spinach ricotta torta
(1 rating)
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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(1 rating)
yield
12 to 16
prep time
1 Hr
cook time
45 Min
Ingredients For spinach ricotta torta
- SPINACH RICOTTA FILLING
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2 1/2 lbfresh spinach stemmed
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1 Tbspextra virgin olive oil
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1 mdred onion, finely chopped
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1 lgegg
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1 lbricotta cheese (fresh if you can get it)
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1/2 cparmesan cheese, grated
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1/2 cmozarrella, grated
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1 pinchnutmeg
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salt and pepper to taste
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1 lgegg beaten with 1 tbsp water
- OLIVE OIL PASTRY
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3 Tbspactive dry yeast
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3/4 clukewarm water
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3/4 tspsugar
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1 1/2 lgegg at room temperature, beaten
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2/3 cextra virgin olive oil
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1 1/2 cunbleached all-purpose flour
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1 1/2 cwhole wheat flour
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1 1/2 tspsalt
How To Make spinach ricotta torta
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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.
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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.
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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.
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4Beat egg in a large bowl. Beat in ricotta. Stir in the spinach, onions, cheeses and seasonings.
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5Spread over the pastry dough. Lattice the remaining pastry dough and brush with egg wash.
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6Bake in pre-heated 375 degree oven for 30 minutes or until golden.
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7For the pastry dough - dissolve yeast in water and then add sugar. Allow to sit for about 5 minutes or until creamy.
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8Beat in egg and olive oil.
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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.
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10Knead the dough on a lightly floured surface until smooth. Be careful to not overwork the dough.
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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.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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