Pascualina

Ingredients13

• all-purpose flour300 g
• unsalted butter, cold, cubed150 g
• egg (for dough)1
• cold water2 tbsp
• fresh spinach, washed and chopped200 g
• ricotta cheese250 g
• egg (for filling)2
• grated Parmigiano-Reggiano50 g
• salt1/2 tsp
• nutmeg, ground1/4 tsp
• olive oil1 tbsp
• onion, finely chopped1 small
• garlic, minced1 clove

Method

1. Make the dough by rubbing the flour and cold butter together, then add the egg and cold water, mix to form a smooth dough, wrap in plastic and chill for 30 minutes.
2. While the dough chills, heat olive oil in a pan and sauté the onion and garlic until translucent, add the spinach and cook until wilted, season with salt and nutmeg, then let the mixture cool.
3. In a bowl combine the cooled spinach mixture with ricotta, the two eggs, and grated Parmigiano-Reggiano, mixing until well incorporated.
4. Roll out two thirds of the dough and line a greased 23 cm (9 in) pie dish, fill with the ricotta‑spinach mixture, then roll out the remaining dough to cover, seal the edges and cut a few vent holes on top.
5. Brush the top crust with a beaten egg, bake in a preheated oven at 180 °C for 45–50 minutes until golden brown, then let rest 10 minutes before serving.