Pascualina – spinach and egg pie

Ingredients

• 2 rounds pie pastry, about 250 g each
• 800 g fresh spinach
• 1 chopped onion
• 2 tbsp olive oil
• 250 g ricotta
• 50 g grated Parmesan
• 6 eggs
• ¼ tsp nutmeg
• 1 tsp salt
• ½ tsp pepper

Method

1. 1Preheat the oven to 190 °C. Sauté onion in oil until soft, add spinach in batches and wilt. Cool and squeeze out the liquid.
2. 2Chop spinach and mix with ricotta, Parmesan, one egg, nutmeg, salt and pepper.
3. 3Line a pie dish about 24 cm wide with one pastry round. Add filling and make four hollows. Crack one egg into each hollow.
4. 4Cover with the second pastry round, seal the edges and make a small steam hole. Brush with the remaining beaten egg.
5. 5Bake for 45–50 minutes until golden and the eggs in the filling have set. Rest for 15 minutes before serving.