Whip up a dinner your whole family will love.
Marial Reimann shares her family recipe for
Spinach Pascualina.
Dough
2 cups of all-purpose flour.
1 egg
3 and ½ tablespoons of extra virgin olive oil
olive oil makes the dough be more elastic
1 cup of cold water
1 tablespoon of salt
1. Put the flour in a large mixing bowl.
2. Add the olive oil and start mixing both ingredients. We
use olive oil instead of butter because it helps the dough
to be more elastic, and it gives a more unique flavor.
3 Add the salt and keep mixing.
4 Add the water, it’s important to use very cold water
because it makes the dough crunchy.
5. Form the dough. You can freeze it by forming a ball,
wrap it in plastic wrap, put it in a freezer bag, and put
it in the freezer for up to two months. When you’re ready
to use it just leave in the fridge for about 4 hours to let
it thaw. If you are going to use it right away, let it rest
for 15 to 30 min in the fridge.
6. Half the dough and form both halves into two balls.
7. Roll each ball out one at a time.
8. Line the inside of a pie pan with olive oil and gently
place in the rolled out dough.
Stuffing
3 Bundles of fresh spinach that are all about the same size
1 Tablespoon of olive oil
1 Cup of ricotta
A little bit of freshly ground nutmeg, salt and pepper
½ cup of Parmesan cheese
½ cup mozzarella cheese
1 Wash, drain, and cut the spinach into small pieces
2. Sautee the spinach in one tablespoon of olive oil until
it start changing its color (about 5 min).
3. When the spinach is ready, put in a bowl and add the
ricotta, nutmeg, salt, pepper and Parmesan cheese; mix all
together
4 Put the stuffing inside the dough.
5 Add 4 eggs on top of the stuffing and cover it with ½ cup
of mozzarella cheese.
6 Cover the whole thing with the other rolled-out dough,
and seal the edges.
7.Paint the top with egg wash.
8 Cook for about 35 minutes at 350 degrees.
9 Let it cool before slicing.
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