1. Prepare the Dough:
In a large bowl, mix the Villa Blanca 0000 wheat flour with a pinch of salt.
Add the butter cut into small cubes and mix until you achieve a sandy texture.
Add the Uruguay mayonnaise, Óptimo canola oil, and Uruguay vinegar, and mix well.
Gradually incorporate water until you form a smooth, homogeneous dough.
Divide the dough into two parts, one slightly larger than the other. Cover and refrigerate while preparing the filling.

2. Prepare the Filling:
Wash and cook the spinach (or Swiss chard) in boiling salted water for a few minutes. Drain well and chop finely.
In a pan, heat the Óptimo canola oil and sauté the onion and garlic until golden.
Add the spinach and cook for a few more minutes. Remove from heat.
In a large bowl, mix the cooked spinach with the parmesan cheese and season with salt and pepper to taste.
Add two beaten eggs to the mixture and mix well.

3. Assemble the Pie:
Preheat the oven to 180°C (350°F).
Roll out the larger portion of dough and line a greased tart pan.
Pour the spinach filling into the pan.
Make two wells in the filling and crack an egg into each well.
Roll out the smaller portion of dough and cover the pie. Seal the edges well.
Brush the surface with beaten egg for a shiny finish.

4. Bake:
Bake the pie for 45-50 minutes, or until the crust is golden and crispy.
Let it cool slightly before cutting and serving.
And that’s it! You have a delicious Pascualina Pie. Enjoy!