Ingredients (serves 6-8)
1 large onion, diced
2 lbs frozen spinach (use only half if combining with other vegetables)
2 grated zucchinis, moisture squeezed out
1 cup plus 1 Tbs ricotta
1/2 cup of parmesan cheese
Packet of frozen pastry (I used Pampas puff pastry)
Preheat oven to 350
1. Lightly grease a large baking dish with oil then line the dish on all sides with pastry (cut to size). Prick the pastry all over with a fork and cook it in the oven for 15 minutes. Because I used puff pastry, it puffed up, so I used a fork to take the air out of it and bring the puffiness back down. Once the pastry has cooked, lower the oven temperature to 300.
2. While the pastry is baking, cook the onion in a splash of olive oil until soft and fragrant then add the frozen spinach. I’m pretty sure you can cook your own fresh spinach too, but this makes it super easy.
3. If you are adding other vegetables to the pascualina, do it after the spinach has thawed a little. I added my zucchini after around 10 minutes.
4. Keep cooking the vegetable mixture until all the spinach has thawed and most of the moisture has gone (but don’t let it get too dry). In a bowl, combine the cooked vegetable mixture with the ricotta and Parmesan. Taste it. If it needs more salt or pepper, add it now.
5. Pour the filling into your cooked crust and make 6 wells in the mixture to hold the eggs. You can do this with your hands or a large spoon.
6. Crack an egg into each well… Iike to add a pinch of salt and pepper over each egg as well.
7. Cover the filling with a raw sheet of pastry and give it an egg wash, then stick it in the 300F oven and bake for 40-50 minutes. You’ll know when it’s ready when the pastry is nice and golden.