Prepare a Spinach Pascualina - Easy Recipe Sandra Plevisani
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My family's favorite: today I'm going to teach you how to make a delicious spinach pie or tart, or as they call it in Italy; Pascualina. My family loves it! This time I'm making it with spinach, but you can make it with other vegetables, like chard, eggplant, and artichoke. I'll leave you with the ingredients and also the step by step of the preparation. DOUGH: there are 2, 1 for the bottom of the mold, and another to cover the spinach on top. SALTY DOUGH INGREDIENTS 200 grs. of margarine. 2 cups of unprepared flour. 8 tablespoons of ICE COLD water 2 teaspoons of salt Separately: 2 egg whites to brush the dough. Knead the two doughs separately well by hand, wrap in cling film and refrigerate for at least 4 hours. FILLING 2 kg spinach 4 tablespoons oil 2 cloves garlic 1 pinch of pepper 1 pinch of salt 100 g grated gouda cheese 100 g grated parmesan cheese 1/2 cup fresh ricotta cheese or 1/4 cup fresh cream 500 g red or white onion 1 egg and 1 yolk (to mix with the spinach) 7 eggs to break into the pie PREPARATION Wash and remove the leaves from the spinach. In a frying pan, pour two tablespoons of oil and brown the garlic. Add the spinach and sauté for a few minutes, season with salt and pepper and cool. Remove the garlic. Drain the spinach for a while in a colander and, once dry, chop it finely. Place it in a bowl and add the ricotta or cream, the cheeses, the yolk, the egg and knead well. Separately, VERY finely chop and sauté the onion in a frying pan with the remaining two tablespoons of oil and brown well. Cool, mix with the spinach. Preheat the oven to 180 degrees Celsius with an empty tin inside. Using one of the pastries, stretch the dough well and line a 28 cm diameter x 5 cm high mould, well buttered. I recommend using those from Facusa Peru. Pour in the spinach filling and with a spoon make 7 holes and break the 7 eggs on top: 6 around and 1 in the middle. Brush the edges well with egg white and cover with the other half of the well-stretched dough and pinch them well so that the cake is well closed. With the leftover dough you can make some shape to decorate on top. Brush the cake with the rest of the egg white. Bake on the hot tin for an hour or until golden. Cool before unmolding. Serve warm. I hope you like it and tell me in the comments what other savory recipe you would like to learn how to prepare. Don't forget to subscribe to my channel.
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