pascualina

Pascualina is a savoury pie with a pastry base and lid enclosing leafy greens and eggs. Uruguay’s national food institute publishes a spinach version with grated cheese, milk and a wheat-flour pastry made with oil. Whole eggs are placed in hollows in the filling before the second sheet of pastry is added.^[1]

In this preparation, finely chopped spinach goes into the pie without precooking, together with rice that absorbs its liquid during baking. The sealed pie is baked until browned, with an optional coating of beaten egg and seeds. Pascualina is eaten throughout the year in Uruguay; the tourism ministry describes it as available from bakeries, food stalls and cafés.^[1][2]