Traditional Argentine Food — By

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Pascualina is an Argentine vegetable pie, filled with swiss chard and hard-boiled eggs.  It is found in any traditional Argentine restaurant, and is especially popular to eat as a quick take-out meal.

You will need a pre-made pie crust or you can make the pie crust yourself.  Here is how to make the filling:

• 3 packs of swiss chard(should be about 1.5 cups cooked)

• 3 packs of spinach (should be about 1 cup cooked)

• 3 tbsp olive oil

• 3 hardboiled eggs, peeled

• 1 onion, finely chopped

• 1 clove garlic, finely chopped

• 100 gr. Grated Parmesan cheese

• Salt, pepper and grated nutmeg

**I have added spinach, but this is not necessary.  If you prefer, just double the amount of kale, and don´t use the spinach.


Clean spinach and chard.  Add to a large pot, and boil or steam with salted water until cooked.  Remove, drain, and chop into strips.  Add to bowl.

In a saucepan, sautee onions and garlic in 1 tbsp of olive oil until onions start to brown.  Remove from heat, and add to kale mixture.  Sprinkle chard mixture with about 1 tsp salt, 1 tsp pepper, 1 tsp nutmeg, and 2 tbsp olive oil.  Mix, and taste to see if you need to add more seasoning.

Add a thin layer of pastry to a pie plate.  Fill with chard mixture.  Cut boiled eggs in half, and add spread them out in the kale mixture.  Sprinkle with Parmesan cheese, cover with a thin layer of pastry, and then poke some holes in the pastry.

Please in an over pre-heated to 350F.   Cook until pastry is browned.  Remove, cool, and enjoy!!!

Pascualina is a very filling meal, and other than the pastry, is very healthy.  This is a great dish to meet your vegetable quota for the day, and a very Argentine dish.

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  1. Amy says:

    I love this website! It as so many great resources like the article on why Argentinians say vos. Anyway, this recipe is really helpful to me as I am a vegetarian so thank you for that. I know that the restaurant Pablin has great Pasculainas that you can get delivered through online delivery.
    Here’s the link:

    Happy Eatings!

  2. Milena says:

    Hi, i am from Argentina, living in Los Angeles, CA. USA. i ate Pascualina my whole life in Argentina, and we use “ACELGA” to make it, and i dont know if ACELGA is KALE, i dont think it is. ACLEGA is more like a gigantic spinach leaf. i really would like to know the ACCURATE translation of ACELGA in english, and KALE in ARGENTINEAN spanish. do you guys know?

  3. Rob says:

    Hi Milena. “Acelga” is “Swiss Chard” in English. “Kale” (couve brasilero) has a stronger flavor and isn’t as tender. Good luck!

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