Sunday, 18 July 2010

Pascualina - Spinach Pie

Pascualina is a spinach pie which we often eat in Uruguay. It is made with spinach or silver beet, sauteed onions and a home made pastry. I cheated because I love puff pastry, so I used a bought one. I have found the puff pastry from Aldi to be the best out there. I have tried many brands and the Aldi brand really kicks the backside of any of the more well known puff pastries out there. Well that's my opinion anyway.

I also use the Aldi frozen spinach. The reason I like it is because it is really easy to defrost as it comes in 6 pieces, and it is dry. Whenever I have defrosted other brands of spinach, I find that there is a huge amount of water, so you can never just add it to the dish frozen because you need to drain it first. The spinach from Aldi, doesn't have to be drained. It's perfect :)

3 onions chopped finely
1kg frozen spinach (defrosted)
1/2 nutmeg freshly grated
250gms Philadelphia cream cheese
6 eggs
4 sheets frozen puff pastry
Olive oil
salt and pepper to taste
Egg wash

  1. Pre-heat oven to 190 degrees celcius.
  2. Sautee onions until golden.
  3. Add spinach, cream cheese, nutmeg and salt and pepper to taste. Stir through until all ingredients are mixed together. Put aside to cool slightly.
  4. Line a rectangular tray with puff pastry ensuring the pastry reaches right up to the edge of the tray.
  5. Spread out the filling over the puff pastry, and with a spoon make 6 holes in the filling so you can pour in the whole eggs. Crack eggs one by one and pour into the holes.
  6. Cover the pie with more pastry sealing the edges.
  7. Brush pastry all over with egg wash and bake in a hot oven for 40 minutes until pastry is golden.
  8. Serve with roasted sweet potato and steamed green beans.
Serves 6-8

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