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1 medium onion, chopped
4–5 cloves garlic, minced
1 Tbsp. olive oil
1 (14 oz.) bag frozen chopped spinach, defrosted and drained or 1 bunch fresh spinach, lightly steamed, drained and chopped (roughly 3/4 cup packed cups of cooked spinach)
1 (14 oz.) bag frozen chopped chard, defrosted and drained or 1 bunch fresh chard (I prefer rainbow chard), lightly steamed, drained and chopped (roughly 3/4 cup packed cups of cooked chard) – if you prefer, use spinach instead
1 lb. ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
6 eggs (4 for the top of the pie, one for the filling, and one for the egg wash)
2 roasted red peppers, chopped
6 chopped peppadew peppers (or use 1 roasted red pepper)
1/4 tsp. freshly ground nutmeg
1 tsp. ají molido [substitute crushed red pepper if unavailable]
salt and freshly ground black pepper to taste
2 pie crusts, either homemade or store-bought

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Preheat the oven to 350ºF. Lightly grease a deep tart pan or springform pan with baking spray.
In a medium skillet, heat the olive oil over medium heat. Sweat the onion and garlic together in the skillet until translucent. Remove from the heat, and allow the onion and garlic to cool.
In a large bowl, stir together the onion, garlic, spinach and chard (make sure both are thoroughly drained), ricotta, mozzarella cheese, parmesan cheese, roasted peppers, peppadews (if using), nutmeg, ají molido, salt, and pepper.
Taste the mixture and adjust the seasoning as needed. Add 1 egg to the mixture and mix well. Carefully line the bottom of the pan with one of the pascualina shells. Spoon the filling into the tart pan.
Smooth the top of the filling, and make four deep, evenly spaced depressions in the filling. Crack an egg into each hole (hold back a bit of the white if it looks like it will overflow).
Cover the filling with the second pascualina shell, and seal the crust using a fork or by making a decorative edge. Vent the crust with a sharp knife, and then brush the crust with a beaten egg for color and shine.
Bake for approximately 45 minutes, or until the pie is golden brown and the filling has set. Allow the pie to cool to room temperature (or just slightly warm) before serving.