Spinach pie (Torta Pascualina)

Some people say is a typical meal for Pascuas (Easter) and that's the name... Pascualina. 

You can call it Spinach pie or Spinach quiche but I always knew this as Torta Pascualina.

This could be for religious purposes because Easter is the time when Christians are not supposed to eat meat. 

The original recipe calls for an egg inside in addition to use one to bind the filling. For vegans, egg replacer or egg-flaxeed is a good althernative.

For the crust, there is a vegan puff pastry that Whole Foods carries:

Aussie Bakery Puff Pastry
  • 1 large onion
  • 1 TB olive oil
  • 2 bags frozen spinach squeezed dry (or fresh) 
  • 4 TB grated vegan Parmesan
  • Fresh ground black pepper
  • 1/4 tsp nutmeg

Heat the oven at 350ºF. Meanwhile, heat the oil and cook the onion until tender. In a medium container, mix all the ingredients.

In a
round baking pan place one of the rolls. Spread the mixture at the bottom of it pressing a little bit to make it firm.

Cover it with the second roll closing the borders with the fingers.

Bake it at 350
ºF for about 40 minutes or until golden.  

Serves: 6

Spinach pie (Torta Pascualina)