Torta di Spinaci: A Delicious Italian Spinach Pie

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Torta di Spinaci

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Course Main Course, Side Dish

Cuisine Italian

Equipment

• Equipment Needed
• Mixing bowl
• Rolling Pin
• Pie dish (9-inch)
• Sauté pan
• Wooden spoon
• Whisk
• Baking paper (optional)
• Oven

Ingredients

  

• Ingredients
• For the Dough:
• 2 cups all-purpose flour
• 1/2 cup unsalted butter cold and cubed
• 1/2 teaspoon salt
• 1/4 cup cold water
• For the Filling:
• 1 pound fresh spinach or 10 oz frozen spinach, thawed and drained
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• 1 teaspoon garlic powder or 2 cloves fresh garlic, minced
• Salt and pepper to taste
• 1/4 teaspoon nutmeg optional
• Olive oil for sautéing

Instructions

 

• Method
• Prepare the Dough:
• In a mixing bowl, combine the flour and salt. Add the cubed butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
• Gradually add cold water, mixing until the dough just comes together. Avoid overworking it. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
• Sauté the Spinach:
• If using fresh spinach, wash and chop it coarsely. Heat a tablespoon of olive oil in a sauté pan over medium heat. Add the spinach and cook until wilted (about 3-5 minutes). If using frozen spinach, make sure it is completely thawed and drained before adding it to the pan.
• Remove from heat and let it cool slightly. Once cooled, chop the spinach finely and place it in a mixing bowl.
• Make the Filling:
• In the bowl with the spinach, add the ricotta, Parmesan, eggs, garlic powder, salt, pepper, and nutmeg (if using). Mix well until all ingredients are thoroughly combined.
• Assemble the Torta:
• Preheat your oven to 375°F (190°C).
• On a floured surface, roll out the dough to fit your pie dish. Transfer the dough to the dish, trimming any excess.
• Pour the spinach filling into the dough-lined dish and spread evenly.
• Roll out any remaining dough for a top crust or create a lattice design for a decorative touch. If you prefer a crustless version, skip this step.
• Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is set.
• Cool and Serve:
• Let the Torta di Spinaci cool for about 10 minutes before slicing. This will help the filling set up a bit more. Serve warm or at room temperature.
• Variations
• Vegetarian Option: Add other vegetables like sautéed mushrooms, zucchini, or bell peppers to the filling for added flavor and nutrition.
• Cheese Variations: Substitute the ricotta with cottage cheese for a lower-fat option, or use feta for a tangy twist.
• Herbs: Fresh herbs like basil or parsley can be added to the filling for extra flavor.

Torta di Spinaci, or Spinach Pie, is a wonderful Italian dish that combines a savory filling of spinach and ricotta cheese nestled in a flaky pastry crust. This dish is not only delicious but also versatile and packed with nutrients, making it a fantastic option for any meal. From my own personal experience, this pie is a crowd-pleaser that even those who claim they don’t like spinach will enjoy! Let me show you how I make this delightful Torta di Spinaci, perfect for any occasion.

Notes on What to Expect

When you slice into the Torta di Spinaci, you’ll find a beautifully golden crust with a creamy, flavorful filling. The nutmeg adds a hint of warmth that pairs wonderfully with the spinach and cheese. This dish is perfect for brunch, lunch, or as a light dinner alongside a salad.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour 25 minutes
• Ease of Cooking: Easy
• Servings: 6-8
• Calories per Serving: Approximately 250-300 calories (depending on portion size)
• Cost of Ingredients: Approximately $10-15
• Cuisine: Italian
• Course: Main or Side Dish

Equipment Needed

• Mixing bowl
• Rolling pin
• Pie dish (9-inch)
• Sauté pan
• Wooden spoon
• Whisk
• Baking paper (optional)
• Oven
• Go here to buy the must-have equipment and ingredients for making a Savory  #Torta di Spinaci  now.

Ingredients

For the Dough:

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/2 teaspoon salt
• 1/4 cup cold water

For the Filling:

• 1 pound fresh spinach (or 10 oz frozen spinach, thawed and drained)
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
• Salt and pepper to taste
• 1/4 teaspoon nutmeg (optional)
• Olive oil for sautéing
• Go here to buy the must-have equipment and ingredients for making a Savory  #Torta di Spinaci  now.

Method

1. Prepare the Dough:
   • In a mixing bowl, combine the flour and salt. Add the cubed butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
   • Gradually add cold water, mixing until the dough just comes together. Avoid overworking it. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. Sauté the Spinach:
   • If using fresh spinach, wash and chop it coarsely. Heat a tablespoon of olive oil in a sauté pan over medium heat. Add the spinach and cook until wilted (about 3-5 minutes). If using frozen spinach, make sure it is completely thawed and drained before adding it to the pan.
   • Remove from heat and let it cool slightly. Once cooled, chop the spinach finely and place it in a mixing bowl.
3. Make the Filling:
   • In the bowl with the spinach, add the ricotta, Parmesan, eggs, garlic powder, salt, pepper, and nutmeg (if using). Mix well until all ingredients are thoroughly combined.
4. Assemble the Torta:
   • Preheat your oven to 375°F (190°C).
   • On a floured surface, roll out the dough to fit your pie dish. Transfer the dough to the dish, trimming any excess.
   • Pour the spinach filling into the dough-lined dish and spread evenly.
   • Roll out any remaining dough for a top crust or create a lattice design for a decorative touch. If you prefer a crustless version, skip this step.
   • Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is set.
5. Cool and Serve:
   • Let the Torta di Spinaci cool for about 10 minutes before slicing. This will help the filling set up a bit more. Serve warm or at room temperature.

Variations

• Vegetarian Option: Add other vegetables like sautéed mushrooms, zucchini, or bell peppers to the filling for added flavor and nutrition.
• Cheese Variations: Substitute the ricotta with cottage cheese for a lower-fat option, or use feta for a tangy twist.
• Herbs: Fresh herbs like basil or parsley can be added to the filling for extra flavor.
• Go here to buy the must-have equipment and ingredients for making a Savory  #Torta di Spinaci  now.

Tips and Substitutions

• Dairy-Free: Use plant-based ricotta and butter alternatives for a dairy-free version.
• Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for the dough.
• Make Ahead: This pie can be made in advance and frozen before baking. Thaw overnight in the fridge before baking.

Nutritional Information Per Serving

• Calories: 250-300
• Protein: 12g
• Carbohydrates: 30g
• Fat: 12g
• Fiber: 2g

I hope this guide has made making Torta di Spinaci seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please leave your honest comment! Enjoy your cooking adventure!