More Great Recipes: Easter | South American | Vegan | Vegetable

Torta Pascualina

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Member since 2009
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Serves 4 | Prep Time 15 | Cook Time 35

Why I Love This Recipe

This is one of my favorite recipes from my mom; I didn't mind eating vegetarian when we could have this.

I've modified it to make it vegan in keeping with a recent resolution to eat completely vegan as frequently as possible; specifically replacing eggs with energ egg replacer and finding a good soy "mozzarella cheese".

Ingredients You'll Need

1 pie shell, unbaked
20oz frozen chopped spinach
2 T olive oil
2 T minced garlic
1 onion, diced
8 oz sliced mushrooms
1/4 t nutmeg
1 t oregano
salt and pepper to taste
2 cups grated soy/almond cheese (swiss or mozzarella equivalent works best)
3 t energ egg replacer
4 T water
1 sliced tomato
Cayenne powder (optional)


Preheat oven to 350

Thaw spinach (I use the microwave)

Drain spinach in strainer

Heat oil in skillet

Saute garlic, onions and mushrooms until onions are clear

Add cooked garlic, onlion, mushroom mixture to spinach and drain well (if you don't drain well you'll end up with a soggy pie)

Mix energ and water and beat well

Add spices, energ/water, and cheese to veggie mixture and mix well.

For best results with frozen pie crust I precook it for a few minutes by itself (make sure you poke it with a fork first so it doesn't balloon)

Put the veggie mixture into pie crust and shape into a nice pie shape

Add sliced tomatoes to top.

I sprinkle some cayenne powder on top to add some heat (optional)

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