Spinach Ricotta Torta

stephanie tate

By
@state

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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
12 to 16
Prep:
1 Hr
Cook:
45 Min

Ingredients

SPINACH RICOTTA FILLING

2 1/2 lb
fresh spinach stemmed
1 Tbsp
extra virgin olive oil
1 medium
red onion, finely chopped
1 large
egg
1 lb
ricotta cheese (fresh if you can get it)
1/2 c
parmesan cheese, grated
1/2 c
mozarrella, grated
1 pinch
nutmeg
salt and pepper to taste
1 large
egg beaten with 1 tbsp water

OLIVE OIL PASTRY

3 Tbsp
active dry yeast
3/4 c
lukewarm water
3/4 tsp
sugar
1 1/2 large
egg at room temperature, beaten
2/3 c
extra virgin olive oil
1 1/2 c
unbleached all-purpose flour
1 1/2 c
whole wheat flour
1 1/2 tsp
salt

Step-By-Step

1Roll 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.
2Bring a large pot of salted water to boil. Add spinach and then almost immediately remove to a bowl of ice water. Drain and chop.
3Heat 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.
4Beat egg in a large bowl. Beat in ricotta. Stir in the spinach, onions, cheeses and seasonings.
5Spread over the pastry dough. Lattice the remaining pastry dough and brush with egg wash.
6Bake in pre-heated 375 degree oven for 30 minutes or until golden.
7For the pastry dough - dissolve yeast in water and then add sugar. Allow to sit for about 5 minutes or until creamy.
8Beat in egg and olive oil.
9Combine 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.
10Knead the dough on a lightly floured surface until smooth. Be careful to not overwork the dough.
11Shape 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.
12On 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.