Best Spinach Ricotta Torta Recipes

TORTA PASCUALINA (SPINACH RICOTTA PIE)

Steps:

• Lightly oil/butter the inside of your pie dish. Roll out one piece of pastry to approx 1/8in/3mm thick (or a bit thicker, as you prefer). Turn over your pie dish and use the top to cut the top layer for the pie. Set this aside. Roll out the other piece of pastry, adding in the scraps from before if needed to make large enough, and use this to line the pie dish. Trim the edges.
• Defrost the spinach according to packet instructions and squeeze out excess liquid.
• Preheat oven to 350F/175C.
• Finely dice the onion and garlic. Warm the oil in a medium skillet over a medium heat and add the onion. Cook a couple minutes until softening then add the garlic. Cook a couple more minutes until onion is translucent.
• Add the spinach and nutmeg to the onion and stir well. Feel free to add a little salt and pepper as well, if you like. Set the pan aside to cool.
• Mix the ricotta, mozzarella, parmesan and 1 egg in a bowl. Add the cooled spinach mixture and mix well. Fill the pie dish and spread evenly.
• Use the back of a spoon to make 5 indents in the filling - you will probably need to make them deeper than you might think - then crack an egg into each of them. Brush around the edge of the bottom pastry layer with water then carefully put the top layer of pastry over the pie. Press together the edges and put two slits as air holes in the middle. Lightly brush the top with milk.
• Bake the pie for approximately 50 minutes until golden brown. Allow to cool a little before slicing. Serve slices warm or cold.

SPINACH RICOTTA TORTA

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.