Torta Salata with Greens and Cheese
A savory Italian vegetable tart with spinach, ricotta, and mozzarella baked in flaky pastry. Light enough for lunch, hearty enough for dinner.
- Total time
- 45 min
- Servings
- 4
- Calories
- 380
- Protein
- 14g
Ingredients
- 1.5 cups all-purpose flour
- ½ cup cold butter, cubed
- 1 pinch salt and pepper to taste
- 4 tbsp ice water
- 6 cups fresh spinach, packed
- 1 cup ricotta cheese
- ¾ cup mozzarella, shredded
- ¼ cup Pecorino Romano, grated
- 1 whole egg
Instructions
- 1
Mix flour and salt in a bowl. Cut in cold butter until mixture resembles breadcrumbs.
- 2
Add ice water 1 tbsp at a time, stirring gently, until dough just comes together.
- 3
Shape dough into a disk, wrap in plastic, and chill 15 minutes.
- 4
Preheat oven to 400°F (200°C). Roll chilled dough to fit a 9-inch pie dish.
- 5
Wilt spinach in a skillet over medium heat, 1–2 minutes. Squeeze out excess moisture.
- 6
Mix ricotta, mozzarella, Pecoriano, egg, salt, and pepper in a bowl until combined.
- 7
Fold cooled spinach into cheese mixture. Spread into pie crust evenly.
- 8
Bake 25–30 minutes until crust is golden and filling is set. Cool 5 minutes.
- 9
Slice into wedges and serve warm or room temperature.
Tools you’ll need
- mixing bowl
- 9-inch pie dish
- rolling pin
- 10-inch skillet
- wooden spoon
- oven
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