Torta Salata con Ricotta e Spinaci
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.
