Chilean spinach pie. Who said pies can't be made with vegetables? I invite you to try this exquisite recipe. Surely it will surprise you!
It is a traditional Chilean recipe with roots in Italian cuisine.
It is said to have been brought to the country by Italian immigrants in the 19th century, and since then, it has become an iconic dish of Chilean gastronomy.
This pie is mainly prepared during Holy Week, and its name, "Pascualina," refers to Easter, the season when it is typically enjoyed.
Chilean Spinach Pie
Ingredients
2 Bundles of spinach
1 Onion
50 grams of Butter
100 grams of Flour without baking powder
500 milliliters of Skim milk
Salt and pepper
4 Hard-boiled eggs
2 Pie dough sheets
1 pinch of Pepper
Preparation
Step 1 : Wash and drain the spinach, cut off the tips of the stems. Cut the stems and leaves into thin strips. Dice the onion into small cubes.
Step 2 : In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the onion and sauté until golden, stirring occasionally for about 10 minutes.
Step 3 : Add the spinach and cover. Let cook over medium heat for 5 minutes or until the spinach is tender. Clean the skillet with a paper towel and add the butter, allowing it to melt over medium heat.
Step 4 : Add the flour and stir with a fork, letting it cook for about 2 minutes. Gradually pour in the warm milk in a thin stream, incorporating slowly. Season with salt and pepper. Add the spinach and stir; the mixture should have a pasta-like consistency.
Step 5 : Preheat the oven to 180°C or 350°F.
Step 6 : Grease a baking dish. Place one sheet of dough and press it against the bottom and sides. Spread the filling in a layer about 1 cm thick. Cut the eggs into four pieces and distribute them evenly like a flower surface.
Step 7 : Add the remaining filling and cover with the second sheet of dough. Press the edges to seal.
Step 8 : Bake for 45-60 minutes until the dough is golden.
Step 9 : Let it rest for 20-30 minutes to prevent the filling from spilling when sliced. Cut and serve.
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