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Italian Spinach Torta

(4)
  2 reviews
  • 15 min prep time
  • 1 hr 15 min total time
  • 8 ingredients
  • 12 servings
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With its fetching lattice top, this tart makes an excellent party appetizer. Thanks to refrigerated pie crust, you can prepare it in 15 minutes.

Bake-Off® Contest 33, 1988
Larry Elder
Charlotte, North Carolina

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

1
box (9 oz) Green Giant™ frozen spinach, thawed, squeezed to drain
1
cup ricotta cheese
1/2
cup grated Parmesan cheese
1/4
to 1/2 teaspoon garlic salt
1/4
teaspoon pepper
1
egg, separated
1
teaspoon water

Steps

  • 1 Make pie crusts as directed on box for Two-Crust Pie using 10-inch tart pan with removable bottom or 9-inch glass pie pan. Place 1 pie crust in pan; press in bottom and up sides of pan. Trim edges if necessary.
  • 2 Place oven rack in lowest rack position; heat oven to 400°F. In medium bowl, mix spinach, ricotta cheese, Parmesan cheese, garlic salt, pepper and egg yolk until well blended; spread evenly in crust-lined pan.
  • 3 To make lattice top, cut remaining pie crust into 3/4-inch-wide strips; arrange in lattice design over spinach mixture. Trim and seal edges. In small bowl with fork, beat egg white and water; gently brush over lattice.
  • 4 Bake on lowest oven rack 45 to 50 minutes or until dark golden brown. If necessary, cover torta with foil during last 5 to 10 minutes of baking to prevent excessive browning. Cool 10 minutes; remove sides of pan.
  • 1 Make pie crusts as directed on box for Two-Crust Pie using 10-inch tart pan with removable bottom or 9-inch glass pie pan. Place 1 pie crust in pan; press in bottom and up sides of pan. Trim edges if necessary.
  • 2 Place oven rack in lowest rack position; heat oven to 400°F. In medium bowl, mix spinach, ricotta cheese, Parmesan cheese, garlic salt, pepper and egg yolk until well blended; spread evenly in crust-lined pan.
  • 3 To make lattice top, cut remaining pie crust into 3/4-inch-wide strips; arrange in lattice design over spinach mixture. Trim and seal edges. In small bowl with fork, beat egg white and water; gently brush over lattice.
  • 4 Bake on lowest oven rack 45 to 50 minutes or until dark golden brown. If necessary, cover torta with foil during last 5 to 10 minutes of baking to prevent excessive browning. Cool 10 minutes; remove sides of pan.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
310mg
310%;
Total Carbohydrate
18g
18%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
0%;
Calcium
15%;
Iron
2%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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