the onions and garlic, as they can become bitter if burned.

- Use high-quality olive oil for the best flavor in this dish.

- Let the pie cool slightly before serving to allow the flavors to meld together.

Serving Suggestions

Pascualina can be served hot or cold, and is delicious on its own or paired with a fresh salad.

Cooking Techniques

Be sure to preheat the oven before baking the pie to ensure even cooking.

- Use a sharp knife to cut the puff pastry for a clean and neat presentation.

Ingredient Substitutions

Fresh spinach can be used instead of frozen spinach, but be sure to cook it down before adding it to the pie.

- Puff pastry can be substituted with pie crust or phyllo dough for a different texture.

Make Ahead Tips

Pascualina can be assembled ahead of time and refrigerated until ready to bake. Simply cover the pie with plastic wrap and store in the refrigerator for up to 24 hours.

Presentation Ideas

Serve Pascualina on a platter with a garnish of fresh herbs, such as parsley or cilantro, for a beautiful presentation.

Pairing Recommendations

Pascualina pairs well with a crisp white wine, such as Sauvignon Blanc, or a light red wine, such as Pinot Noir.

Storage and Reheating Instructions

Leftover Pascualina can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the pie in a preheated oven at 180°C for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Pascualina contains approximately 350 calories.

Carbohydrates

Each serving of Pascualina contains approximately 30 grams of carbohydrates.

Fats

Each serving of Pascualina contains approximately 20 grams of fats.

Proteins

Each serving of Pascualina contains approximately 15 grams of proteins.

Vitamins and minerals

Pascualina is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

Pascualina contains eggs, wheat, and dairy (cheese), so it may not be suitable for those with allergies to these ingredients.

Summary

Pascualina is a nutritious and filling dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy choice for a meal.

Summary

Pascualina is a delicious and nutritious savory pie that is perfect for any meal of the day. With its flaky puff pastry, creamy spinach filling, and rich cheese topping, it is sure to be a hit with your family and friends. Enjoy this traditional dish from Uruguay and Argentina for a taste of South American cuisine.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Pascualina. It was given to me by my dear friend Maria, who had learned it from her grandmother many years ago. The delicious combination of flaky pastry, creamy ricotta cheese, and savory spinach filling had my mouth watering just thinking about it.

Maria and I had been friends since we were young girls, bonding over our shared love of cooking and baking. We spent countless hours in the kitchen together, swapping recipes and tips, creating memories that would last a lifetime. When Maria presented me with the recipe for Pascualina, I knew it was something special.

The first time I attempted to make Pascualina, I was filled with a mix of nervousness and excitement. I carefully followed each step of the recipe, from making the pastry dough to sautéing the spinach. As the pie baked in the oven, the tantalizing aroma filled my kitchen, making my stomach growl with anticipation.

When the Pascualina was finally ready, I couldn't wait to dig in. The pastry was perfectly crisp and golden, the ricotta cheese was creamy and rich, and the spinach filling was bursting with flavor. Maria's recipe had turned out beautifully, and I knew it would become a staple in my own culinary repertoire.

Over the years, I made Pascualina many times, each time tweaking the recipe to suit my own tastes. Sometimes I would add a sprinkle of nutmeg to the spinach filling, or a pinch of red pepper flakes for a bit of heat. No matter how I changed it, the essence of the dish remained the same – a comforting and delicious pie that brought joy to everyone who tasted it.

As I continued to hone my skills in the kitchen, I learned more about the origins of Pascualina. I discovered that it is a traditional dish from Uruguay, often served during Easter celebrations. The name "Pascualina" is derived from the Spanish word "Pascua," meaning Easter, and the pie is said to symbolize the renewal and rebirth of the season.

I shared the recipe for Pascualina with my own children, passing down not just the ingredients and instructions, but the love and care that went into making it. Cooking became a way for me to connect with my family, to create lasting memories that would be cherished for generations to come.

As I grew older, my hands became a bit slower, my eyes a bit weaker, but my love for cooking never wavered. I continued to make Pascualina for my grandchildren, watching with pride as they devoured every bite, their faces alight with joy.

Now, as I sit here reflecting on the recipe for Pascualina, I am reminded of the countless hours spent in the kitchen, the laughter shared with friends, the love poured into each dish. Cooking has been a source of comfort and joy for me throughout my life, and I am grateful for the memories it has given me.

So, to anyone reading this, I urge you to embrace the joy of cooking, to savor the moments spent in the kitchen with loved ones, to create memories that will last a lifetime. And if you ever come across a recipe for Pascualina, I hope you give it a try – you won't be disappointed.

With love and warmth,

Your grandmother