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Pascualina
5 Prep Time
minutes
50 Cook Time
minutes
55 Total Time
minutes
6 Serving
size
Recipe written and created by Concerned Cook.
Print Recipe
Ingredients
Pie Filling
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk
- 1⁄2 tsp salt
- 1⁄2 tsp garlic powder
- 1⁄4 tsp ground nutmeg
- 5 cups or 15 oz frozen spinach
- 2 cups shredded mozzarella cheese
- 1⁄2 cup Parmesan cheese
- 2 chopped scallions
- 1 egg
Pie Crust
- 1 egg
- 2 tbsp milk
- 2 pie crusts
Preparation
- In a saucepan, melt the butter over medium heat. Then sprinkle in the flour, mixing constantly with a spoon or whisk to form a roux.
- Gradually pour in the milk, mixing constantly to prevent lumps from forming. Continue mixing until the sauce thickens and becomes smooth.
- Season the sauce with salt, garlic powder, and ground nutmeg.
- Add the frozen spinach and mix until the spinach is warm and bubbling.
- Stir in the chopped scallions, then add the mozzarella and Parmesan cheeses, folding until melted. Set aside and let the filling cool. Once cool, mix in an egg as a binder.
- In the meantime, bake the pie crust in the pie dish according to package instructions.
- Once the pie crust is ready, add the filling and top with the second pie crust. Seal the edges.
- Make an egg wash by mixing 1 egg with 2 tbsp milk. Lightly paint the top of the pie with the egg wash.
- Bake the pie for 20 minutes at 450°F or until golden.
- Cool for at least 20 minutes before serving. Serve at room temperature.
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