Torta salata di spinaci

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Torta salata di spinaci

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Ingredients

Adjust Servings:
500 g Spinach fresh
350 g Cow ricotta cheese
1 roll Puff pastry
1 Egg
1 Egg yolk
100 g Parmesan cheese grated
Nutmeg
1 clove Garlic
Salt

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Ingredients

Directions

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Torta salata di spinaci is the savory pie recipe by definition, a classic, easy-to-prepare and quick recipe, an evergreen on Italian tables. Ricotta and spinach savory pie is taken to friends’ houses at dinner parties or cooked at the last minute if you are late for work. A guarantee of taste and good results.

A recipe that has become a classic on Italian tables, the savory pie by definition. The recipe for Torta salata di spinaci is easy, tackled by everyone, even the less skilled at the stove and always guarantees a satisfying and tasty result.

Especially starting with ready-made puff pastry, if you want to prepare it at home we recommend the recipe for quick puff pastry, to shorten the time. This is the typical pie that can be prepared quickly and also works by substituting spinach for other types of seasonal vegetables, such as chard, herbs or leeks.

Serve it as a single dish in a more generous portion or as a tasty appetizer among friends.

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Steps

1
Done

To prepare the Torta salata di spinaci, start with the filling. Wash the spinach carefully. In a saucepan, cook them for about 10 minutes on a gentle heat with two tablespoons of extra virgin olive oil and a clove of garlic. At the end of cooking, adjust the salt and remove the garlic.

2
Done

When the cooking is finished, squeeze the spinach well to remove excess water and chop it finely. In a bowl, process the ricotta cheese with the grated Parmesan cheese, nutmeg, one egg and a pinch of salt.

3
Done

Add the chopped spinach and mix well. Line a 24-cm hinged mold with the puff pastry, prick the base with a fork and pour the filling inside. Level well, fold the edges over, creating a ripple so that the edge of the pie retains an aesthetically pleasing shape when baked. Brush the edges with egg yolk.

4
Done

Bake in a preheated oven at 180°C (356°F) for 30 minutes. Take your ricotta and spinach savory pie out of the oven and serve warm or cold.

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