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August 03rd, 2015

Pascualina: Uruguayan Egg & Spinich Pie

Often found in street food stalls, cafes and bakeries, pascualina is a savory pie filled with spinach and egg.

  • Prep: 20 minutes
  • Cook: 50 minutes
  • Total time: 1 hour, 10 minutes
  • Recipe serves: 8


  • 12 phyllo pastry
  • 8 tablespoons butter, melted
  • tablespoons grated parmesan cheese
  • 2 cups cooked spinach, squeezed dry
  • 1/2 tsp salt
  • 1/2 fresh ground black pepper
  • 1/4 tsp nutmeg
  • 1/4 cup cream
  • 1 tbsp flour
  • 6 hard-boiled eggs, sliced


  1. Brush a 9 x 12 x 2inch baking pan with butter.
  2. Cover with 3 layers of phyllo dough, brushing the surface of each layer with melted butter.
  3. Sprinkle 1 tbsp grated cheese over the third layer. Cover with 3 more layers, brushing each layer with butter.
  4. Combine 4 tbsp grated cheese, with the spinach, salt, pepper, nutmeg, cream, flour and mix well.
  5. Spread over the layered dough and cover with the egg slices. Repeat the procedure with the remaining 6 leaves of dough brushing each layer with butter, brush the top layer generously with melted butter.
  6. Bake in a preheated 175°C oven for 50 minutes until crispy, flaky and golden. Cut into serving pieces and serve hot or cold.

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