This delicious Torta Pascualina recipe is a delicious way enjoy spinach, cheese, and eggs baked in a flaky crust.
Torta Pascualina. It’s always part of Easter with my in-laws. And since my mother-in-law’s mom was Italian, she’s told me that Torta Pascualina was always part of their long-time family tradition too. And although Torta Pascualina is a traditional Easter dish, my family definitely doesn’t just eat it at Easter. My mother-in-law has made it in the summer, in the fall, for Christmas Eve, and New Years Day..it’s a pretty tasty option for a side dish (or even a main meal) for any occasion. We even have it here for dinner pretty often, with a salad on the side 🙂
But what exactly is Torta Pascualina? I asked the same question the first time my mom-in-law wanted to make it for me. At first glance, it looks like a lumpy, browned pie. But under the crust is where it gets amazing. It’s part spinach, part cheese, eggs galore, with a crusty, way-to-good-to-be healthy, goodness just exploding on the plate. I fell in love with the flavors all combined together. Something about the spinach, the eggs, and the cheese is really just delicious.
My mother-in-law’s recipe calls for lots of eggs and cheese, so for a lighter version, I substituted egg whites for some of the eggs, and I also added 2% Mozzarella along with the Parmesan. I thought about only using the bottom crust…but without the top crust it just wouldn’t be the same. I also used a few whole boiled eggs, and also a few boiled egg whites . I am not a huge fan of boiled egg yolks (unless they are deviled eggs). This being the case, I left some of them out, opting only for the boiled white part. This torta pascualina recipe is a keeper! Hopefully you enjoy this tasty, traditional dish!