Uruguayan Pascualina Pie with Spinach, Ricotta and Eggs

1. 1

   Preheat your oven to 375°F (190°C). In a skillet, heat olive oil over medium heat and sauté the diced onion until translucent.

2. 2

   Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let cool.

3. 3

   In a mixing bowl, combine the ricotta cheese, three eggs, salt, pepper, and nutmeg. Stir in the spinach mixture.

4. 4

   Roll out one pie crust and place it in a pie dish. Pour the spinach and ricotta filling into the crust.

5. 5

   Cover with the second pie crust, sealing the edges. Cut slits in the top crust for steam to escape.

6. 6

   Beat the remaining egg and brush it over the crust for a golden finish. Bake in the preheated oven for 45 minutes.

7. 7

   Let the pie cool for 10 minutes before slicing. Serve warm or at room temperature.

Per serving