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.


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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

Directions Step-By-Step

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