Tarta Pascualina (Argentinian Spinach and Ricotta Pie)
A double crust pie of spinach and ricotta with whole eggs baked inside, so every slice shows a golden yolk.
- Time1 hr 20
- LevelMedium
- Costabout £1.22 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan) and put a baking tray in to heat. Wilt the spinach in a large pan with a splash of water for 2 to 3 minutes, then tip into a sieve to cool. Squeeze out as much water as you can, then chop.
3 min - 2
Fry the onion in the oil for 6 minutes until soft, then add the garlic for 1 minute.
7 min - 3
Mix the spinach, onion mix, ricotta, hard cheese, nutmeg, salt, pepper and 2 beaten eggs in a bowl.
- 4
Line a 24 cm pie tin with one pastry sheet, leaving the edges overhanging. Spoon in the filling and level it.
- 5
Make 4 hollows in the filling with the back of a spoon and crack an egg into each. Season the eggs lightly.
- 6
Cover with the second sheet, press the edges together and trim and crimp. Brush with the last beaten egg and make a small steam hole.
- 7
Bake on the hot tray for 40 minutes until deep golden. Rest for 15 minutes before cutting so the eggs set.
40 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.