Introduction
Pascualina (Spinach and Ricotta Pie) is a staple of Traditional Uruguay Food and one of the Famous Foods in Uruguay. This savory delight, made with a flaky crust and a nutrient-rich filling, has won the hearts of locals and tourists alike. Whether enjoyed as a casual meal or a festive dish, Pascualina offers a wholesome and flavorful experience. If you’re searching for the Best Pascualina (Spinach and Ricotta Pie) Recipe, you’re in for a treat!
History & Cultural Significance
Pascualina has its roots in Italy, specifically the Liguria region, where it is known as “Torta Pasqualina.” Italian immigrants brought it to Uruguay in the late 19th and early 20th centuries. The name “Pascualina” comes from “Pasqua” (Easter in Italian), as it was traditionally prepared during Easter celebrations. Over time, Uruguayans embraced this dish, making it an integral part of Traditional Uruguay Food and a highlight among Famous Foods in Uruguay. Today, it is commonly found in households, bakeries, and restaurants across the country.
Ingredients & Regional Variations
Key Ingredients:
Spinach or Swiss chard
Ricotta cheese
Eggs
Parmesan cheese
Onions
Garlic
Olive oil
Nutmeg
Puff pastry or shortcrust pastry
Regional Variations:
While the classic Pascualina (Spinach and Ricotta Pie) recipe remains popular, some variations include ham, olives, or different cheeses for extra flavor. Some versions feature whole boiled eggs inside, making each slice visually appealing. Modern adaptations also include gluten-free or vegan versions using plant-based ingredients.
Cooking Process & Difficulty Level
This Best Pascualina (Spinach and Ricotta Pie) Recipe is beginner-friendly and easy to make:
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Sauté onions and garlic in olive oil, then add spinach until wilted.
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Mix the cooked spinach with ricotta, Parmesan, eggs, and seasonings.
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Line a baking dish with pastry dough and fill it with the spinach mixture.
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Cover with another layer of pastry, seal the edges, and bake at 375°F (190°C) for about 40 minutes until golden brown.
Where to Eat Pascualina (Spinach and Ricotta Pie) in Uruguay
If you’re visiting Uruguay and wondering Where to Eat Pascualina (Spinach and Ricotta Pie), check out these top spots:
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La Pasiva (Montevideo) – A well-known chain serving delicious homemade Pascualina.
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Mercado del Puerto (Montevideo) – Various stalls offer authentic, freshly baked versions.
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Panaderías (Bakeries) Across the Country – Many local bakeries sell freshly baked Pascualina daily.
Pairing with Drinks & Side Dishes
Best Drink Pairings:
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Mate (Uruguay’s traditional herbal tea)
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White wine (Chardonnay or Sauvignon Blanc)
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Fresh fruit juices
Recommended Side Dishes:
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A fresh tomato and onion salad
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Roasted vegetables
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Light soup
Fun Facts & Lesser-Known Trivia
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The traditional Italian version used 33 layers of dough, symbolizing the 33 years of Christ’s life.
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Pascualina is often enjoyed cold, making it a perfect picnic dish.
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Some Uruguayans add red pepper flakes for a spicy twist.
Health Benefits & Nutrition
Pascualina is a nutritious dish rich in:
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Iron & Fiber – Thanks to the spinach.
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Protein & Calcium – Provided by ricotta and eggs.
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Healthy Fats – From olive oil and cheese.
For a healthier twist, whole-wheat pastry or dairy-free ricotta can be used.
How to Cook It at Home (Simple Recipe)
Ingredients:
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2 sheets of pastry dough
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2 cups fresh spinach
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1 cup ricotta cheese
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1/2 cup grated Parmesan
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2 eggs
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1 chopped onion
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1 clove garlic, minced
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Salt, pepper, and nutmeg to taste
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Olive oil for cooking
Method:
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Sauté onion and garlic in olive oil, add spinach, and cook until wilted.
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Mix with ricotta, Parmesan, and beaten eggs. Season to taste.
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Roll out one pastry sheet in a baking dish and fill with the spinach mixture.
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Cover with the second pastry sheet, seal edges, and bake at 375°F (190°C) for 40 minutes.
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Let it cool before serving.
Global Influence & Fusion Cuisine
Pascualina has inspired many international adaptations, including:
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Argentinian Pascualina – Almost identical but sometimes includes meat.
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French Quiche Spinach Variants – A richer, creamier version.
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Greek Spanakopita – Uses phyllo dough instead of pastry crust.
Comparison with Similar Dishes
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Pascualina vs. Quiche – Pascualina is lighter and often eaten cold.
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Pascualina vs. Spanakopita – Spanakopita has a crispier phyllo crust.
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Pascualina vs. Empanadas – Empanadas are hand-held pastries, while Pascualina is a whole pie