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

Tortino di Spinaci e Ricotta

Print Recipe Pin Recipe
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.
    Tortino di Spinaci e Ricotta Recipe Guide: Tortino di Spinaci e Ricotta (Spinach and Ricotta Tart)
Keyword Torta, Tortino di Ricotta, Tortino di Spinaci