Recipe Guide: Tortino di Spinaci e Ricotta (Spinach and Ricotta Tart)

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Tortino di Spinaci e Ricotta

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Course Appetizer

Cuisine Italian

Equipment

• Equipment Needed
• Mixing bowls
• Whisk
• Skillet
• Baking dish (9-inch round or square)
• Parchment paper
• Cheese grater
• Pastry brush

Ingredients

  

• Ingredients
• For the Crust:
• 1 ½ cups all-purpose flour or gluten-free flour blend
• ½ tsp salt
• ½ cup cold unsalted butter cubed
• 3-4 tbsp cold water
• For the Filling:
• 1 tbsp olive oil
• 1 small onion finely chopped
• 2 cloves garlic minced
• 5 cups fresh spinach chopped (or 2 cups frozen spinach, thawed and drained)
• 1 cup ricotta cheese use dairy-free ricotta for vegan
• ½ cup grated Parmesan cheese optional for extra flavor
• 2 large eggs or egg substitute for vegan
• Salt and black pepper to taste
• ¼ tsp nutmeg optional, for warmth

Instructions

 

• Step-by-Step Instructions
• Step 1: Prepare the Crust
• In a large bowl, whisk together the flour and salt.
• Add the cold butter cubes, and using a pastry cutter or your fingers, combine until the mixture resembles coarse crumbs.
• Gradually add cold water, one tablespoon at a time, until the dough starts to come together. Be careful not to overwork the dough.
• Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 15 minutes.
• Step 2: Prepare the Filling
• Heat olive oil in a skillet over medium heat. Sauté the onion for about 5 minutes, until softened.
• Add the garlic and cook for another minute, until fragrant.
• Add the chopped spinach and cook until wilted (if using fresh) or until warmed through (if using thawed frozen spinach). Set aside to cool slightly.
• In a mixing bowl, combine ricotta, Parmesan, eggs, nutmeg, salt, and pepper. Stir in the cooled spinach mixture, blending until smooth.
• Step 3: Assemble the Tortino
• Preheat the oven to 375°F (190°C). Line your baking dish with parchment paper.
• Roll out the dough on a lightly floured surface to about a ¼-inch thickness. Carefully place it into the baking dish, pressing it evenly along the base and up the sides.
• Pour the spinach and ricotta filling into the crust, smoothing the top with a spatula.
• Lightly brush the exposed edges of the crust with olive oil or melted butter for a golden finish.
• Step 4: Bake
• Bake in the preheated oven for 30-35 minutes, until the filling is set and the crust is golden brown.
• Remove from the oven and allow to cool for about 10 minutes to let the flavors meld.
• Step 5: Serve
• Slice into wedges and serve warm or at room temperature. This tortino pairs well with a simple side salad or a fresh tomato salsa.
• Variations & Tips
• Crust-Free Option: Skip the crust entirely and bake the filling in a greased baking dish for a low-carb, gluten-free version.
• Cheese Substitutions: Substitute ricotta with cottage cheese for a lighter filling, or use vegan ricotta for a dairy-free alternative.
• Herb Additions: Fresh basil or parsley can add extra flavor. Just stir chopped herbs into the filling before baking.
• Nut-Free Option: If you want to skip Parmesan, consider nutritional yeast for a similar savory flavor.
  

Keyword Torta, Tortino di Ricotta, Tortino di Spinaci

Tortino di Spinaci e Ricotta is a classic Italian savory tart filled with creamy ricotta and vibrant spinach. This dish makes a delicious appetizer or light meal, perfect for any occasion. It’s simple yet elegant, and from my own personal experience, it’s a crowd-pleaser that even beginners can master with ease. Let me show you how I make this comforting Italian favorite.

What to Expect

This Tortino di Spinaci e Ricotta is a blend of creamy, cheesy goodness and delicate spinach, all encased in a light, flaky crust. From my own personal experience, you’ll notice how well the savory filling complements the buttery crust. The nutmeg adds a hint of warmth, enhancing the earthy flavor of the spinach. The tortino is light but satisfying, making it a great choice for brunches, lunches, or even as a holiday appetizer.

