we love spinach and this easy torta is easy to get on the table. i've included the recipe for a yeasted olive oil pastry that you can make a day ahead or keep on hand in the freezer. it's great for a crowd. also feel free to add mushrooms, roasted peppers or whatever calls to you.
Provided by stephanie tate @state
Number Of Ingredients 20
Steps:
- Roll three-quarters of the pastry into a 15x19 rectangle. Fit the pastry in an oiled half sheet pan. Shape a lip around the edge and set aside.
- Bring a large pot of salted water to boil. Add spinach and then almost immediately remove to a bowl of ice water. Drain and chop.
- Heat oil in a large skillet over medium heat and add red onion. Allow to cook until soft. About 5 min. Add garlic and cook until fragrant. About 1 min.
- Beat egg in a large bowl. Beat in ricotta. Stir in the spinach, onions, cheeses and seasonings.
- Spread over the pastry dough. Lattice the remaining pastry dough and brush with egg wash.
- Bake in pre-heated 375 degree oven for 30 minutes or until golden.
- For the pastry dough - dissolve yeast in water and then add sugar. Allow to sit for about 5 minutes or until creamy.
- Beat in egg and olive oil.
- Combine flours and salt and then stir into the yeast mixture. I do this by hand with bowl and a wooden spoon. If you have a mixer use the paddle. Work the dough until it's a cohesive mass, add flour as you need to.
- Knead the dough on a lightly floured surface until smooth. Be careful to not overwork the dough.
- Shape into a ball and place into a lightly oiled glass bowl. Cover tightly with plastic wrap and allow the dough to rise for about one hour or until doubled in size.
- On a lightly floured surface gently knead the dough a couple of times and then cut into 2 pieces. Cover loosely and allow to rest for 5 minutes. Roll-out according to your recipe needs.
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