Spinach Ricotta Torta

stephanie tate


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.


★★★★★ 1 vote

12 to 16
1 Hr
45 Min



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

  • 3 Tbsp
    active dry yeast
  • 3/4 c
    lukewarm water
  • 3/4 tsp
  • 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

How to Make Spinach Ricotta Torta


  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.

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