ITALIAN SPINACH AND RICOTTA PIE
This Italian spinach and ricotta pie (torta pasqualina) from the region Liguria is traditionally eaten for Easter, but can of course be served any time of the year.
Provided by PaolaAlbanesi
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- Place spinach in a skillet over medium heat and cook until wilted, 3 to 5 minutes. Drain, squeeze dry, and chop finely.
- Heat 1 tablespoon butter in a skillet over medium heat and add onion. Cook until onion starts to soften, about 3 minutes. Add spinach and cook and stir for 2 minutes. Remove from heat and transfer to a bowl to cool slightly, about 5 minutes.
- Stir ricotta cheese, Parmesan cheese, 2 whole eggs, nutmeg, salt, and pepper into the cooled spinach mixture.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan or pie dish.
- Unwrap the phyllo dough. Keep covered with a damp cloth to prevent phyllo sheets from drying out.
- Lay 1 sheet of phyllo over the buttered dish flush with the edge so that excess phyllo hangs over on only one side of the dish. Brush lightly with melted butter. Top with another sheet of phyllo at a slight angle to the first one. Continue in this manner, with up to 12 sheets, brushing each sheet with butter and working clockwise to lay each at a slight angle to the previous sheet.
- Spoon cheese and spinach mixture evenly into the phyllo-lined dish. Using the back of a spoon, make six indentations in the filling, then carefully place 1 egg yolk in each. Season each yolk with salt and pepper and drizzle with a bit of melted butter.
- Take the extra phyllo dough hanging over the edges of the dish and fold it over to the centre to cover the filling, 1 sheet of phyllo at a time, brushing each one with butter. Brush the top of the whole pie with butter.
- Bake in the preheated oven until the phyllo pastry is a dark golden brown, about 40 minutes. Remove and let cool slightly before slicing. Serve warm.
Nutrition Facts : Calories 450.3 calories, Carbohydrate 27.9 g, Cholesterol 326.7 mg, Fat 28.6 g, Fiber 2.7 g, Protein 21.4 g, SaturatedFat 15.2 g, Sodium 654.3 mg, Sugar 1.5 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Shahriar Khan Rana
[email protected]This pie was a bit too rich for my taste. The filling was very creamy and the crust was very buttery. I would probably make a few changes to the recipe next time.
orn raja
[email protected]This pie was easy to make and turned out beautifully. I used fresh spinach from my garden and it was so flavorful. I will definitely make this again.
Digital Sound System
[email protected]I made this pie for a party and it was a huge hit. Everyone loved it and asked for the recipe. I'm so glad I found this recipe.
Riasat Khan
[email protected]This pie was a disappointment. The crust was soggy and the filling was bland. I won't be making this again.
Kathryn Dulnuan
[email protected]I followed the recipe exactly and the pie turned out great. The only thing I would change is to add a little more salt to the filling.
DAM RAFI
[email protected]This pie was delicious! The spinach and ricotta filling was creamy and flavorful, and the crust was flaky and buttery. I will definitely be making this again.
Muna Tamang
[email protected]I've made this pie several times and it's always a hit. It's easy to make and always turns out perfect. I highly recommend it.
Mofiz khan Official
[email protected]This pie was a bit too rich for my taste. The filling was very creamy and the crust was very buttery. I would probably make a few changes to the recipe next time.
Coco Brown
[email protected]This pie was easy to make and turned out beautifully. I used fresh spinach from my garden and it was so flavorful. I will definitely make this again.
Theriches Lifeclub
[email protected]I made this pie for a party and it was a huge hit. Everyone loved it and asked for the recipe. I'm so glad I found this recipe.
hridoy rana
[email protected]This pie was a disappointment. The crust was soggy and the filling was bland. I won't be making this again.
Enock Kiprohrono420
[email protected]I followed the recipe exactly and the pie turned out great. The only thing I would change is to add a little more salt to the filling.
Magdaline Mumbua
[email protected]This pie was a bit of work to make, but it was worth it. The flavors were amazing and the crust was perfect. I will definitely be making this again.
Ray roetz
[email protected]I've made this pie several times and it's always a hit. It's easy to make and always turns out perfect. I highly recommend it.
Entertain Videos
[email protected]This pie was delicious! The spinach and ricotta filling was creamy and flavorful, and the crust was flaky and buttery. I will definitely be making this again.
Dechen Jemo
[email protected]I made this pie for a potluck and it was a huge success. Everyone loved it and asked for the recipe. It's definitely a keeper.
Arufah jason
[email protected]This pie was easy to make and turned out beautifully. I used fresh spinach from my garden and it was so flavorful. I will definitely make this again.
Zia Zaland
[email protected]I'm not usually a fan of spinach pies, but this one changed my mind. The ricotta cheese and the spinach were a perfect combination, and the crust was nice and crispy.
Gurash Tamang
[email protected]This Italian spinach and ricotta pie was a hit with my family! The flavors were perfectly balanced and the crust was flaky and golden brown. I'll definitely be making this again.