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Spinach Ricotta Pie (Pascualina)

Spinach Ricotta Pie

Pascualina is the Spanish word for Easter, so Tarta Pascualina literally means ‘Eastern Time Tart’.
What makes this dish extra-special is that under the crust, little wells have been made in the filling, and eggs are cracked into each well. The average Tarta Pascualina has 7 eggs per pie, which get cooked inside the filling as the tarta bakes. When the Pascualina is served, each slice has a cross-sectioned hard-cooked egg in it.

 

Spinach Ricotta Pie (Pascualina)

Portions: Serves 6
Cook Time: 60 minutes
Prep Time: 20 minutes
Calories: 842

Spinach Ricotta Pie

Ingredients:

  • 2 refrigerator pie crusts
  • 20 oz frozen spinach, thawed and drained of excess water
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 1 cup Parmesan cheese, grated
  • 4 garlic cloves, minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 nutmeg
  • 1 tbsp cornstarch
  • 2 tbsp milk
  • 7 eggs

Steps:

1. Preheat oven to 375 degrees F.
2. In bowl combine the spinach, garlic, cornstarch, milk, salt and pepper. Mix until well combined.
3.In another bol combine ricotta cheese, mozzarella cheese, parmesan cheese, nutmeg, salt and pepper. Mix until well combined.
4. Line a 9 inch spring form pan with 1 of the pie crusts, making sure to press into the bottom and up the edges.
5.Spoon in the spinach mixture. and then add the cheese mixture (you see 2 layers of colors)
6. Dig 7 wells in the cheese mixture, forming a circle close to the edges, making sure the are deep enough to hold an egg. Crack an egg into each of the wells.
7. Place the second pie crust on top of the pie, pressing the edges together with the bottom crust.
8. Bake at 375 degrees F for 50-60 minutes, until the center reached an internal temperature of 160 degrees F.
9. Set the pie aside to cool. Once cool remove from the spring form pan and serve.

 

Spinach Ricotta Pie

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