Photo by Fernanda Alvarez

Tarta Pascualina

Cuisine: Argentinean
Prep Time: 25 minutes
Cook Time: 45 minutes
Servings: 8 people
Tarta Pascualina has the right combination of flavors. The melted cheese, spinach and pie crust compliment so well, that you can feel it in every bite.

This dish is popular in Argentina during Lent season. "Pascua" is the Spanish word for Easter, so Tarta Pascualina literally means "Easter Tart."

What makes this dish extra-special is that the filling doesn't have meat - it has cooked eggs and spinach, a delicious combination with a taste similar to quiche. Each slice should really have a cross-sectioned hard-cooked egg in it.

Enjoy this eggcentric dish and save it for another time of the year, too!




  1. Preheat oven to 350°F.
  2. In a medium bowl, mix together spinach, garlic, ricotta, mozzarella and parmesan cheese.
  3. Season with nutmeg, salt and pepper, and mix well to combine. 
  4. In a glass container, dissolve cornstarch in milk.
  5. Add the previous milk mixture to the spinach and cheese mixture and stir well until incorporated.
  6. Grease the bottom of a pie pan with butter.
  7. Line the bottom with one of the tart shells; add the filling into the shell.
  8. Using a spoon, make 6-8 holes in the filling (about one inch apart, and one inch from the edge of the pan) and crack an egg into each hole.
  9. Cover with the other pie crust.
  10. Seal the edges by pinching together the two shells with a fork, as you would seal an empanada.
  11. Slice a few vents in the top of the pie.
  12. Brush the top of the crust with 1 beaten egg to give shine.
  13. Bake for 45 minutes, until the crust has turned golden brown on top.
  14. Slice and serve warm or at room temperature.
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