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Pasqualina or Spinach Pie

Makes 8 servings.


Pastry dough for 2 9-in. deep dish pies

2 tbsp. olive oil

2 10-oz. boxes frozen chopped spinach, thawed and squeezed of excess liquid

1 onion, finely diced

6 tbsp. Real California butter

6 tbsp. all-purpose flour, or more as needed, plus more for the work surface

1/8 tsp. ground nutmeg

1 cup plus 1 tbsp. Real California milk, divided, or more as needed

6 large eggs

Salt and pepper


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

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,