Torta Pascualina (Argentine Spinach Pie)

"This is a really interesting sounding recipe from Doris Janzen Longacre's "More With Less Cookbook"."
 
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Ready In:
1hr 10mins
Ingredients:
8
Serves:
8
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ingredients

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directions

  • Preheat the oven to 350 degrees.
  • Place the bottom crust in your pie plate.
  • Cook the spinach, drain it, and chop it finely.
  • Saute the chopped onion in a little cooking spray.
  • Mix together the spinach, the onion, and the rest of the ingredients.
  • Pour the mixture into the pie crust.
  • Add the top crust and seal.
  • Bake for 30-40 minutes.

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Reviews

  1. elialvca
    This is nothing like the traditional torta pascualina from Argentina.
     
  2. Derf2440
    We enjoyed this spinach pie, I did change it some. I cut out the top crust, didn't feel it was necessary. As it turned out the cheese kinda came to the top and made a very nice crust of it's own. Also added one chopped seeded jalepeno pepper, and used fresh chopped spinach, I happened to have in, instead of frozen. We liked the nutmeg oregano combination but what really made it was the swiss cheese. I think another time I would add more chopped veggies like bell pepper, and other egg. One note for others: there is no size given for the pie crust, I used a 9 inch pie plate, any thing larger would make a very thin filling, it would have been even better if it were smaller. All in all, a good basic recipe that could be tweeked to use what you have on hand. Thanks for sharing.
     
  3. Itzyana .
    When the heck did we start using swiss cheese lol, whoever made this clearly is not from there.
     
  4. argentina cooks
    i am american, i live in argentina now, and this pascualina can also be made with ham , and hard boiled eggs, and the argentines use lots of red bell pepper. cheddar cheese is hard to find, well you can find it, its just imatation. fontina is used mostly.
     
  5. A Messy Cook
    I love this! Here's how we make it: in addition to the beaten eggs called for in the original recipe, we make about 4 or 5 "wells" in the spinach mixture. Into each indentation we carefully crack one whole egg, then place the top crust on. When the pie bakes, you have hard-cooked eggs nestled in the spinach/cheese mixture. Try it, it's really good that way! This is also delicious with Swiss chard instead of (or mixed with) spinach. We also use whole wheat pastry crust.
     
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Tweaks

  1. A Messy Cook
    I love this! Here's how we make it: in addition to the beaten eggs called for in the original recipe, we make about 4 or 5 "wells" in the spinach mixture. Into each indentation we carefully crack one whole egg, then place the top crust on. When the pie bakes, you have hard-cooked eggs nestled in the spinach/cheese mixture. Try it, it's really good that way! This is also delicious with Swiss chard instead of (or mixed with) spinach. We also use whole wheat pastry crust.
     

RECIPE SUBMITTED BY

Life without change is boring. And my life is never boring!! I don't know what plans have been made for us for the future, but I'm doing my best to enjoy the ride!
 
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