Imagine a dish that captures the heart of Italian countryside cooking, where every bite tells a story of tradition and flavor. The Torta di Ricotta e Spinaci is not just a pie – it's a culinary journey that transforms simple ingredients into a mouthwatering masterpiece that will transport you straight to the rolling hills of Italy. Get ready to unlock a recipe that's so deliciously authentic, it'll make your taste buds dance and your kitchen smell like a Tuscan dream!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 500g ricotta cheese
- 300g spinach, cooked and chopped
- 3 eggs
- 200g flour
- 100g butter, melted
- Salt to taste
- Pepper to taste
- 50g grated Parmesan cheese
Instructions
- Prepare the spinach by washing thoroughly and cooking in a pan with a small amount of water until wilted. Drain excess water and chop finely. Allow to cool completely.
- In a large mixing bowl, combine the ricotta cheese with the cooled, chopped spinach. Mix well to create a uniform green-speckled mixture.
- Add the eggs one at a time to the ricotta and spinach mixture, whisking thoroughly after each addition to ensure smooth incorporation.
- Sift the flour into the mixture and add the melted butter, grated Parmesan cheese, salt, and pepper. Stir until all ingredients are well combined and create a smooth, consistent batter.
- Preheat the oven to 180°C (350°F). Grease a 24cm round baking dish or pie pan with butter or olive oil to prevent sticking.
- Pour the ricotta and spinach batter into the prepared baking dish, smoothing the top with a spatula to ensure an even surface.
- Place the pie in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Remove from the oven and let the pie rest for 10-15 minutes to allow it to set and cool slightly before serving.
- Slice into wedges and serve warm as a main course or appetizer. Can be accompanied by a light salad or crusty bread.
Tips
- Moisture is Key: Make sure to thoroughly drain the spinach to prevent a watery pie. Use a clean kitchen towel to squeeze out excess liquid after cooking.
- Room Temperature Ingredients: Allow eggs and ricotta to come to room temperature before mixing to ensure a smoother, more consistent batter.
- Don't Overmix: Stir the ingredients just until combined to keep the texture light and tender.
- Cheese Matters: Use fresh, high-quality ricotta for the best flavor and creamiest texture.
- Serving Suggestion: This pie is versatile! Serve it warm as a main course, or cut into smaller pieces for an impressive appetizer at your next gathering.
- Make-Ahead Friendly: You can prepare the batter in advance and refrigerate for a few hours before baking, making it perfect for meal prep or entertaining.
- Golden Brown Perfection: Keep an eye on the pie in the last 10 minutes of baking to achieve that beautiful golden-brown top without burning.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 18g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 120mg
