---
title: "Spinach Pascualina — Homemade Savory Spinach and Egg Pie Recipe"
description: "Versión en Español. Spinach pascualina is a savory pie of homemade olive oil dough filled with spinach sautéed with onion, garlic, butter, and nutmeg, mixed with grated parmesan, with whole hard boile..."
url: https://www.chileanfoodrecipes.com/spinach-pascualina-savory-pie-recipe/
date: 2026-10-05
modified: 2026-10-05
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/spinach-pascualina-savory-pie-featured.jpg
categories: ["Main Dishes"]
type: post
lang: en
---

# Spinach Pascualina — Homemade Savory Spinach and Egg Pie Recipe

[Versión en Español](https://comidaschilenas.com/receta-de-pascualina-de-espinacas/)

![Spinach pascualina, a savory pie with spinach, cheese, and whole hard boiled eggs](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/spinach-pascualina-savory-pie-featured.jpg)*Spinach pascualina*

Spinach pascualina is a savory pie of homemade olive oil dough filled with spinach sautéed with onion, garlic, butter, and nutmeg, mixed with grated parmesan, with whole hard boiled eggs nestled inside, covered with a second layer of dough, and baked until golden. It takes 45 minutes of preparation and about 30 minutes of baking, and serves 6.

Simple and nourishing, it is very popular in Chile as a starter, main course, or packed lunch.

## How to Make Spinach Pascualina?

First the dough is made and divided in two. One half lines the pan and is prebaked briefly, the spinach filling is spread in, the hard boiled eggs are set on top, and the second half of the dough closes the pie with a braided edge, brushed with yolk, and baked.

## Nutritional Information

Each serving of spinach pascualina contains approximately 380 kcal, 14 g of protein, 18 g of fat, 135 mg of cholesterol, 45 g of carbohydrates, 2 g of sugars, 4 g of fiber, and 410 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

## Homemade Spinach Pascualina Recipe

**Preparation:** 45 minutes
**Cooking:** 30 minutes
**Servings:** 6

### Ingredients

**Dough**

- 400 g (3¼ cups) of all purpose flour
- 50 ml (3½ tablespoons) of olive oil
- 1 egg
- ½ cup (120 ml) of water
- Fine salt

**Spinach filling**

- 2 bunches of spinach, cooked and chopped
- 200 g (2 cups) of grated parmesan
- 5 hard boiled eggs
- 1 egg yolk, for brushing
- 2 garlic cloves
- 1 tablespoon of butter
- 1 large onion
- 1 pinch of ground nutmeg
- Fine salt
- Black pepper

### Instructions

1. In a large bowl, sift the flour, make a well in the center, and add the egg, olive oil, and salt. Mix, then add the water little by little until the dough is soft, smooth, and not sticky.

![Flour for the homemade dough of spinach pascualina](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/flour-spinach-pascualina-dough.jpg)*Flour*

1. Divide the dough into two equal parts and let rest, covered, for about 20 minutes. Roll one part out to the size of your pan, including the sides, and lay it in the oiled and floured pan, trimming the excess and pricking it with a fork.

![Fresh spinach leaves for pascualina filling](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/fresh-spinach-pascualina.jpg)*Fresh Spinach*

1. In a large skillet, melt the butter, add the finely chopped onion and garlic, and sauté for a few minutes. Add the cooked, chopped spinach, season with salt, pepper, and a pinch of nutmeg, mix, turn off the heat, let cool, and stir in the grated parmesan. Bake the base in a preheated oven at 180°C (356°F) for 10 minutes and set aside.
2. Fill the base with the spinach mixture, nestle in the hard boiled eggs, and cover with the other half of the dough. Seal the edges well with a braided border, as for empanadas, and trim any excess.

![Pascualina sealed with its top crust before baking](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/sealed-spinach-pascualina.jpg)*Sealed Pascualina*

1. Brush the top with the egg yolk mixed with a splash of water, prick it four or five times with a fork, and bake for another 20 to 25 minutes until golden. Serve in portions, on its own or with a side of your choice.

## Additional Tips

### Squeeze the spinach well

Drain the spinach thoroughly before mixing the filling. Excess water soaks the dough and keeps it from browning.

### Add breadcrumbs

A thin layer of breadcrumbs on the base before the filling absorbs extra moisture and keeps the bottom crisp.

![Hard boiled eggs to nestle into spinach pascualina](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/hard-boiled-eggs-pascualina.jpg)*Hard Boiled Eggs*

### Use frozen spinach

Frozen spinach works well. Thaw it completely and squeeze out the water before using it.

| Original ingredient | Substitute | Ratio | Flavor note |
| --- | --- | --- | --- |
| Spinach | Swiss chard | Same amount | Milder, more traditional in Uruguay |
| Parmesan | Fresh cheese or ricotta | 200 g | Creamier |
| Homemade dough | Store bought pascualina dough | 2 rounds | Faster |
| Hard boiled eggs | Raw eggs cracked into the filling | 5 | Classic Italian style |

## Frequently Asked Questions (FAQs)

### 1. Why is it called pascualina?

The name comes from Liguria in Italy, where a savory pie was made for Easter, Pascua in Spanish, as early as the fourteenth century.

### 2. Can I use frozen spinach?

Yes. Thaw it completely and squeeze out the excess water before mixing it with the rest of the filling.

### 3. How do I store it?

Refrigerate it in an airtight container for up to 3 days, or freeze portions and reheat them in the oven or microwave.

### 4. Can I make it without eggs?

Replace the egg in the dough with 2 extra tablespoons of oil and use a filling of spinach with crumbled tofu and nutritional yeast.

## History of Pascualina

Pascualina comes from Liguria, Italy, where it became a symbolic Easter dish in the fourteenth century. It was traditionally made with up to 33 almost transparent layers of dough, one for each year of Christ’s life, a technique later simplified in South American home cooking.

## Pascualina in Chile

In Chile, pascualina is a savory pie served warm as a starter or main course, and spinach with whole hard boiled eggs is the classic filling, with each slice revealing an egg in the center.

## Did You Know?

Spinach, Spinacia oleracea, belongs to the amaranth family and comes from ancient Persia. It reached Europe in the Middle Ages through the Arab world.

## Recommended

- [Chilean Chicken Pascualina Recipe](https://www.chileanfoodrecipes.com/chilean-chicken-pascualina-savory-pie-recipe/)
- [Homemade Quiche Crust Recipe](https://www.chileanfoodrecipes.com/homemade-quiche-crust-masa-para-quiche-recipe/)
- [Chilean Swiss Chard Gratin Recipe](https://www.chileanfoodrecipes.com/chilean-swiss-chard-gratin-acelgas-gratinadas-recipe/)
- [Chilean Swiss Chard Bake Recipe](https://www.chileanfoodrecipes.com/chilean-swiss-chard-beef-bake-budin-de-acelgas-recipe/)