Torta Pascualina (Argentine Spinach Pie)

This is nothing like the traditional torta pascualina from Argentina.

We enjoyed this spinach pie, I did change it some. I cut out the top crust, didn't feel it was necessary. As it turned out the cheese kinda came to the top and made a very nice crust of it's own. Also added one chopped seeded jalepeno pepper, and used fresh chopped spinach, I happened to have in, instead of frozen. We liked the nutmeg oregano combination but what really made it was the swiss cheese. I think another time I would add more chopped veggies like bell pepper, and other egg. One note for others: there is no size given for the pie crust, I used a 9 inch pie plate, any thing larger would make a very thin filling, it would have been even better if it were smaller. All in all, a good basic recipe that could be tweeked to use what you have on hand. Thanks for sharing.

When the heck did we start using swiss cheese lol, whoever made this clearly is not from there.

i am american, i live in argentina now, and this pascualina can also be made with ham , and hard boiled eggs, and the argentines use lots of red bell pepper. cheddar cheese is hard to find, well you can find it, its just imatation. fontina is used mostly.

I love this! Here's how we make it: in addition to the beaten eggs called for in the original recipe, we make about 4 or 5 "wells" in the spinach mixture. Into each indentation we carefully crack one whole egg, then place the top crust on. When the pie bakes, you have hard-cooked eggs nestled in the spinach/cheese mixture. Try it, it's really good that way! This is also delicious with Swiss chard instead of (or mixed with) spinach. We also use whole wheat pastry crust.