Argentine Spinach Pie (Torta Pascualina)

Ingredients

1 double-crust pie shell (or homemade whole wheat pie crust)
1 1/2 c. frozen chopped spinach or 2 qts. fresh spinach (2 8-oz. bags works well)
2 tbsp. olive oil
1 onion, chopped
1/4 tsp. nutmeg
1 tsp. oregano
1/2 tsp. salt
2 eggs, beaten
1-2 c. grated Swiss cheese
1 egg yolk for brushing top of pie

Preparation

Preheat oven to 350. If using frozen spinach, thaw and squeeze. If using fresh, cook, drain, dry, and chop. Heat the oil in a frying pan over medium heat. Add onion and cook until tender. In a bowl combine spinach, onion, nutmeg, salt, eggs, and cheese. Mix well. Pour into the pie shell. Arrange the top crust over the filling and crimp the edges. Brush the top with egg yolk if desired. Bake at 350 for 30-40 minutes.

Penzey’s Spices

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s