Quick Recipe Version (TL;DR)
Quick Ingredients
- All-purpose flour 3 cups (375 g)
- Fine sea salt, divided: 2 tsp
- Baking powder 1/2 tsp (optional)
- Extra-virgin olive oil: 1/2 cup + 2 tbsp, divided
- Dry white wine 2/3 cup (160 ml)
- Cold water 2–4 tbsp as needed
- Fresh spinach 2 lb (900 g), or frozen chopped spinach 24 oz (680 g) thawed and well-drained
- Yellow onion 1 medium (about 8 oz), finely chopped
- Garlic 3 cloves, minced
- Whole-milk ricotta 16 oz (450 g), well-drained
- Grated Parmesan 1/2 cup (50 g)
- Plain dry breadcrumbs 4 tbsp, divided
- Freshly grated nutmeg 1/2 tsp
- Lemon zest 1/2 tsp
- Freshly ground black pepper 1/2 tsp
- Large eggs 7 (5 whole inside, 1 in filling, 1 for egg wash)
- Milk or water 1 tbsp (for egg wash)
- Sesame seeds 1 tsp (optional)
Do This
- 1. Make dough: Mix flour, 1 tsp salt, baking powder, 1/2 cup oil, and wine; add 2–4 tbsp water until smooth. Knead 2 minutes; rest 30 minutes.
- 2. Cook spinach in a large pot until wilted (or thaw and drain frozen). Squeeze dry thoroughly; chop.
- 3. Sauté onion and garlic in 2 tbsp oil; add spinach, 1 tsp salt, pepper, and nutmeg. Cool; fold in ricotta, Parmesan, lemon zest, 3 tbsp breadcrumbs, and 1 egg.
- 4. Heat oven to 400°F (200°C). Line a 9-inch (23 cm) springform. Roll 2/3 dough; line pan. Sprinkle 1 tbsp breadcrumbs.
- 5. Spread half filling. Make 5 wells; crack in 5 eggs; season lightly. Cover with remaining filling.
- 6. Roll top crust; seal, crimp, and vent. Egg wash; sprinkle sesame. Bake 20 minutes, reduce to 375°F (190°C) and bake 35–40 minutes. Cool 20 minutes before slicing.
Why You’ll Love This Recipe
- Classic tarta pascualina flavors: silky spinach and ricotta perfumed with nutmeg, with sunny whole eggs inside.
- Flaky, olive-oil pastry that’s simple to make and bakes up beautifully golden.
- Equally delicious warm or at room temperature—ideal for brunch, picnics, and make-ahead entertaining.
- Clear, home-cook-friendly steps with precise weights, times, and temperatures.
Grocery List
- Produce: 2 lb fresh spinach, 1 medium yellow onion, 3 garlic cloves, 1 lemon (for zest)
- Dairy: Whole-milk ricotta (16 oz), Parmesan, 7 large eggs, milk (for egg wash)
- Pantry: All-purpose flour, olive oil, dry white wine, breadcrumbs, fine sea salt, black pepper, nutmeg, sesame seeds (optional)
Full Ingredients
Olive-Oil Pastry (Double Crust)
- All-purpose flour 3 cups (375 g)
- Fine sea salt 1 tsp
- Baking powder 1/2 tsp (optional, for a slightly puffier crust)
- Extra-virgin olive oil 1/2 cup (120 ml)
- Dry white wine 2/3 cup (160 ml), chilled
- Cold water 2–4 tbsp, as needed to bring dough together
Spinach-Ricotta Filling
- Extra-virgin olive oil 2 tbsp
- Yellow onion 1 medium (about 8 oz), finely chopped
- Garlic 3 cloves, minced
- Fresh spinach 2 lb (900 g), tough stems removed; or frozen chopped spinach 24 oz (680 g), thawed and squeezed dry
- Fine sea salt 1 tsp
- Freshly ground black pepper 1/2 tsp
- Freshly grated nutmeg 1/2 tsp
- Lemon zest 1/2 tsp
- Whole-milk ricotta 16 oz (450 g), drained in a sieve 20 minutes
- Grated Parmesan 1/2 cup (50 g)
- Plain dry breadcrumbs 3 tbsp
- Large egg 1
To Assemble & Finish
- Plain dry breadcrumbs 1 tbsp (to dust the base)
- Large eggs 5 (kept whole inside the pie)
- Large egg 1 + milk or water 1 tbsp (for egg wash)
- Sesame seeds 1 tsp (optional)
Step-by-Step Instructions
Step 1: Make the olive-oil pastry
In a large bowl, whisk together the flour, 1 tsp salt, and baking powder. Add 1/2 cup olive oil and the chilled white wine. Stir with a fork until shaggy. Drizzle in 2–4 tbsp cold water, a little at a time, until the dough comes together. Knead briefly on the counter (about 2 minutes) until smooth. Divide into two pieces: one slightly larger (about two-thirds) for the base and one smaller (about one-third) for the top. Wrap and rest 30 minutes at room temperature.
