Uruguay: Pascualina


Pure coincidence of the 196 flavors publication calendar as France faces Uruguay in a friendly soccer game in Montevideo tonight.

What’s better than a delicious Uruguayan pascualina to watch the game on small screen and enjoy the comeback of the most appetizing French soccer player, Yoann Gourcuff!

Initially, this pascualina (Easter in Spanish) was mostly consumed during the period of Lent which precedes the celebration of Easter, and during which the consumption of meat in particular is forbidden. But over time, this pie found its place on Uruguayan tables all year long.

This recipe reminds me of a Russian specialty that I often make: koulibiac, a kind of filled pastry with spinach as well, and with salmon instead of hard-boiled eggs like in the pascualina recipe. Certainly one of the recipes I will post as soon as we have completed our initial world tour.

Absolute fan of dough preparations (puff pastry, shortcrust pastry, French pastry dough, filo, brik…) I realize that this is finally the third recipe of this type that I prepare for 196 Flavors after my Irish Guinness Pie and my Bulgarian Banitsa… And if you like spinach in a completely different usage, do not miss Mike’s Tunisian pkaïla, with a special mention for his revolutionary microwave spinach confit!

Recipe of Shortcrust Pastry


    16 tablespoons butter, softened
    4 cups flour
    1 teaspoon salt
    A little water


Mix flour and salt. Add butter and mix with with your fingertips to get a crumbly texture. Add a a couple tablespoons of water and knead until getting a smooth ball of dough.

Divide dough into 2 equal parts and roll it in a circle on a floured surface.

Recipe of Pascualina


    2 circles of shortcrust pastry (see recipe above)
    2 lb spinach, frozen
    2 onions, chopped
    A knob of butter
    4 hard-boiled eggs
    3 eggs
    1/2 lb mascarpone
    1 cup grated cheese (mozzarella, Swiss or other)
    5 tablespoons grated Parmesan cheese
    1 tablespoon honey


Sweat the onions without coloring in the melted butter, then add the spinach and cook until thoroughly defrosted and liquid has evaporated. Add salt and pepper, grate the nutmeg.

In a bowl, mix 2 eggs with mascarpone cheese and grated Parmesan.

Pour this mixture over the spinach and mix well. Cool completely.

In a springform pan, spread the first disk of dough. Prick the bottom with a fork, then pour the cooled spinach mixture on top.

Cut the 4 hard boiled eggs in halves and dispose regularly on the preparation, with white side up.


Cover with the second disc of pastry and tuck it along the edges of the pan, on the outside of the first disc.

Mix the last egg with a tablespoon of honey and brush the top of the pascualina with this preparation.

Bake in oven preheated at 350F for 30 to 40 minutes or until golden brown.

This pie can be eaten warm or cold, for example served with a lamb’s lettuce salad sprinkled with grated Parmesan (and ideally seasoned with walnut vinegar).