spinach ricotta torta

How To Make spinach ricotta torta

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