Pasqualina or Spinach Pie

Serves 8

Preheat an oven to 425°F.

Meanwhile, on a lightly floured work surface, roll half of the pastry out to an 11-in. circle. Fit the pastry into a 9-in. pie pan and set aside. Roll the other half of the pastry out to a 10-in. circle and set aside.

In a large saucepan or small stockpot over medium heat, warm the oil. Add the spinach and onion and cook, stirring occasionally, until the onion is translucent, 8 to 10 minutes. Set aside.

In a medium saucepan over medium heat, melt the butter. Add the flour and nutmeg, whisking to thoroughly combine. Add 1 c. of the milk, whisking until the mixture becomes thick enough to form a ball, just a few seconds. (If the mixture is too thin, add more flour, 1 tsp. or so at a time. If it’s too thick, or thickens too quickly to thoroughly combine, add more milk, 1 tbsp. or so at a time.) Remove from the heat once the bottom begins to scald and transfer to the saucepan with the spinach mixture, stirring to combine. Add salt and pepper to taste and transfer to the prepared pie pan.

Use the back of a spoon to make 6 deep holes in the spinach (5 in a ring around the edges plus one in the middle). Crack an egg into each hole. Place the remaining pastry over the pie, pinching the edges of the crust together. Brush the top of the pie with the remaining 1 tbsp. of milk, cut a few vent holes, and bake until the pastry is browned and the eggs are set, 25 to 30 minutes.

By Jessica M. from Davie, Florida

This is a recipe that has been passed on for generations in my husband's Argentine family. Unfortunately he has no sisters, so my mother-in-law passed the recipe onto me. This is a dish that can be eaten hot or cold. My kids LOVE it and it’s the ONLY way to get them to eat their greens. The roux is what makes this dish appeal to anyone and everyone! Using REAL butter and WHOLE milk enhances the flavor of the dish. YUM!