Torta pascualina (Spinach ricotta pie)

March 14, 2018 by Caroline's Cooking

Torta pascualina is originally an Italian pie that has taken up residence in Argentina and Uraguay as a popular Easter dish. Whenever you serve this, it's a delicious combination of cheeses, spinach and egg, wrapped up in crisp pastry.

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slice of torta pascualina spinach ricotta pie showing egg inside

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I originally came across this pie years ago and made it when my now 5 year old was less than a year old. I remember parking him on a mat in the kitchen with a few things to play with while I put it together. Given the general haze of that time (he wasn't a sleeper), I don't remember much about it.

I do remember it was tasty, and that the filling was great for little mouths to try, and that I must make it again. Well, as you can see it took a while, but I'm so glad to re-acquaint myself.

lifting slice of torta pascualina from rest of pie

For many cultures, Easter foods are a way to celebrate spring and being together with family. Some give up meat or other things for Lent, so Easter itself can be enjoying those things again.

This dish can fit in throughout the Easter period. With fresh greens, eggs and cheese, it's a great meatless meal in shareable form.

slice of torta pascualina spinach ricotta pie with egg showing in front of rest of pie

While this is traditionally an Easter dish, it's made with things that are available year round. Dairy is fresh, local and always in season. It is also such a core part of our New England economy and landscape.

I love all the great local cheese products here, with new ones appearing in my local store fairly regularly. Plus while you might think of cheese as a bit of an indulgence, it's also a great source of protein, vitamin D, calcium and potassium. And the combination of cheeses here gives this pie great flavor and texture.

stages in making torta pascualina spinach ricotta pie - mixing cheeses, maing indent in filling, adding eggs then covering with pastry top

How to make torta pascualina

Probably not too surprisingly given the origins of this spinach and ricotta pie, there are a few ways to make it. Some use puff pastry, others shortcrust. The cheeses can vary a little, some mix spinach and chard while others are just spinach, and some use peppers.

I have used homemade shortcrust (the whole wheat crust form my Australian pie, leftover turkey pie with raisins and bechamel), but I've given the option of using puff pastry for ease in the recipe. I used a range of cheese that brings out all the tasty flavor, and frozen spinach as it's just a lot easier than wilting down a huge heap of fresh.

After you sauté the onion and garlic, add the drained spinach, a little nutmeg then let it cool before mixing with the blend of cheeses and an egg. Fill your pie base then make indents in the filling for some eggs. Cover with the top layer of pastry, seal up and bake. Don't forget to slit the top to let a little air through.

putting eggs in indents in spinach-ricotta filling

This torta pascualina is a great dish for sharing with a crowd. You can serve it warm or cold, in big or small pieces. The flavors are not strong, but they're gently comforting.

It's the sort of dish that's perfect for an Easter brunch or any time you want something to share that's not your basic green salad. Which, let's face it, is more often than you think.

side view of sliced torta pascualina showing egg inside

Try these other savory tart/quiche ideas:

Tomato asparagus quiche
Mushroom galette
Fig, goat cheese and bacon quiche
Plus get more lunch recipes in the archives.

slice of torta pascualina in front of rest of tart

Print Recipe

5 from 5 votes

Torta pascualina (spinach ricotta pie)

This pie is traditional during Easter, but it's so tasty it would be great any time.

Prep Time30

Cook Time1

Total Time1 30

Course: Lunch, Main Course

Cuisine: Italian, South American

Servings: approx

Calories: 540kcal

Author: Caroline's Cooking

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Ingredients

2 sheets puff pastry or use shortcrust pastry or empanada dough
20 oz frozen spinach (2 x 10oz packets)
1 onion small, or ½ large
2 cloves garlic
½ tablespoon olive oil
½ teaspoon nutmeg
1 cup ricotta
1 cup mozzarella
½ cup grated parmesan loosely packed
6 eggs

US Customary - Metric

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

See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.

It's Pi(e) Day, and so we're taking the excuse to share, well...pie! See all the tasty recipes below.

Pi Day Pie Recipes

Savory pies -

Beef Stew Pot Pie with Homemade Puff Pastry Topping by Amy's Cooking Adventures
Lamb, Basmati Rice, and Grape Leaf Pi(e) by Culinary Adventures with Camilla
Smoked Salmon and Herb Pie by A Day in the Life on the Farm

Sweet pies -

Brownie Mint Pie by Family Around The Table
Chocolate Coconut Cream Pie by Strawberry Blondie Kitchen
Coconut Chess Pie by The Spiffy Cookie
Chocolate Mint Pie by Karen's Kitchen Stories
Chocolate Peanut Butter Tart by The Redhead Baker
Easy Buttermilk Pie Recipe by West Via Midwest
Chocolate Velvet Pie with Meringue Crust by That Skinny Chick Can Bake
Cinnamon Streusel Topped Carrot Pie by Cooking With Carlee
Crazy Easy No Bake Key Lime Pie by Jonesin' For Taste
Easy Lemon Pie by Corn, Beans, Pigs & Kids
Mini Lemon Meringue Pies by Cookaholic Wife
Mixed Berry Mini Pies by Bear & Bug Eats
Old Fashioned Coconut Cream Pie by Everyday Eileen
Shamrock Shake Pie by Kate's Recipe Box
Strawberry Lemonade Pie by Cindy's Recipes and Writings
Strawberry Pie by Palatable Pastime
Upside Down Apple Pie by Jolene's Recipe Journal

This post was created in partnership with the dairy farm families of New England - for more information please visit New England Dairy & Food Council.

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Torta pascualina is originally an Italian pie common in Argentina and Uraguay as a popular Easter dish. Whenever you serve this, it's a delicious combination of cheeses, spinach and egg, wrapped up in crisp pastry. Great for brunch/lunch. #ad #spinach #pie

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