Pascualina / Spinach Pie
Recipe demonstrated Live on FB 8/ 14
From my Live cooking class/demonstration on August 14,2020. Catch me every Friday in August @8pm
I cooked with Alejandra Baruch, friend and chef from Uruguay, but lives in Lima, Peru. This recipe is a tradition to have in Argentina and Uruguay but originated from Italy. The two countries share equal Italian immigrant influence in their cuisine. In our live session we talk about childhood memories of this dish.
Dough from @jimena-agois
3 cups all purpose flour
2 ½ sticks of butter (225 grams)
1 teaspoon of kosher salt
2 tablespoon of baking powder
½ cup chilled water
In a bowl, add all your dry ingredients. Add cubed butter. Cut the butter into the flour with a fork or pastry cutter. The flour should look peasize. Add chilled water slowly while mixing the dough with a fork until the dough makes a ball. Bring together and rest covered in the fridge.
Filling by @alejandrabaruch
2 cups cooked greens (spinach, swiss chard, beet leaves, turnip greens)
1 large white onion, small cubes
½ red bell pepper, small cubes
3 garlic cloves, finely minced
6 tablespoons grated parmesan
salt & pepper to taste
8 whole eggs
Sauté onions, red bell pepper, and garlic in a sauté pan. Finely chop your green leaves. Add them to your sauté pan. Cook until the water evaporates from the greens. Add parmesan, salt, and pepper to taste. Whisk 3 eggs and add to your mix. Set aside.
Pre-heat oven 350F
Divide the dough into 3 parts. Use ½ the dough for the bottom and the 1/3 for the top. Alejandra demonstrated a pyrex dimension of 8"x 8"
Cover your pyrex with butter. Cover the bottom and edges of the pyrex with the dough. Add your filling. Indent the filling with an egg and fill that indent with the raw egg and repeat 2x. Cover the pie with the top layer dough. Your decoration is up to you. Alejandra demonstrated a typical fold and pinch method. Open a slit in the dough to let evaporation escape. Cover with an egg yolk wash.
Bake 20-30minutes depending on pie dish.
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