Pascualina

Prepare the Filling

In a large skillet, heat the olive oil over medium heat.

Add the finely chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for another minute.

Add the chopped spinach to the skillet and cook until wilted and any excess moisture has evaporated. If using frozen spinach, ensure it is well-drained before adding.

Remove from heat and let cool slightly.

Mix the Filling

In a large mixing bowl, combine the cooked spinach mixture, ricotta cheese, grated Parmesan cheese, 4 large eggs, salt, black pepper, ground nutmeg (if using), and dried oregano (if using). Mix until well combined.

Prepare the Pie Crust

Preheat your oven to 375°F (190°C).

Roll out one of the pie crusts and fit it into a 9-inch (23 cm) pie dish, leaving some overhang.

Assemble the Pascualina

Spread half of the spinach and ricotta filling evenly into the prepared pie crust.

Make 4 small wells in the filling and carefully crack one whole egg into each well.

Spread the remaining filling over the top, smoothing it out evenly.

Top the Pie

Roll out the second pie crust and place it over the filling.

Trim any excess dough and crimp the edges to seal.

Cut a few small slits in the top crust to allow steam to escape.

Brush the top of the pie with the beaten egg for a golden finish.

Bake the Pascualina

Bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is set.

Let the pie cool slightly before slicing.

Serve