Tarta pascualina is a classic of Río de la Plata cuisine with Italian origins, brought to Argentina by immigrants from the Liguria region, where it was traditionally made for Easter as a symbol of renewal.
It stands out for its thin, crisp dough and its spinach, ricotta, and egg filling, with the distinctive feature of whole eggs hidden inside the filling, which become visible when each slice is cut.
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Argentine Spinach and Egg Pie
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Cuisine: Argentine
Ingredients
- 3 cups of all-purpose flour (for the dough)
- 1 teaspoon of salt (for the dough)
- 1/2 cup of oil (for the dough)
- as needed of warm water (for the dough)
- 1 kg of spinach (or Swiss chard) (about 2.2 lb)
- 1 of onion, chopped
- 2 cloves of garlic, chopped (optional)
- 400 g of ricotta cheese (about 14 oz)
- 2 of eggs, beaten (for the filling)
- 1/2 cup of grated cheese
- to taste of salt, pepper, and nutmeg
- 5 of whole eggs (to nestle into the filling)
Instructions
- Make the dough, mix the flour with salt, add the oil, and gradually work in warm water until you get a soft dough. Divide into two balls and let rest for 30 minutes.
- Cook the spinach, boil it in salted water for 2 to 3 minutes, drain well, and chop.
- Cook the onion and garlic, in a skillet, sauté the onion and garlic until soft.
- Mix the filling, in a large bowl, combine the chopped spinach with the sautéed onion, ricotta, the two beaten eggs, and grated cheese. Season with salt, pepper, and nutmeg.
- Assemble the base, roll out one of the dough balls and line a pie dish, letting the dough overhang the edges slightly.
- Add the filling, spread the spinach filling over the dough and use a spoon to make five small wells.
- Add the whole eggs, crack one egg into each well, being careful not to break the yolk.
- Close the pie, roll out the second dough ball and cover the filling, sealing the edges well with your fingers.
- Poke and bake, poke the top crust all over with a fork so it doesn’t puff up, and bake at medium temperature for about 25 minutes, until golden.
Tips for getting it right
- Drain the spinach very well before mixing it with the rest of the filling, so the pie doesn’t come out watery.
- When making the wells for the eggs, leave enough space between them so they don’t run together while baking.
- Poking the top crust well keeps it from puffing up too much during baking.
- Letting the pie rest a few minutes before cutting helps the slices hold their shape.
Traditional variations
- It can be made with Swiss chard instead of spinach, depending on availability and family preference.
- Some versions use only the bottom crust and cover the pie with thin sheets of phyllo dough instead of the traditional dough.
How to serve
Tarta pascualina is served warm or at room temperature, cut into slices that reveal the whole eggs inside.
It’s ideal as a light main dish or as an appetizer, paired with a simple salad.
Recommended sides
- Green salad
- Salsa criolla
- White wine
Did you know?
Tarta pascualina arrived in Argentina with Italian immigrants from the Liguria region, where it was traditionally made for Easter as a symbol of renewal and prosperity.
Its most distinctive feature is having whole eggs hidden inside the filling, which become visible as a small surprise detail when each slice is cut.
Frequently Asked Questions
It's this recipe's most distinctive feature, inherited from Italian tradition: small wells are made in the filling and an egg is cracked into each one, becoming visible when the pie is sliced.
Yes, it's a very common and accepted variation; both greens work well in the filling depending on availability and family preference.
Because excess water can make the filling watery and affect the pie's final texture once baked.
Poking the surface with a fork lets steam escape during baking, keeping the dough from puffing up too much.
