Welcome to Zaboni’s! 🎥
Today we’re bringing you a delicious, traditional recipe with deep history and flavor — the famous Tarta Pascualina.
This savory spinach pie is a classic from Italy, adapted in Peru as pastel de acelga with Swiss Chard, and now shared with YOU — step by step! From the flaky crust to the creamy filling and hidden eggs, this is a dish that impresses at every bite. 😋
Whether you’re a home cook or just hungry for something new, this video is packed with simple instructions, smart tips, and the love of two cultures in one plate. 🌿🥚🧀
👉 Like, comment, and subscribe if you want more Italian–Peruvian recipes with that Zaboni twist.
Let us know in the comments: have you ever tried this pie?
Arrivederci & buen provecho!
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#Zabonis, #SwissChardPie, #PastelDeAcelga, #TartaPascualina, #ItalianRecipes, #PeruvianRecipes, #EasyRecipes, #SavoryPie, #HomemadeFood, #ComfortFood
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Hello everyone and welcome to Sabonis. Today I’m going to teach you how to make tarta pascalina. And listen very closely because this technique and method we’ll show you today can be used it for many other savory pies like this one. So where does this pie come from? It’s actually a very old Italian recipe from the region of Liurya. And the name suggest it’s a traditional pie made for Easter. And the ingredients have a special meaning. The herbs and cheese represent the holy trinity. And the four eggs inside stand for the four evangelist. Back then the dough was made with 33 layers of pastry that represent the age of Christ. Pretty amazing, right? But today, this pie is made year round in Italy and in many other countries, especially in South America. In places like Peru, the recipe was adapted and was switched to Swiss char instead of a spinach. That’s how he got the famous name pastel diaela. So, it’s a Swiss char pie. The original tarta pascalina is with a spinach. So, let’s get started. And don’t worry, I will give you all the ingredients again at the end of this video. Let’s begin with the dough. In a large bowl, we add 250 g of allpurpose flour and 120 g of unsalted butter at room temperature. Cut into pieces. This make it easier to work with. Now, mix it until the texture looks like a sand. But here’s an important tip. Don’t use your hands. We don’t want the butter to melt. Use a pastry blender, a food processor, or even a fork or a potato masher. Those work very great, too. Once it looks like sand with little crumbs, add one egg, 30 g of sugar, and 2 g of salt. Mix again. Now add 20 ml of ice cold water. This helps keep the butter cold. Keep mixing until you see bigger crumbs forming. At this point, stop using the tool and switch to your hands. But don’t need. Just press and push the dough together gently with your knuckles. And just like that, now the dough is ready. It should come together in one piece and not stick to the bowl. Now, could we use this dough right away? Yes, but it would be a big mistake. The butter is too soft right now. The trick to making this dough easy to work with is to shield it. So, shape the dough into a bowl, wrap it in a plastic wrap, and place it in the fridge for at least 30 minutes. Now, let’s prepare the filling. We start with 900 lb of the spinach already washed and drained. and just leave no steams. In a large pot, add half a cup of water and bring it to the boil. Add the spinach with a little salt and boil it for just four or 5 minutes. We don’t want to overcook it or it will turn dark and lose the nice green color. As soon as it looks soft and shiny, remove it quickly. Drain it well and rinse with cold water to stop the cooking. Then place it in a bowl and set it aside. In a pan on a medium heat, add a little olive oil. Then add one final chopped onion and pinch of salt and pepper. And if you want, two minced garlic cloves. Cook everything until the onion is golden and soft. We want it nicely and caramelized. While the onions are cooking, don’t forget to subscribe to this channel and hit that like button. It helps a lot so we can keep sharing this Italian and Peruvian recipes with you. Once the onion is ready, take it off the heat and add it to the bowl where we will mix everything together. Now the spinach is cool, so use your hand to squeeze out all extra water. Really squeeze it well. Then we form a small balls of a spinach. Chop the spinach balls and add it to the bowl with the onions. Remember, if the spinach is too wet, it can ruin the crust when we bake. So, squeezing it well is very important. Now, beat three eggs and add them to the bowl. Mix everything together. Add a half a cup of grated Parmesan cheese, 100 ml of heavy cream, and if you like, but I suggest yes, 100 g of ricotta cheese. Season with one teaspoon of pepper, one teaspoon salt and nonasaboni, a special touch, 1 and 1/2 teaspoon of nutmeg. Boom. Mix everything well. Taste the mixture to check the salt. Always taste. When it’s ready, cover the bowl. And now we go back to the dough. Before we roll out the dough, let’s prepare the pan. You can use a 9 in tar pan like I’m using right now or a ring mold over a baking tray. By the way, here’s a great tip I learned on Italy. If you’re using a tarp pan, always place baking paper at the bottom. This makes it much easier to take out and serve later. Lightly grease the ring mold and flour it so nothing sticks. Always remove the excess flour. Take the dough out of the fridge. It’s rested and ready. Cut it into two parts. One/3 for the top and two/3 for the bottom. Flour your work surface and roll out the larger piece with a rolling pin. If the dough breaks, don’t worry. sometimes happen with this dough. Keep rolling until it’s big enough to fit the pan with a little extra around the edges. Place it gently into the mold and press it into the bottom and the sides. If it breaks, no problem. Just patch it with your fingers. Use the fork to poke a few holes in the base. This keeps it from puffing up in the oven. Now, pour in the filling and smooth it out. It’s time to make four little holes in the mixture. In each one, crack an egg. Sprinkle each egg with a little salt and pepper. Now, roll out the top piece of the dough until it’s big enough to cover the pie. Place it gently on the top. Press around the edges and seal it. This is how it looks. Finally, use the knife to cut a few small slits on top. This helps the steam escape and keeps the crust from cracking. In a little bowl, beat one egg with a splash of cream and brush it over the entire pie. Bake the pie at 375° for at least 40 minutes to 1 hour or until it’s golden brown. When it’s done, take it out of the oven and let it cool for at least 30 minutes before removing it from the pan. The cooler it is, the easier it will be on mold. To take it out, run a knife or spatula gently around the edge and remove the ring. Since I use baking paper is very easy to lift and serve. And now the best part. Let’s slice it, plate it, and taste it. You can enjoy this pie hot, warm, or cold. It’s always delicious. M delicioso. Now, let’s go over the ingredients one more time. For the dough, 250 g of allpurpose flour, 120 g of unsalted butter, one egg, 30 g of sugar, 2 g of salt, 20 mm of cold water. For the filling, olive oil, one onion, optional, two garlic cloves, salt and pepper, 900 g of spinach, three eggs, half a cup of grated Parmesan cheese, one can of heavy cream, optional 100 g of ricotta cheese, 1 and 1/2 teaspoon of nutmeg, 1 teaspoon of pepper, one teaspoon salt. To assemble, four whole eggs, salt and pepper, one beaten egg with a little cream for brushing. Bake at 375° for 40 to 60 minutes or until golden. I hope you enjoyed this recipe and that you try it at home. Do not forget to make your comments about your results, questions, or any special recipe that you want me to bring to you. Are we empty?