Tarta Pascualina | Argentinian Spinach Pie with Whole Eggs

Put the flour and salt in a bowl. Add the olive oil and warm water and knead for 8 minutes, until the dough is smooth and soft. Divide it into two pieces, one slightly larger, and wrap them in plastic wrap.

Wash the spinach and remove the thick stems. Blanch it in boiling water for 2 minutes, then transfer it to ice water. Squeeze it thoroughly by the handful to remove all the water, then chop it coarsely; you should have about 400 g of leaves.

Cook the finely chopped onion in olive oil for 6 minutes, until softened. Add the garlic and cook for 1 minute, then remove from the heat.

Mix the spinach, onion, two beaten eggs, cheese, cream, nutmeg, salt, and black pepper. The filling should be thick enough to stay on a spoon; a watery filling will distort the rings of egg.

Preheat the oven to 190°C / 375°F. Roll out the larger piece of dough to 3 mm thick and fit it into a greased 26 cm pan, letting the excess hang over the edges. Spread the filling inside. Use the back of a spoon to make four wells in the filling and crack one whole egg into each. Sprinkle the eggs with salt. Cover with the second sheet of dough, fold and crimp the edges together with the bottom crust, cut a small steam vent in the center, and brush the top with egg yolk.

Bake at 190°C / 375°F for 40 minutes, until the top is golden brown. A knife inserted near the edge should come out clean. The egg whites should be fully set and the yolks firm.

Let the pie rest, then cut between the eggs so each slice shows a ring of egg. Serve warm or cold.