24 May

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Photos by Veronica Garabelli

Pascualina is a recipe that is inspired by the Italian “Torta Pasqualina.”

Pascua means Easter in Spanish; which makes sense because this pie was originally eaten during Easter. Traditionally, Catholics don’t eat meat during Easter so this is a nice alternative. However, Uruguayans and Argentineans eat Pascualina year round.

The Italian version uses artichokes, while the Argentinean/Uruguayan version does not. They use Swiss chard because it is not only cheap but tasty, however the recipe can be made with spinach. We normally eat it cold because the flavor is allowed to set in.


1 1/2  packages of Pilsbury pie crust

50 oz chopped, frozen spinach (5 packages)

1 cup chopped onions

1/2 cup parmesan cheese

1 cup ricotta cheese



7 eggs

Olive oil

2 tbs of sugar

Preparation time: 30 minuts

Cooking time: 65 minutes



1. Preheat oven to 375° F

2.  In a 9 by 12 baking dish, place one layer of the crust on the bottom of the baking dish. Cut part of the second layer and mold it to fit the empty sides the baking dish.

3. Mold the seams with your fingers.

4. Prick the crust with a fork and bake in the oven for 15 minutes.


5.  In a large frying pan put 2 tablespoons of olive oil and sautée the onions until they turn transparent. Add the frozen spinach and cook until it’s defrosted and the liquid has been absorbed.

6. Add salt and pepper to taste.

7.  Transfer the filling into a big bowl and add the ricotta cheese and parmesan cheese. Stir well.

8. LOWER THE OVEN TO 350 ° F. Put the filling inside the baking dish with the prebaked crust. Make six deep holes in the filling and break six eggs inside each of the holes.

9. Cover the filling with the third layer of crust, using scraps from the second crust to cover the parts which are uncovered. Press down the edges and sides of the crust with a fork.

10. Prick the top part of the crust with a fork (as shown in the picture).

11. Beat one egg, 2 tablespoons of sugar and brush it on top of the crust.

12. Bake for 50 minutes

13. When it’s done, let it stand for 1 1/2- 2 hours until it’s cold.


2 Responses to “Pascualina”

  1. Hannah March 16, 2012 at 3:14 pm #

    YAY!!! So glad I stumbled upon this! 🙂 I lived with a family in Montevideo and my host-mom and I used to walk down our street to pick this up from some guy’s back door.. it was so good (cold, like you mentioned)! Can’t wait to make it- thanks so much for posting the recipe!! 😀

    • tasteofuruguay February 1, 2013 at 6:52 pm #

      You’re welcome! Let us know how it turned out.

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