Step 2: Cook and drain the spinach
Rinse fresh spinach and place it in a large pot over medium heat with just the water clinging to the leaves. Cover and cook, stirring occasionally, until wilted (4–6 minutes). Transfer to a colander and let cool. Squeeze out as much liquid as possible by hand, then squeeze again in a clean kitchen towel. Chop coarsely. If using frozen spinach, thaw completely and squeeze very dry.
Step 3: Build the filling
Heat 2 tbsp olive oil in a large skillet over medium heat. Sauté the onion for 6–8 minutes until translucent and tender. Add garlic and cook 1 minute. Add the chopped spinach, 1 tsp salt, pepper, and nutmeg; cook 2 minutes to drive off moisture. Cool 5–10 minutes. In a bowl, combine the spinach mixture with ricotta, Parmesan, lemon zest, breadcrumbs, and 1 egg. Stir until evenly blended and taste for seasoning.
Step 4: Prepare the pan and bottom crust
Heat the oven to 400°F (200°C). Place a rimmed baking sheet in the oven to preheat (this helps crisp the bottom). Line the base of a 9-inch (23 cm) springform pan with parchment and lightly oil the sides. On a lightly floured surface, roll the larger dough piece to a 13-inch (33 cm) circle about 1/8 inch (3 mm) thick. Ease it into the pan, letting excess hang over the rim. Sprinkle the base evenly with 1 tbsp breadcrumbs.
Step 5: Fill and nest the whole eggs
Spread half of the spinach-ricotta filling into the crust. Using the back of a spoon, make 5 evenly spaced wells. Crack 1 egg into each well. Lightly season the egg tops with a pinch of salt and pepper. Gently spread the remaining filling over the top to cover the eggs without breaking the yolks.
Step 6: Add the top crust, seal, and vent
Roll the remaining dough into an 11-inch (28 cm) circle. Lay it over the filling. Trim excess dough, then fold and crimp the edges to seal. Cut 5 small steam slits in a circle where the eggs sit, plus one in the center. Beat 1 egg with 1 tbsp milk or water and brush all over. Sprinkle with sesame seeds if using.
Step 7: Bake to golden perfection
Set the pan on the preheated baking sheet. Bake at 400°F (200°C) for 20 minutes. Reduce heat to 375°F (190°C) and continue baking 35–40 minutes, until the crust is deep golden and the center feels set. If browning too quickly, tent loosely with foil. Rest the pie in the pan for 20 minutes to allow the eggs and filling to settle.
Step 8: Unmold, slice, and serve
Run a thin knife around the edge, remove the springform ring, and transfer the pie to a board. Slice with a sharp serrated knife to reveal the sunny egg centers. Serve warm or at room temperature. It pairs beautifully with a simple lemony salad.
Pro Tips
- Drain ricotta and squeeze spinach very well; a dry filling is the secret to clean layers and a crisp bottom crust.
- Preheating a baking sheet under the pan helps prevent soggy bottoms.
- For neat egg pockets, make deep wells and crack each egg into a small cup first, then pour into the well.
- Weighing flour (375 g) keeps the pastry consistent and easy to roll thin.
- Let the pie rest at least 20 minutes before slicing to avoid runny layers.
Variations
- Puff Pastry Shortcut: Use 2 sheets of store-bought all-butter puff pastry (thawed). Skip the oil dough; bake at 400°F (200°C) for 35–45 minutes until deeply golden.
- Swiss Chard & Herb: Swap half the spinach for chard; add 2 tbsp chopped parsley and 1 tbsp chopped fresh oregano.
- Feta & Olive: Replace half the ricotta with 6 oz crumbled feta and fold in 1/3 cup chopped pitted green olives; reduce added salt slightly.
Storage & Make-Ahead
Refrigerate leftovers, well wrapped, for up to 3 days. Reheat slices at 350°F (175°C) for 12–15 minutes, or enjoy at room temp. The baked pie freezes well: wrap tightly and freeze up to 2 months; thaw overnight in the fridge before reheating. To get ahead, make the dough and filling up to 24 hours in advance and keep chilled separately; assemble and bake just before serving.
Nutrition (per serving)
Approximate values: 530 calories; 22 g protein; 37 g carbohydrates; 33 g fat; 3 g fiber; 770 mg sodium. Nutrition will vary based on ingredients and serving size.
