Torta Salata con Ricotta e Spinaci: A Savory Italian Pie

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Torta Salata con Ricotta e Spinaci

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Course Appetizer, Side Dish

Cuisine Italian

Equipment

• Equipment Needed
• Mixing bowls
• Whisk
• Rolling Pin
• 9-inch pie dish
• Baking paper
• Parchment paper
• Oven

Ingredients

  

• Ingredients
• For the Crust:
• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter chilled and cubed
• 1 large egg
• 2-4 tablespoons ice water
• For the Filling:
• 1 cup ricotta cheese
• 2 cups fresh spinach or 1 cup frozen, thawed and drained
• 2 large eggs
• ½ cup grated Parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon nutmeg optional
• 1 tablespoon olive oil for sautéing spinach
• Variations
• Cheese: Substitute ricotta with feta or goat cheese for a tangy flavor.
• Greens: Use other greens like kale chard, or Swiss chard instead of spinach.
• Add-ins: Incorporate sautéed onions garlic, or sun-dried tomatoes for extra flavor.
• Tips
• For a crispier crust pre-bake it for 10 minutes before adding the filling.
• You can use store-bought pie crust to save time.
• Make sure to drain excess moisture from the spinach to prevent a soggy pie.
• Substitutions for Dietary Needs
• Gluten-Free: Use a gluten-free flour blend for the crust.
• Dairy-Free: Substitute ricotta with a dairy-free alternative such as almond or cashew cheese.
• Egg-Free: Replace eggs in the filling with flaxseed meal 1 tablespoon flaxseed meal mixed with 3 tablespoons water = 1 egg.

Instructions

 

• Step-by-Step Instructions
• Prepare the Crust
• In a mixing bowl, combine flour and salt.
• Add chilled butter and mix with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
• In a separate bowl, beat the egg and add it to the flour mixture. Mix until combined.
• Gradually add ice water, one tablespoon at a time, until the dough comes together.
• Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
• Cook the Spinach
• In a skillet, heat olive oil over medium heat.
• Add fresh spinach and sauté until wilted (about 3-5 minutes). If using frozen spinach, heat until warmed through, then drain excess moisture.
• Prepare the Filling
• In a large bowl, combine ricotta cheese, cooked spinach, eggs, Parmesan cheese, salt, pepper, and nutmeg (if using).
• Mix until well combined and set aside.
• Assemble the Torta
• Preheat your oven to 375°F (190°C).
• On a floured surface, roll out the chilled dough to fit your pie dish.
• Carefully transfer the rolled dough to the pie dish and trim the edges.
• Pour the ricotta and spinach filling into the crust and spread evenly.
• Bake
• Bake in the preheated oven for 35-40 minutes, or until the filling is set and the crust is golden brown.
• Let the torta cool for about 10 minutes before slicing.
  

Keyword Torta Salata, Torta Salata con Ricotta e Spinaci

Torta Salata con Ricotta e Spinaci is a delightful Italian savory pie that combines creamy ricotta cheese and fresh spinach encased in a flaky pastry crust. This dish is perfect for any occasion, whether it’s a light lunch, a picnic, or an elegant dinner party. It’s also versatile enough to allow for various substitutions and additions based on your preferences or dietary needs.

From my own personal experience, making Torta Salata can be a rewarding process, and I’m excited to share my tips with you. Let me show you how I make this delicious dish step by step.

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: 8
• Calories: Approximately 250 per slice
• Cost of Ingredients: $15 – $20 (depending on local prices)
• Cuisine: Italian
• Course: Main Dish or Appetizer
• Equipment Needed:
  • Mixing bowls
  • Whisk
  • Rolling pin
  • 9-inch pie dish
  • Baking paper
  • Parchment paper
  • Oven
  • Check out the must-have equipment and ingredients for making a Savory  #Torta Salata con Ricotta e Spinaci  here.

Ingredients

For the Crust:

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, chilled and cubed
• 1 large egg
• 2-4 tablespoons ice water

For the Filling:

• 1 cup ricotta cheese
• 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
• 2 large eggs
• ½ cup grated Parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon nutmeg (optional)
• 1 tablespoon olive oil (for sautéing spinach)

Variations

• Cheese: Substitute ricotta with feta or goat cheese for a tangy flavor.
• Greens: Use other greens like kale, chard, or Swiss chard instead of spinach.
• Add-ins: Incorporate sautéed onions, garlic, or sun-dried tomatoes for extra flavor.

Tips

• For a crispier crust, pre-bake it for 10 minutes before adding the filling.
• You can use store-bought pie crust to save time.
• Make sure to drain excess moisture from the spinach to prevent a soggy pie.

Substitutions for Dietary Needs

• Gluten-Free: Use a gluten-free flour blend for the crust.
• Dairy-Free: Substitute ricotta with a dairy-free alternative, such as almond or cashew cheese.
• Egg-Free: Replace eggs in the filling with flaxseed meal (1 tablespoon flaxseed meal mixed with 3 tablespoons water = 1 egg).
• Check out the must-have equipment and ingredients for making a Savory  #Torta Salata con Ricotta e Spinaci  here.

Step-by-Step Instructions

1. Prepare the Crust

1. In a mixing bowl, combine flour and salt.
2. Add chilled butter and mix with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
3. In a separate bowl, beat the egg and add it to the flour mixture. Mix until combined.
4. Gradually add ice water, one tablespoon at a time, until the dough comes together.
5. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Cook the Spinach

1. In a skillet, heat olive oil over medium heat.
2. Add fresh spinach and sauté until wilted (about 3-5 minutes). If using frozen spinach, heat until warmed through, then drain excess moisture.

3. Prepare the Filling

1. In a large bowl, combine ricotta cheese, cooked spinach, eggs, Parmesan cheese, salt, pepper, and nutmeg (if using).
2. Mix until well combined and set aside.

4. Assemble the Torta

1. Preheat your oven to 375°F (190°C).
2. On a floured surface, roll out the chilled dough to fit your pie dish.
3. Carefully transfer the rolled dough to the pie dish and trim the edges.
4. Pour the ricotta and spinach filling into the crust and spread evenly.

5. Bake

1. Bake in the preheated oven for 35-40 minutes, or until the filling is set and the crust is golden brown.
2. Let the torta cool for about 10 minutes before slicing and serving.

Check out the must-have equipment and ingredients for making a Savory  #Torta Salata con Ricotta e Spinaci  here.

Nutritional Information Per Serving

• Calories: 250
• Total Fat: 15g
• Saturated Fat: 8g
• Cholesterol: 85mg
• Sodium: 380mg
• Total Carbohydrates: 20g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 7g

Closing Thoughts

I hope this guide has made making Torta Salata con Ricotta e Spinaci seem a little less daunting, or 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!