Spinach and Cheese Torta Rustica Recipe

1      Reviews by:    Frances Babovec   Spinach and Cheese Torta Rustica Recipe encloses spinach, olive oil, onion, garlic, egg yolk, Ricotta and Parmesan cheese and nutmeg in torta dough and bakes to make this delicious spinach and cheese torta recipe. Food Category:    Bread Cuisine Origin:    Italian    Servings:8 Nutrition facts:403 calories24.9 grams fat Print Preview Rate This Recipe Prep Time:   1 Hour 50 Minutes Cook Time:   1 Hour 10 Minutes Total Time:   3 Hours

INGREDIENTS

• 1 package (10 oz) frozen chopped spinach
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 clove garlic, minced or pressed
• 1 egg yolk
• 1 cup whole-milk ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• Pinch ground nutmeg
• 1 egg, beaten with 1 teaspoon water
• 2 tablespoons grated Parmesan cheese
• Torta Dough (search recipes)

DIRECTIONS

• Prepare Torta Dough and while it is rising, make filling. Thaw spinach. Drain, pressing out as much moisture as possible. In a small frying pan over medium heat, heat oil. Add onion and cook, stirring often, until lightly browned; mix in garlic; remove from heat.
• In a medium bowl beat the egg yolk. Blend in ricotta cheese, then add the 1/2 cup Parmesan cheese, salt, pepper, nutmeg, and spinach and onion mixture. Mix to blend. Divide Torta Dough into two portions, one slightly larger than the other. Roll out larger portion on a floured surface to make an 8-inch circle.
• Fit circle of dough into a well-greased 8-inch springform pan. Spread evenly with filling. Roll remaining dough out to make a 9-inch square; cut into 1-inch-wide strips. Weave strips over filling to make a lattice pattern, tucking ends of dough down around filling.
• Preheat oven to 375° F. Let torta rise until it looks puffy (15 to 20 minutes). Brush with the beaten egg mixture; sprinkle evenly with the 2 tablespoons Parmesan cheese. Bake until dough is richly browned (40 to 45 minutes). Cool torta in pan for about 5 minutes, then remove rim. Serve warm or at room temperature, cut into wedges.

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