Recipe Overview

• Cuisine: Italian
• Course: Appetizer or Main
• Servings: 6
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour, 5 minutes
• Ease of Cooking: Easy to Moderate
• Calories: Approx. 230 per serving
• Cost of Ingredients: Moderate

Equipment Needed

• Mixing bowls
• Whisk
• Skillet
• Baking dish (9-inch round or square)
• Parchment paper
• Cheese grater
• Pastry brush
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Tortino di Spinaci e Ricotta  now.

Ingredients

• For the Crust:
  • 1 ½ cups all-purpose flour (or gluten-free flour blend)
  • ½ tsp salt
  • ½ cup cold unsalted butter, cubed
  • 3-4 tbsp cold water
• For the Filling:
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 5 cups fresh spinach, chopped (or 2 cups frozen spinach, thawed and drained)
  • 1 cup ricotta cheese (use dairy-free ricotta for vegan)
  • ½ cup grated Parmesan cheese (optional for extra flavor)
  • 2 large eggs (or egg substitute for vegan)
  • Salt and black pepper, to taste
  • ¼ tsp nutmeg (optional, for warmth)
  • > Go here to buy the must-have equipment and ingredients for creating a Savory  #Tortino di Spinaci e Ricotta  now.

Step-by-Step Instructions

Step 1: Prepare the Crust

1. In a large bowl, whisk together the flour and salt.
2. Add the cold butter cubes, and using a pastry cutter or your fingers, combine until the mixture resembles coarse crumbs.
3. Gradually add cold water, one tablespoon at a time, until the dough starts to come together. Be careful not to overwork the dough.
4. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 15 minutes.

Step 2: Prepare the Filling

1. Heat olive oil in a skillet over medium heat. Sauté the onion for about 5 minutes, until softened.
2. Add the garlic and cook for another minute, until fragrant.
3. Add the chopped spinach and cook until wilted (if using fresh) or until warmed through (if using thawed frozen spinach). Set aside to cool slightly.
4. In a mixing bowl, combine ricotta, Parmesan, eggs, nutmeg, salt, and pepper. Stir in the cooled spinach mixture, blending until smooth.

Step 3: Assemble the Tortino

1. Preheat the oven to 375°F (190°C). Line your baking dish with parchment paper.
2. Roll out the dough on a lightly floured surface to about a ¼-inch thickness. Carefully place it into the baking dish, pressing it evenly along the base and up the sides.
3. Pour the spinach and ricotta filling into the crust, smoothing the top with a spatula.
4. Lightly brush the exposed edges of the crust with olive oil or melted butter for a golden finish.

Step 4: Bake

1. Bake in the preheated oven for 30-35 minutes, until the filling is set and the crust is golden brown.
2. Remove from the oven and allow to cool for about 10 minutes to let the flavors meld.

Step 5: Serve

1. Slice into wedges and serve warm or at room temperature. This tortino pairs well with a simple side salad or a fresh tomato salsa.

Variations & Tips

• Crust-Free Option: Skip the crust entirely and bake the filling in a greased baking dish for a low-carb, gluten-free version.
• Cheese Substitutions: Substitute ricotta with cottage cheese for a lighter filling, or use vegan ricotta for a dairy-free alternative.
• Herb Additions: Fresh basil or parsley can add extra flavor. Just stir chopped herbs into the filling before baking.
• Nut-Free Option: If you want to skip Parmesan, consider nutritional yeast for a similar savory flavor.

Dietary Tips

• Vegan Option: Use dairy-free ricotta and replace the eggs with an egg substitute such as a flaxseed “egg” (1 tbsp ground flaxseed + 3 tbsp water per egg).
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for the crust or skip the crust for a naturally gluten-free version.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Tortino di Spinaci e Ricotta  now.

Nutritional Information (Per Serving)

• Calories: 230
• Protein: 8g
• Carbohydrates: 15g
• Fat: 16g
• Fiber: 2g

Final Thoughts

I hope this guide has made preparing Tortino di Spinaci e Ricotta feel a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below! I’d love to hear feedback from real people like you, so please, leave your honest comment! Enjoy every slice of this Italian delight!