Description
The Spinach and Ricotta Torta Pascualina is a savory Italian pie that boasts a flaky, golden crust enveloping a creamy filling of fresh spinach and ricotta cheese. Each bite offers a delightful contrast of textures, with the tender greens mingling with the rich, velvety cheese, all enhanced by aromatic herbs and spices.
Ingredients
Scale
- Crust:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 teaspoon salt
- 1/4 cup cold water
- Filling:
- 1 pound fresh spinach, washed and chopped
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 small onion, finely chopped
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine flour and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in cold water until the dough forms a ball. Wrap in plastic and refrigerate for 30 minutes.
- In a skillet, heat olive oil over medium heat. Sauté the onion until translucent, about 5 minutes. Add spinach and cook until wilted, about 3 minutes. Remove from heat and let cool.
- In a mixing bowl, combine ricotta, Parmesan, eggs, nutmeg, salt, and pepper. Stir in the cooled spinach mixture.
- Roll out the dough on a floured surface to fit a 9-inch pie pan. Place the crust in the pan, trimming excess dough.
- Pour the filling into the crust, spreading it evenly. Cover with a top layer of rolled-out dough, sealing the edges.
- Cut a few slits in the top crust to allow steam to escape. Bake for 45-50 minutes or until golden brown.
- Let cool for 10 minutes before slicing and serving.
Notes
- This torta can be made a day in advance and stored in the refrigerator. Reheat in the oven before serving.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/8 of the torta)
- Calories: 320
- Sugar: 2 grams
- Sodium: 450 milligrams
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 2 grams
- Protein: 10 grams
- Cholesterol: 80 milligrams
Keywords: Spinach and Ricotta Torta Pascualina, Italian pie, savory torta, vegetarian recipes, spinach recipes, ricotta cheese, flaky crust, baked dishes, comfort food, Mediterranean cuisine, make-ahead meals, party food, easy recipes